Try this Fiesta Ranch Potatoes with Creamy Chile Dip recipe, or contribute your own.
Suggest a better descriptionShake mix and potatoes together in plastic bag. When potatoes are coated, add oil, shake/rub to coat. Bake at 425F. in a single layer on greased baking pan 40 minutes - until browned. Serve with Chile Dip. Makes 8 servings (40 pieces) CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley Ranch Party Dip Mix. Stir to blend. Chill for at least 1 hour. Makes 2 1/3 cups. * - Or use 32 ounces frozen tater tots or potato wedges (with skin) tossed with mix. Omit oil and bake according to package directions. Optional Substitution: Original Ranch Mix on potatoes with prepared Original Ranch Dip. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 97 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 34.5mg | 1 % | |
Potassium 60.8mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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