Sloppy Potatoes

• 6 whole Baking Potatoes, Large
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 2 cups Sour Cream
• 1/2 cups Ranch Dressing
• 1/2 pounds Bacon, Cooked Crisp And Chopped
• 1 bunch Green Onion, Chopped
• 2 cups Cheddar, Shredded

1. Bake potatoes until they are just undercooked. I usually bake mine for 1 hour 15 minutes, sometimes a bit longer depending on the size, at 400 degrees F. When cooled enough to handle, chop into a large dice.
2. In a bowl, mix soup, sour cream, and ranch dressing together.
3. Layer half of the potatoes on the bottom of a 9x13 pan. Spread half of the soup mixture on top of that, and top with half of the bacon, onions and cheese. Add the other half of the potatoes and top with remaining sauce, bacon, onions and cheese.
4. Bake in oven for 45 minutes at 350 degrees (F).
5. If I am in a hurry, I microwave the potatoes instead of baking them. I have also halved the recipe. I just baked it in a single layer in an 8x8 or 9x9 pan for 1/2 hour. Even though the original recipe calls for 1/2 pound of bacon, I usually use the whole package. You can't go wrong with extra bacon!
6. Enjoy!

baking potatoes, cream of chicken soup, sour cream, ranch dressing, bacon, green onion, cheddar

Taken from tastykitchen.com/recipes/sidedishes/sloppy-potatoes/ (may not work)