Evenly sprinkle peeled, cubed potatoes (4 pounds) with ranch seasoning (2 teaspoons) (The Powder From The Jar) and pepper (1/4 teaspoon).
Place seasoned potatoes in the prepared baking dish and evenly dot the top with butter (4 tablespoons).
Cover the baking dish with foil and bake in preheated oven until the potatoes are tender about 60 minutes.
Remove from oven and mix in the ranch dressing (1 cup), half the cheese, and cooked bacon (6 ounces). Top with the remaining cheese and return to the oven until heated through and the cheese is melted.
Potatoes: To cube your potatoes: peel them, slice the potato in half lengthwise, then slice each half lengthwise three more times. You will have eight long strips of potato. Line up the ends, then quickly chop widthwise from one end of the strip to the next.
Ranch: Believe it or not, the original ranch seasoning was invented by a plumber! Check out “Thrillist’s” article on ranch (see here) for more fun facts, including the deets on how many varieties of ranch exist today. I measure the ranch from the jar rather than using an envelope. There are 6 teaspoons, or 2 tablespoons, per envelope of ranch seasoning. This recipe only uses 2 teaspoons of dried seasoning to enhance the liquid ranch dressing.
Coating: It can be tricky to get a uniform covering of seasoning in any dish. Try this trick if you are struggling with the russets: pour your cubed potatoes into a large bag, sprinkle in the seasoning, close the bag, and shake until well coated!