Ranch Potato Casserole

This right here is potato goodness at its absolute finest, a recipe I am so excited to share & one I got from Real Mom Kitchen. We had this dish as a side to some steak I threw on the grill this past Sunday as well as some sauteed squash & zucchini. Delicious times! This one is good for the whole family, like a loaded baked potato but without the fuss. The picture speaks for itself I think. This is a must try!!!!

I believe I am out of my funk, thanks to all of you who inspire me with your creativity, intelligence, wit, humor, even the cute practicalities of your everyday life, the list goes on. It really does!! 2 more days until my little boy's 5th birthday party & I believe the adrenaline rush I desperately needed is starting to come on. I am also 100 pages away from the end of Eclipse. I have been very good with savoring!!!!!! It has left me breathless on more than one occasion.

Ranch Potato Casserole

6 to 8 med. potatoes, cubed (I used the tiny bag of fingerlings, unpeeled)

1/2 c. sour cream

1/2 c. prepared Ranch dressing

1-2 strips bacon, torn (I only used 1 strip of turkey bacon & it seemed enough)

2 tbsp. fresh minced parsley (I just sprinkled in some dried)

1 c. shredded Cheddar cheese

1/2 c. shredded Cheddar cheese

Boil the potatoes until tender (approx 15 min) & set aside. Combine sour cream, dressing, parsley & 1 cup of cheese. Carefully mix in the potatoes. Place in a greased 13x9 inch baking pan. Top with 1/2 cup of cheese & bacon. Bake at 350 degrees for 20-25 minutes.

Thoughts:

I made just a few changes from Real Mom. I didn't peel the potatoes as she does because anytime I can leave some skin I will. I also did not cook the potatoes for too long because I wanted them to maintain their form & not turn to mashed when I incorporated the wet ingredients. So, make sure to mix carefully.