Spicy cheesy bacon and ranch potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- green onion
- 1/4 tsp paprika
- 1 tbsp franks hot sauce
- salt & pepper (just a dash)
- 1.5 lb (680g) mini potatoes (mine pictured below)
- 1/2 tbsp oil
- 2 tbsp light cream cheese (softened)
- 3 tbsp light ranch dressing
- 2/3 uplight shredded cheese
- 5 cooked slices low point bacon (i use oscar mayer c
- Carbohydrate 1.69576416527955 g
- Cholesterol 1.19999999898558 mg
- Fat 5.45168459166833 g
- Fiber 0.124441669914918 g
- Protein 0.120174999910617 g
- Saturated Fat 0.679496167768507 g
- Serving Size 1 1 Serving (128g)
- Sodium 130.328583223196 mg
- Sugar 1.57132249536463 g
- Trans Fat 0.531527000172371 g
- Calories 55 calories
Preheat oven to 400F, spray a 9 inch dish with cooking spray.Cut your mini potatoes in half, mix with oil, franks, paprika and salt & pepper.Spoon into dish and bake in oven for 50 minutes, turning every 10 minutes.Mix your softened cream cheese and 2 Tbsp of ranch dressing (leaving 1T aside) together. Drizzle over the potatoes (I piped mine out of a small zip lock to spread easier)Sprinkle shredded cheese on top. Crumble your cooked bacon and diced green onion on top of cheese then return to oven for 10 minutes.Drizzle with remaining 1Tbsp ranch dressing.Makes 6 servings at 5 smart points per serving, 5 points plus.Nutritional info per serving.. Calories 172..Fat 7.6g..Saturated fat 1.5g...Carbs 18.8g...Fiber 1.8g...Sugar 1.8g...Protein 7.9g
