Spicy Crumbed Potato Wedges With Cheese And Bacon Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jude2 | 1 | Servings | |
INGREDIENTS
| 4 | Potatoes, scrubbed 4 to 6 | |
| 2 | T | Oil |
| 1/4 | c | Dried breadcrumbs |
| 1 | t | MAGGI Garlic Stock Powder |
| 1 | t | MAGGI Chicken Stock Powder |
| 1 | t | Dried oregano |
| 1/2 | t | Paprika |
| 1 | MAGGI Cheese & Bacon Dip Mix | |
| 1 | NESTLE Reduced Cream | |
| 1 | t | Lemon juice or vinegar |
INSTRUCTIONS
Cut the potatoes in half lengthwise, then cut each half into wedges. Place in a large plastic bag. Add the oil and toss the potatoes to coat with the oil. Combine the remaining ingredients in a small bowl. Mix well. Add the crumb mixture to the potatoes and toss until the potatoes are well coated. Place in a large shallow baking dish. Cook in a preheated oven, 190 C, for 45-50 minutes or until the potatoes are tender and golden brown. While the potatoes are cooking, prepare the dip following the packet directions. Serve the potato wedges with the dip. Converted by MC_Buster. NOTES : Serves 8-10 as a 'nibble' Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1017
Calories From Fat: 268
Total Fat: 30.4g
Cholesterol: 0mg
Sodium: 249.9mg
Potassium: 3685mg
Carbohydrates: 169.9g
Fiber: 21g
Sugar: 8.5g
Protein: 21.1g