- 1/2 cup Ranch dressing
- 1/2 cup finely shredded Italian Style 5 cheese blend
- 1/4 cup Real Bacon Bits
- 2 lb. small red potatoes, quartered (about 6 cups)
- 1 Tbs. chopped fresh parsley
PREHEAT oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 9X13 baking dish; cover with foil.
BAKE 40 minutes. Remove foil; bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley.
Makes 8 servings
We made them with russet potatoes and they were great. Brittney put the cheese and bacon on in the pan on the top of the potatoes and liked how they cheese browned a bit. We did them on the bottom rack in the oven while we cooked other stuff on the top rack and we liked how the cheese browned on the bottom.