Friday night potato wedges

Yield: 8 Servings

Measure Ingredient
1 cup Sour cream (regular; light, or no-fat)
½ cup Thick and chunky salsa
1 pack (24 oz) frozen potato wedges with skin
½ teaspoon Garlic salt
¼ cup Sliced green onions
1 medium Ripe tomato; seeded, chopped
½ cup Shredded light Cheddar cheese or Cheddar cheese

FOR THE DIP

FOR THE POTATOES

Heat oven to 450øF. In small bowl stir together all dip ingredients. Cover; refrigerate until ready to serve. Meanwhile, place frozen potatoes in 13x9 inch pan. Bake according to package directions. Sprinkle potatoes with garlic salt, onions, tomato and cheese. Continue baking until cheese is melted (2 to 3 minutes). Serve hot potato wedges with dip.

MILITARY FAMILY MAGAZINE

JANUARY 1996

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