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My review
Ranch Baked Potatoes and Vegetables
Kim Bieszk Rogers
"Ranch potatoes. You can add whatever veggies you like, such as cauliflower and broccoli, or whatever your hungry for. They will all come out tasty! Great for picky eaters with the ranch seasoning!"
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Ingredients
1 h 5 m servings 423 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
- Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.
Footnotes
- Cook's Notes:
- If you don't want to add fresh onion you can also stir in 1/2 cup french-fried onions and bake with the veggies. Top with french-fried onions is desired.
- Substitute 1 clove sliced garlic for the garlic salt, if desired.
- You may lay aluminum foil over the baking pan for the first 30 minutes to steam the veggies.
Nutrition Facts
Per Serving: 423 calories; 18.9 g fat; 57.6 g carbohydrates; 7.4 g protein; < 1 mg cholesterol; 594 mg sodium. Full nutrition
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7/5/2015
This was an easy-to-follow recipe that turned out very good! I followed it as written, though I did give it a few minutes under the broiler at the end. I will certainly add whatever other vegg...