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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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 serving

Ingredients

  • 1 large baking potato
  • Olive oil-flavored cooking spray
  • 1/4 teaspoon salt
  • 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 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.
Nutrition Facts
1 each: 449 calories, 11g fat (7g saturated fat), 32mg cholesterol, 887mg sodium, 72g carbohydrate (11g sugars, 6g fiber), 15g protein.
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