Bacon Ranch Redskins

(This recipe was first posted in conjunction with the Meijer Ad 7/15/12 - 7/21/12)

With only three ingredients, this potato dish comes together in a hurry.  It's definitely not the most, um, healthy way to serve potatoes, but it sure is delicious!  If I'm asked to bring a potato dish to a gathering, I almost always make this one...and it's almost always gone!

Ingredients:

3 lb bag of redskin potatoes
16 oz bottle of Kraft Ranch With Bacon salad dressing
8 oz bag shredded cheddar cheese

Directions:
Scrub redskin potatoes.  Cut into bite-sized chunks.  Boil 15-18 minutes (until almost fork-tender), depending on how large you cut your chunks.  Drain the potatoes.  Grease a 9x13 baking pan.  Spread half the cooked potatoes in the bottom of the pan.  Drizzle half the bottle of salad dressing over potatoes.  Repeat layers.  Use the back of a spoon to spread the dressing around if necessary, so that most of the potatoes have at least a thin covering of dressing.  Bake, uncovered, for 30 minutes at 350 degrees.  Top with shredded cheese and return to the oven.  Bake 5 more minutes or until cheese is melted.

Options and Tips

• This potato dish can be prepared ahead (even the day before) and refrigerated until you are ready to bake it.  Add 10-15 minutes to the baking time before topping with cheese.
• As always, this recipe can be adjusted to your family's taste.  We like the potatoes creamy, but if you prefer your potatoes less "juicy" (or just want to save on calories!), use less dressing. 
• If you're serving a crowd, use more potatoes and more dressing...5 pounds doesn't quite fit in my 9x13 baking dish, but I can fit about 4 1/2 pounds, using approximately a bottle and a half of dressing. 

This recipe is from my sister-in-law, Michelle Hoekstra.  I made a few adjustments to the measurements and instructions (as in, I finally paid attention to how much of each ingredient I was using!).