10 red potatoes, cut into 1/3-inch-thick slices
1 container (16 oz.) sour cream
1 packet powdered ranch dressing
12 oz. velveeta, cut into 1/2-inch cubes
3/4 lb. ham, cubed (we used turkey ham)
6 green onions, sliced
1/4 cup grated mozzarella cheese
2 slices cooked and crumbled bacon
Preheat oven to 350°F.
While potatoes are cooking mix ranch dressing and sour cream together, set aside.
Cook potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place back into large pot. Add sour cream mixed with ranch; mash with potato masher until smooth. Stir in velveeta, ham and most of the green onions, reserve a bit for topping. Gently stir in remaining potato slices.
Spoon into 13x9-inch baking dish rubbed with butter; sprinkle with mozzarella cheese, reserved green onions and crumbled bacon.
Bake 30 min. or until heated through.
Bon Appetite Loves,