8 medium-to-large potatoes, peeled and cubed
2 cups shredded cheddar cheese
12 slices bacon, cooked and crumbled
1 (8-ounce) container sour cream
½ cup (1 stick) margarine
1/4 cup milk
1/2 cup ranch salad dressing
Salt and pepper to taste

Heat oven to 325 F. Boil potatoes 10 to 15 minutes until tender; drain and place in large bowl. Add all other ingredients; stir well and pour into large casserole dish. Bake 20 minutes. Serve warm for a twice-baked potato-like side or serve cold for a side that’s more like potato salad.