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Recipes
Shopping list
Ingredients
- 1 bag baby gold potatoes (24–28 oz)
- 2 tablespoons canola oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons chives, finely chopped
- ⅔ cup sour cream ranch-style dip
- 1 cup shredded Cheddar cheese
- ½ cup french-fried onions
Steps
- Preheat oven to 325°F. Toss potatoes with oil, salt, and pepper; place in 2-quart baking dish. Bake 35–40 minutes or until potatoes are tender when pierced with a fork; remove from oven. Mash potatoes coarsely with potato masher.
- Chop chives. Spread dip over potatoes. Top potatoes with cheese, onions, and chives. Bake 8–10 more minutes or until cheese melts. Serve.
Amount per ⅛ recipe serving: Calories 230, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 320mg, Total Carb 21g, Fiber 0g, Sugars 1g, Protein 6g, Calc 10%, Vitamin A 6%, Vitamin C 35%, Iron 6%