Picnic Potatoes

The Record’s “Recipe of the Week”:
Picnic Potatoes by Thelma Hodges

8-10 medium potatoes
1-1/2 cups prepared ranch salad dressing
2 cups cheddar cheese, shredded
1/8 tsp. salt
1/8 tsp. pepper
1/2 lb. bacon, cooked and crumbled, divided
Chopped fresh chives

Peel and quarter the potatoes. Place then in a large saucepan and cover with water. Bring to a boil and cook until tender.

Drain and transfer the potatoes to a large bowl. Mash but do NOT add milk, butter, or seasoning. Add the salad dressing and mix well. Add the cheese, salt, pepper, and half of the bacon.

Spread evenly into a greased 9x13 baking dish. Sprinkle with the chives and remaining bacon.

Bake uncovered at 350° for 20 minutes. Yields 6-8 servings.