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

2 lbs russet potatoes 16 oz ranch dried seasoning 16 oz sour cream

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