2-3 large russet potatoes (unpeeled, washed and cut into chunks)
1/2 cup Bacon Ranch dressing (bottled)
3/4 to 1 cup shredded cheese, plus more for topping (if desired) **
5-6 slices crumbled, cooked thick bacon
1/2 tsp thyme ……………...............…………………. 1 tsp basil
2 tsp fresh parsley, chopped…………............….. 1-2 tsp Kosher Salt
1/2 tsp pepper
Preheat oven to 350. Spray an 8” or 9” METAL pan with non-stick spray. (Note: most newer pyrex pans are not made to withstand heat at 400 and may crack)
Combine all ingredients (except potatoes and parsley) in a large bowl. Add in the potatoes and toss to coat well. Spoon into prepared pan and cover with foil.
Bake for 40-45 minutes. Uncover and sprinkle a little more cheese on top. Raise oven temperature to 400. Bake for an additional 15-20 minutes, until everything is gooey, browned and bubbly on top. Sprinkle with chopped parsley. Serves 3-4
** NOTE: I like blends of white and orange cheese, but you can use whatever shredded cheese your family likes best.