(by Shirley McNevich)
3/4 cup Kraft ranch dressing
1 bag Sargento's shredded five cheese blend cheese
1/2 cup real bacon bits (or make and crumble your own)
2lb. red potatoes (washed, scrubbed and cut into quarters--DO NOT PEEL)
1 -2 TBSP chopped fresh parsley
salt and pepper to your taste
In a large bowl add ranch dressing, 1/2 cup of the shredded cheese and the bacon bits--stir. Add parsley--stir. Add quartered potatoes--toss to coat. Grease a 9 x 13 cake pan/baking pan. Spread potato mixture into the baking pan--salt and pepper to your taste and then cover with foil. Bake at 350 degrees for 30 minutes--remove foil, stir potatoes, put foil back on and return to oven. Bake 15 more minutes, then remove foil completely and bake 15-20 minutes more uncovered or until potatoes are done. Sprinkle with extra cheese on the tops if you wish.
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