| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Mexican | Appetizers | 8 | Servings |
INGREDIENTS
| 4 | Russet potatoes | |
| 2 | T | Olive or vegetable oil |
| 1 | t | Chili powder |
| 1/2 | t | Garlic powder |
| 1/3 | c | Sour cream |
| 1/3 | c | Mayonnaise |
| 1/4 | c | Tomato, Finely chopped |
| 1/4 | c | Extra sharp cheddar cheese |
| Finely shredded | ||
| 2 | Jalapeno chiles, seeded and | |
| chopped | ||
| 2 | T | Sliced green onions |
INSTRUCTIONS
Heat oven to 450F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. 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. Bake for 20-30 minutes or until tender and golden brown; turning once. 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@aol.com> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 7.5mg
Sodium: 194.6mg
Potassium: 600.5mg
Carbohydrates: 23.2g
Fiber: 3.3g
Sugar: 2.2g
Protein: 3.8g