Ranch Style Spuds

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Prep Time: 1 hour
Difficulty: Moderate
Yields: 8 servings

Literally loaded with flavor!

These instructions meet the Centers for Disease Control and Preventionʼs strict nutrition guidelines as a healthy recipe.


  • 1-1/2 lb small red potatoes (7-8 potatoes)
  • 3 seconds of cooking oil spray
  • 1-1/2 tsp. herb seasoning, no salt
  • 2-1/2 cups diced tomatoes, divided
  • 2 Tbsp. bacon bits, divided
  • 2 cups chopped frozen broccoli
  • 1-1/2 tsp. lemon pepper
  • 1/4 cup buttermilk ranch dressing with bacon
  • 1/4 cup grated Parmesan cheese


1) Pre-heat oven to 400°F. Wash potatoes and cut into 1/2-inch slices. Place in wide, shallow non-stick casserole dish, spray with cooking spray and toss with herb seasoning. Bake for 30 minutes.

2) Add 2 cups of diced tomatoes, 1 tablespoon bacon bits, broccoli, lemon pepper and dressing. Lower oven temperature to 350° and bake for 20 minutes. Top with 1/2-cup diced tomato, Parmesan cheese and remaining bacon bits. Serve.


Nutritional Information per Serving
Calories: 131
Carbohydrates: 18g
Total Fat: 5g
Cholesterol: 5mg
Saturated Fat: 1.1g
Dietary Fiber: 3g
% of Calories from Fat: 33%
Sodium: 205mg
Protein: 5g

Each serving provides: An excellent source of vitamin C, and a good source of folate, potassium and fiber.

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Adapted from Fruits and Veggies More Matters

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