8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
6 slices bacon, cooked and crumbled
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix 1 1 1/2 cups shredded cheddar cheese, divided
salt and pepper
Add the potatoes to a saucepan.
Add water to cover.
Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
Place drained potatoes into a greased 13 inch x 9 inch baking dish.
While potatoes are cooking, cook bacon until crisp.
In a bowl, mix together the soup, milk, ranch dressing mix, 1 cup of the cheese, salt and pepper to taste.
Pour over potatoes.
Sprinkle crumbled bacon and the remaining 1/2 cup cheese over the top.
Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.