2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Sour Cream (optional)
Non-stick cooking spray
Preheat oven to 350 degrees.
Put the ranch dressing, dill, cheese and bacon into a large bowl. Add the potatoes. Sprinkle in a generous pinch of salt and pepper and toss the potatoes to coat.
Spoon into a greased 9 x 13 baking dish and cover with foil.
Bake for 60 minutes. Stir “gently” halfway through cooking to get the bottom potatoes rotated so they don’t burn and to ensure that the top and middle potatoes get a chance to brown.
Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish…Great with a dollop of sour cream!