Large pot with lid Cutting board and knife 2 lbs russet potatoes Bacon Frying pan Strainer Plate with paper towel to drain bacon 16 oz ranch dried seasoning 16 oz sour cream Shredded cheddar cheese Mixing bowl Spoon

Rinse potatoes and cut into bite sized cubes Put into pot and cover with an inch of cold water after salting potatoes Boil on medium high heat with lid on turn down cook 13 minutes Drain potatoes Cook bacon until crisp drain let cool when cool crumble it into potatoes and add the cheese Combine ranch and sour cream then add to potato mixture Cover and refrigerate for 4 hours