Slow Cooker Ranch Potato Party Bake Directions:
Lightly coat a 5- to 6-quart oval slow cooker with nonstick cooking spray.
In a medium mixing bowl, whisk together condensed cream of chicken soup, Greek yogurt, and ranch seasoning mix until smooth.
Spread frozen potato wedges evenly in the bottom of the slow cooker.
Pour the ranch mixture over the potatoes.
Gently stir until the potato wedges are evenly coated.
Stir in 1 cup shredded cheddar cheese and half of the crumbled bacon.
Smooth the top of the potato mixture.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Cover and cook on HIGH for 3–4 hours, or on LOW for 6–7 hours, until potatoes are tender and the edges are bubbling.
Sprinkle the remaining crumbled bacon and the sliced green onions over the top.
Switch slow cooker to WARM for serving.
Scoop gently with a large spoon and serve warm.
WW Points Calculation
Frozen seasoned potato wedges, 2 lb: 48.00
Campbell’s Healthy Request Condensed Cream of Chicken Soup, 10.5 oz: 6.00
Hidden Valley Original Ranch Seasoning Mix, 1 packet: 2.00
Kraft 2% Milk Shredded Cheddar Cheese, 1 1/2 cups: 18.00
Oscar Mayer Center Cut Bacon, 6 slices: 6.00
FAGE Total 0% Greek Yogurt, green onions: 0.00
Points Information:
Total Points: 80.00
Servings: 10 servings, about 3/4 cup per serving
Points per serving: 8.00
Nutrition Information
Calories: 202
Fat: 8.90 g
Protein: 10.60 g
Carbohydrates: 22.70 g
Sugar: 2.20 g
Sodium: 685 mg
I'm waiting for your comments! Enjoy!
