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Potato Wedges with Dip

By: Deborah Lacher

"I make these potato wedges all the time because my husband wont eat anything fried, writes Deborah Lacher of Deerfield, Ohio. I couldnt find the dip I wanted in the grocery store, so I made my own."

Rate/Review | Read Reviews (15)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 servings

Ingredients

1 large baking potato
olive oil-flavored cooking spray
1/4 teaspoon salt
1 dash garlic salt
dash cayenne pepper
BACON HORSERADISH DIP:
1/3 cup sour cream
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled

Directions

Pierce potato and place on a microwave-safe plate. Microwave on high for 3 minutes or until still firm but almost tender. Cut into eight wedges; place on a baking sheet coated with nonstick cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425 degrees F for 20-25 minutes or until golden brown.
In a small bowl, combine the dip ingredients. Serve with potato wedges.

Footnotes

This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (prepared with reduced-fat sour cream) equals 449 calories, 11 g fat (7 g saturated fat), 32 mg cholesterol, 887 mg sodium, 72 g carbohydrate, 6 g fiber, 15 g protein.