Farmers Ranch Potatoes

I got this recipe from a farmer’s wife who used to serve it to the men-folk with their mid-day meal. I get many requests to make this, especially by my 12-year-old daughter.

Step: 1

Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on.

Step: 2

Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside.

Step: 3

Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole.

Step: 4

Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.

Per Serving: 323 calories; protein 7.8g; carbohydrates 19.6g; fat 24g; cholesterol 49.5mg; sodium 439.3mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .