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Potato Wedges with Dip

 Potato Wedges with Dip
“I make these potato wedges all the time because my husband won’t eat anything fried,” writes Deborah Lacher of Deerfield, Ohio. “I couldn’t find the dip I wanted in the grocery store, so I made my own.”
1 ServingsPrep/Total Time: 30 min.


  • 1 large baking potato
  • Olive oil-flavored cooking spray
  • 1/4 teaspoon salt
  • Dash garlic salt
  • Dash cayenne pepper
  • 1/3 cup sour cream
  • 1/2 teaspoon prepared horseradish
  • 1 bacon strip, cooked and crumbled


  • 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 cooking spray. Spritz
  • wedges with olive oil-flavored spray; sprinkle with salt, garlic
  • salt and cayenne. Bake at 425° for 20-25 minutes or until golden
  • brown.
  • In a small bowl, combine the dip ingredients. Serve with potato
  • wedges. Yield: 1 serving.
Nutritional Facts: 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.