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Ranch Potatoes

6 Points per serving, 3-5PP, 5SP blue & green, 3SP purple
Course Main meals
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 175kcal
Author Drizzle

Ingredients

  • 1.5 lb 680g mini potatoes
  • ½ tablespoon oil
  • 1 tablespoon franks hot sauce
  • ¼ teaspoon paprika
  • salt & pepper to taste
  • 2 tablespoon light cream cheese softened
  • 3 tablespoon light ranch dressing
  • 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 tablespoon of ranch dressing together - make sure to leave 1 tablespoon 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 tablespoon ranch dressing. Enjoy!

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 2.7g | Sodium: 370mg | Fiber: 1.5g | Sugar: 1.5g