Ranch Potatoes
6 Points per serving, 3-5PP, 5SP blue & green, 3SP purple
Servings: 6
Ingredients
- 1.5 lb 680g mini potatoes
- 1/2 Tbsp oil
- 1 Tbsp franks hot sauce
- 1/4 tsp paprika
- salt & pepper to taste
- 2 Tbsp light cream cheese softened
- 3 Tbsp light ranch dressing
- 2/3 cup light shredded cheese
- 5 cooked slices low point bacon (Oscar Mayer center cut)
- Green onion sliced
Instructions
- Preheat the oven to 400F, and spray a 9-inch dish with cooking spray.
- Cut the mini potatoes in half, put them in a bowl, and then mix with oil, franks hot sauce, paprika, salt, and pepper.
- Spoon the spiced potatoes into the 9-inch dish and bake in the oven for 50 minutes, turning every 10 minutes.
- Mix the softened cream cheese and 2 Tbsp of ranch dressing together - make sure to leave 1 Tbsp of ranch aside. Put the cream cheese ranch into a zip log or piping bag. Snip the corner then drizzle over the potatoes.
- Sprinkle all of the shredded cheese on top. Top with the crumbled, cooked bacon and sliced green onion then return to the oven for 10 minutes.
- Once it’s out, drizzle with the remaining 1 Tbsp ranch dressing. Enjoy!
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 2.7g | Sodium: 370mg | Fiber: 1.5g | Sugar: 1.5g