I recently made this potato bake from mom's cookbook and it was delicious! Naturally, I love potatoes. I'll eat them no matter how they're prepared. 

I love mashed potatoes, skillet potatoes, French fries. Potato chips? You bet. 

Because I'm doing the cooking, I decided what could be better than Ranch potatoes? You guessed it. Double the cheese!

To make it even better, this recipe needed two different kinds of cheese to make it extra creamy, extra dreamy.

You are going to love it!

Visit below and print your recipe card so you can pick up the ingredients right away.

This week, I've got a surprise for you. I've made two new recipes instead of one!

And, here we are with the cheese again. I may love cheese more than I love potatoes.

I had some time to perfect my red enchilada sauce recipe and I wanted to try a meatless enchilada that I have in mind for Christmas Eve dinner this year. It's alway fun to test these things first before the big day.

I had a craving for chile relleno so I thought I would incorporate roasted poblano into the recipe as well.The enchiladas were so tasty that I had to make two batches!

The first batch included the roasted poblano chiles. The second batch was cheese only.

Mom's favorite included the poblano. She says that roasting the chiles under the broiler gives them a rich, sweet taste that she loves in a green chile.

I preferred the cheese only, to be honest. Apparently, I don't want anything between me and my cheese.

Try it both ways and let me know which is your favorite!

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