Here's what you need:
7-8 regular sized russet potatoes, the kind in the 5 Lb. bag (about the size of your fist)
3-4 Tbs. butter, unsalted, at room temperature
1/2 cup half and half, more if needed
1 Tbs. Hidden Valley Ranch Dressing dry mix, I buy it in the tub and when used no salt is needed
1-1/2 - 2 cups shredded cheddar cheese, I don't always measure when grating
1/2 tsp. pepper
4-5 pieces of bacon, cooked and crumbled
Wash and peel all potatoes. Cube into 1-1/2 inch pieces and place in a pot of cold water.
Bring to a boil then reduce to a simmer and cook about 15 minutes or until fork tender.
Drain and mash with a fork or beaters until all the potatoes are broken up.
Add the butter and half & half and mix well with beaters until it is smooth and no lumps of potatoes are left. You may need to add more than the 1/2 cup of half & half to make it the consistency you like.
Next add the ranch dressing dry mix and beat to incorporate.
Add almost all the cheese but keep some set aside for the top (about 1/4-1/2 cup). Beat well to incorporate.
Add the bacon, saving a few pieces for the top, and stir to combine.
Sprinkle on the remaining bacon pieces and cheese and bake for 25 minutes in a preheated 350 degree oven.
Yummy, yummy, yummy!!!! This was an amazing side dish to my ribs last night.
Serves 4-6 depending on how much they like it. Can easily be doubled or tripled.
Here's the handy printable - Twice Baked Potato Casserole
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