Roasted Red Potatoes with Bacon & Cheese

While searching for a new recipe, I came upon this recipe which I have made many times. ( Could not remember if I had rated it.) My family and friends think this is a great recipe. Simple, easy, and great tasting.

Very good!

This was very easy and make and very good. Make sure you use a large enough casserole dish and try not to layer the potatoes. Mine wasn't as done as I would have liked but next time I will use a larger dish.

easy and cheesy! A yummy side to a great dinner!

it was so easy to make i would do it again.

This recipe was excellent. As a college student, I found this recipe VERY easy to make. I brought this recipe to a family gathering and everyone loved it!

I thought this was pretty good. I don't worry at all about calories or fat so I went ahead and used a lot of regular ranch dressing and shredded sharp cheddar cheese. I mixed them all together and added about a tablespoon of fresh chopped parsely. I spooned the mixture in a foil-lined baking dish (believe me, easy clean-up) and topped it with quartered slices (3-4) of raw bacon, then covered it up with foil. I baked it for about an hour on 400 degress but really just decided it was done when I could easily pierce the potatoes with a fork. The bacon was really tender and gave the potatoes a great flavor!

After reading the not-so-good ratings for this recipe, my boyfriend and I modified it and really enjoyed eating it with pork chops. Here's what we did: We washed and diced the red potatoes, boiled them for 10 minutes. Mixed 2 cans of cheddar cheese condensed soup with one can of milk, added 1 pkg. of the Oscar Myer bacon bits, One bag of regular mild cheddar cheese, and lightly folded in the potatoes. We baked them at 350 for 10 minutes covered with foil, and then 15 minutes uncovered. Anyone who didn't really care for the original recipe because of lack of flavor should try this one.

I thought that this recipe was kind of bland. It was good, but I've certainly made better tasting potatoes. I'll probably stick to my classic recipe: butter, garlic salt, pepper and italian seasonings.

I love this recipe. It's sooooo good. This was my first Kraft recipe and I've made it over a dozen times, which is on average once a month. It's easy because I use an apple cutter to cut the potatoes, which works perfect. I tend to add extra ranch (fresh ranch is the best) and cheese, but it isn't needed. And my husband and I like extra ranch for dipping.