Chili Potato Dippers with Cheddar Jalapeno Dip

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Pillsbury Classic Recipes, these are good as an appetizer or as a side dish.

serves 8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients

  •   4 medium
    russet potatoes
  •   2 Tbsp
    olive oil or vegetable oil
  •   1 tsp
    chili powder
  •   1/2 tsp
    garlic powder
  • CHEDDAR JALAPENO DIP:
  •   1/3 c
    sour cream
  •   1/3 c
    mayonnaise or salad dressing
  •   1/4 c
    finely chopped tomato
  •   1 oz
    finely shredded extra-sharp cheddar cheese (14 cup)
  •   1
    jalapeno, seeded, finely chopped
  •   2 Tbsp
    sliced green onions
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How To Make

  • 1
    Heat oven to 450ºF. 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 at 450ºF for 20 to 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.

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