Sinful Spuds

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 lbs baking potatoes
• seasoning salt, to taste (i use mccormick's season-all)
• fresh ground black pepper, to taste
• 5 tablespoons butter or 5 tablespoons margarine
• 1 (16 ounce) container sour cream
• 1 package dry ranch dressing mix (hidden valley)
• 2 cups grated cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 scrub potatoes well and pat dry; dice (unpeeled-- don't you just love it?!?) into a 9" x 13" casserole dish.
• 3 if preparing a smaller amount, be sure to use a smaller baking dish; the potatoes should form a fairly'solid' layer on the bottom of the dish.
• 4 sprinkle generously with seasoned salt and several grinds of black pepper, tossing several times as seasonings are added so that potatoes are evenly coated.
• 5 cut butter into thin slivers and dot evenly over top of potatoes.
• 6 note: the original recipe called for a whole stick of butter, but i find that makes it greasy-- using 4-5 tablespoons will provide enough to prevent sticking but not overdo.
• 7 cover dish with foil and bake for 1 hour, or until potatoes are tender.
• 8 combine sour cream and ranch dressing mix, stirring well.
• 9 remove potatoes from oven when done; spread sour cream mixture evenly over all.
• 10 sprinkle evenly with grated cheese; return to oven, uncovered, for 5-10 minutes, until cheese melts.