Jefferson County Recipe of the Day: Picnic Potatoes

For a change from the typical potato salad, try Picnic Potatoes

Picnic Potatoes


10 medium potatoes, peeled and cut in four wedges
1-1/2 cups prepared ranch salad dressing
2 cups shredded sharp cheddar cheese
1/8 tsp. salt
1/8 tsp. pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives


~Preheat oven at 350°.

~Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender. Drain.

~Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper, and half of the bacon.

~Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake uncovered for 20 minutes (or until heated through).

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