These yummy potato bites will make a great after-school treat!
small red potatoes (1 to 1 1/4 inch diameter)
bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
cup ranch dressing
teaspoon black pepper
cup chopped plum (Roma) tomato
cup shredded Cheddar cheese (4 oz)
Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
Meanwhile, cook broccoli as directed on bag.
Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.
To make ahead, cover and refrigerate unbaked potato bites. Just before baking, sprinkle with cheese, and bake at 350°F 20 to 25 minutes or until thoroughly heated and cheese is melted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.