#3882 - Ranch Potato Casserole

(by Shirley McNevich)

2lbs. red potatoes
2/3 cup Breakstone's sour cream
2/3 cup creamy ranch salad dressing
6 slices bacon
3 TBSP chopped fresh parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter (melted)
3 cups Italian bread crumbs
salt
pepper

Place potatoes in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender. Drain the potatoes, let them cool until you can handle them, and cut them into chunks (do not remove the skins). Fry the bacon, then place it on paper towels to drain. When bacon is cooled, crumble the bacon. Place the potato chunks evenly in a greased 9 x 13 glass baking dish. Sprinkle salt and pepper over the potatoes. In a bowl add the sour cream, ranch dressing, chopped parsley and 3/4 cup of the shredded cheddar cheese--stir. Spread the ranch mixture evenly over the potatoes. Sprinkle the crumbled bacon over the ranch mixture. In a separate bowl add the Italian bread crumbs, melted butter and 3/4 cup shredded cheddar cheese--stir to mix. Spread the breadcrumb mixture evenly over the top of the casserole. Bake at 375 degrees 40-45 minutes or until hot, and top is browned and crispy.