Yield: 8 Servings
|4 mediums||Russet potatoes|
|2 tablespoons||Olive or vegetable oil|
|1 teaspoon||Chili powder|
|½ teaspoon||Garlic powder|
|⅓ cup||Sour cream|
|¼ cup||Tomato; Finely chopped|
|¼ cup||Extra sharp cheddar cheese; Finely shredded|
|2 \N||Jalapeno chiles; seeded and chopped|
|2 tablespoons||Sliced green onions|
CHEDDAR JALAPENO DIP
1. Heat oven to 450F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
2. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place on sprayed foil-lined pan.
3. Bake for 20-30 minutes or until tender and golden brown; turning once.
4. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998