Using another writing prompt from Holley Gerth, here is one of our favorite recipes from an old Kraft magazine. It is very simple (has to be for me) and delicious!
Roasted Red Potatoes with Bacon & Cheese
1/2 cup Kraft Ranch Dressing (Renee is my favorite.)
1/2 cup Kraft 4 Cheese Italiano Shreds (Mozzarella works.)
1/2 cup Bacon Bits (Real bacon is best.)
2 lbs (about 6 cups) small red potatoes, quartered
1 tbsp chopped fresh parsley (I skip the parsley.)
Preheat oven to 350. Mix dressing, cheese and bacon in large bowl. Add potatoes, toss lightly.
Spoon into lightly greased 13 x 9 baking dish; cover with tin foil.
Bake 40 min. Remove foil; bake an additional 15 min or until potatoes are tender.
Sprinkle with parsley.