Cheddar Ranch & Bacon Mashed Potato Bake

By martha-2

Ingredients

• INGREDIENTS:
• 12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)
• 1/3 cup butter, cubed
• 1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)
• 2 cups shredded sharp cheddar cheese
• 1/4 pound sliced bacon, cooked and crumbled (can use more bacon)
• salt and fresh ground black pepper, to taste
• paprika

Preparation

Step 1

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.