2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/4 cup shredded cheddar cheese, plus more for topping (if desired)
1/4 cup crumbled, cooked bacon
1 tablespoon dried dill weed
3 scallions, washed and chopped
Non-stick cooking spray
Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.
Great with a dollop of sour cream.
NOTE: The original recipe called for jarred real bacon pieces. I made the recipe using real bacon that I cooked until crisp and then broke into pieces. Although I am a firm believer that there is never a substitute for real, fresh bacon, I would think that the kind from a jar would be fine (as long as you don’t use immitation bacon bits).