Cheesy Ranch Potatoes


  • 4 medium russet potatoes, cubed
  • 1 t. salt
  • 1 package dry Ranch dressing mix
  • ½ c. milk
  • ½ container sour cream
  • ½ container Conebella Farm garlic & dill cheese curds
  • ½ c. corn flakes, crushed
  • 1 cup shredded Conebella Farm Colby or Cheddar, optional


  1. Boil potatoes and salt in pot of water until fork tender. Drain. Mix in dressing mix, milk, curds, and sour cream. Place in a greased 11×14 pan. Top with corn flakes and additional shredded cheddar or Colby, if desired. Bake at 350 for 20-25 minutes, until heated through and starting to brown along edges.