Ranch Baked Potato Casserole

6 medium to small russet potatoes (i would prefer red potatoes but i didn't have any)
6 Bacon, Cooked & Crumbled
1 1/2 cups Shredded Cheddar Cheese, probably could use more but i ran out, hey its close to grocery day!
1 cup Green Onions, Sliced
1/4 cup Mayonnaise
1/4 cup Ranch Dip (i was out of sour cream so i used this instead)
1/4 cup butter (i used country crock since it was already soft so i could mix it)
1 teaspoon Salt
½ teaspoons Black Pepper


Preparation Instructions
Peel, cube and cook potatoes until just tender. Drain and place in a large bowl to cool slightly if making the casserole right away. If you are going to make this to reheat later, let the potaotes cool thoroughly. Combine the remaining ingredients and mix into the potatoes. Transfer to a 4-1/2 quart baking dish. Bake, uncovered for 30 mins or until bubbly and brown at 400°F. Add 15 minutes to the cooking time if the casserole has been refrigerated.