Ranch Style Spuds

By Fruits & Veggies - More Matters
Literally loaded with flavor!

Save to Recipe Box

  • Prep Time: 1 hour

Side Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Green


  • 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


Pre-heat oven to 400°F.  Wash potatoes and cut into ½ inch slices. Place in wide, shallow non-stick casserole dish, spray with cooking spray and toss with herb seasoning. Bake for 30 minutes. 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 ½ cup diced tomato, Parmesan cheese and remaining bacon bits. Serve.


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


Nutritional Information

  • Calories:    131
  • Carbohydrates:    18g
  • Total Fat:    5g
  • Cholesterol:    5mg
  • Saturated Fat:   1.1g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    33%
  • Sodium:    205 mg
  • Protein:    5g
  • Recipe 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.



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.