Crowd-Pleaser
Loaded Jalapeño Ranch Potato Wedges
Garlic-Roasted Broccoli
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- ½ (2-lb) pkg frozen deli style potato wedges
- 6 slices bacon, chopped
- ½ onion, chopped
- 2 small cloves garlic, minced
- 1 cup shredded Cheddar cheese
- ⅓ cup Ranch dressing
- 1 Tbsp jalapeno juice
- 1 Tbsp chopped pickled jalapenos
- 2 green onions, thinly sliced
Instructions
- Cook potato wedges according to package directions.
- Meanwhile, cook bacon and onion in a large skillet over medium heat 8 minutes or until bacon is crisp and onion is tender. Add garlic; cook 1 to 2 minutes or until fragrant.
- Sprinkle cheese over cooked potato wedges; bake 2 to 3 minutes longer or until cheese melts.
- Stir together Ranch, jalapeño juice, and chopped jalapeños. Top fries with bacon mixture, jalapeño Ranch, and green onions.
Side Dish Ingredients
- 2 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups broccoli florets
- 1 clove garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli, garlic, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 10 to 12 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
537
|
95
|
632
|
| Fat (g) | 32 | 9 | 41 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 45 | 3 | 48 |
| Fiber (g) | 4 | 1 | 5 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
