I tend to think that I have the best family, and I am not the only one,  a lot of people tell me that I am so fortunate to have this crazy family!  You see, I have this big, awesome family and we get together often. Our motto has always been, "the more the merrier" so you never know who is going to show up or who will bring a friend with them.  We talk about everything, laugh over a lot of it, but most importantly we are always there for each other.   One thing we do pretty often is get together for a potluck dinner. Whenever someone is in the mood they send out a text with the time and place and whoever can make it shows up and brings a food item to share. Somehow, we always have plenty of food! 

I saw this recipe in my Taste of Home magazine and knew it would be perfect for our next family dinner. I reduced the fat content and it still had plenty of flavor.   

Ingredients
8-9 medium potatoes, cut into 1/2-inch cubes
1/4 cup butter, cubed
1 cup (8 ounces) reduced fat sour cream
1 envelope ranch salad dressing mix
1 cup (4 ounces) reduced fat shredded cheddar cheese

Directions
Bring a water in a medium pot to boil and add potatoes. Continue to boil until potatoes are just slightly soft when poked with a fork. Drain water and place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover and bake at 325° for 10-15 minutes or until slightly crisped on the outside.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Yield: 8 servings.