Funeral Potatoes

This recipe originated from my mom. I've always loved them. There great for a funeral, holiday get together or potluck. I love how creamy they taste. Hope you love them as much and I have over the years. 

6 medium baked potatoes

16 ounces sour cream

2 cans cream of mushroom soup

1 package ranch dressing mix

16 ounces either Velveeta cheese or regular cheddar cheese. 

1. To bake the potatoes, wrap them in tin foil and poke holes in them with a fork. Preheat the oven to 400 degrees and bake them 1-1 1/2 hours. Let them cool. It is easier to do this step the night before and then put them in the fridge to cool.
2. Peel the skin off of each potato and shred them into a 9x13 cake pan. 
3. Mix in the sour cream, cream of mushroom soup, and ranch seasoning mix. 
4. Shred the cheese and mix into the potatoes.
5. Bake for 30 minutes at 375 degrees. Serve and enjoy.