Ranch Potato Grilled Cheese Sandwich

Ingredients

• 1 red potato, washed and dried
• Olive oil
• Salt and freshly ground black pepper
• 2 slices bacon, cooked crisp and drained
• 2 – 3 oz Colby Jack or Cheddar Cheese, sliced, I used Hook's Marble Jack Wisconsin Cheese – it's SO good
• 2 slices fresh firm bread
• Ranch dressing
• 1 Tbsp butter, softened
• 1 green onion, diced

Directions

1. Heat the oven to 400 degrees. Set the red potato on a baking sheet, then poke it several times with a fork. Lightly drizzle olive oil over both sides, rubbing it over the potato to coat it evenly, and season with salt and pepper.
2. Slide the baking sheet into the hot oven and bake the potato for about 35 minutes, until it is tender but not falling apart. Take it out of the oven and let it sit until you can slice it comfortably. Cut the potato into about 1/4-inch thick rounds.
3. Butter the outsides of 2 slices of bread. Spread ranch dressing on the other side of each slice. On 1 slice, with the ranch side facing up, layer the sliced red potato, then the bacon, cheese and pepper to taste. The ranch, cheese and bacon already bring plenty of salt, but add more if you prefer.
4. Scatter the green onion over the ranch-coated side of the remaining slice of bread so it has something to cling to, then close the sandwich with that slice, buttered side facing up.
5. Set the sandwich in a 10-inch non-stick skillet. Cover the skillet and warm it over medium-low heat. Cook for about 4 – 5 minutes, until the underside is golden, then carefully turn the sandwich over. Cover again and cook until the second side is golden, about 2 minutes longer.
6. Serve right away with extra ranch dressing for dipping.
7. For the ranch, use a good-quality version. Dressing made from the Hidden Valley ranch dressing mix works well, and you can stir in a little fresh chopped basil and dried parsley for more flavor. Refrigerated ranch from the produce section is also a better choice than shelf-stable bottled ranch.