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In the past, I have made a potato dish in the slow cooker. It was good, but really fattening. I decided to take the basics of that recipe and make a healthier version. I made these for a family Easter luncheon and everyone really seemed to enjoy them. They were very flavorful and convenient, because you can make them ahead of time and pop into the slow cooker. They were perfect for a big gathering on a busy day!

The combination of sautéed vegetables, cheese, sour cream and ranch dressing mix added a ton of flavor. Using frozen, southern hash brown potatoes makes the preparation of this dish a breeze. No peeling and cutting potatoes is required.

I did all the steps up until putting them on to cook in the slow cooker, the day before and then set the pot in the slow cooker at 7 a.m. Easter morning and they were ready for a 1 p.m. Lunch.

Slow Cooked Cheesy Ranch Potatoes

48 oz. frozen southern hash brown potatoes

1 bell pepper, finely diced

¾ white onion, finely diced

6 oz mushrooms, finely diced

1 ½ packets ranch dressing mix

16 oz fat free sour cream

1 ½ cup fat free or low fat motzarella cheese, shredded

½ cup fat free milk

½ tsp salt

¼ tsp pepper

Spray slow cooker with non-stick spray and add potatoes. Spray frying pan with non-stick spray and sauté peppers, onion and mushrooms. Add vegetables to potatoes. In a separate bowl, mix sour cream, cheese, milk, ranch dressing mix, salt and pepper. Add to potatoes and stir well. Cover and cook on low for 6 hours. This serves about 15-18 people.

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