Potato wedges topped with a mixture of sour cream, cream cheese, cheddar cheese and green onions.
4 russet potatoes, baked
1 cup shredded cheddar cheese
1 cup sour cream
4 ounces cream cheese
1/4 cup green onions, minced
Salt and pepper to taste
- Cut each potato in half lengthwise, and each half into 3 wedges. Spray with cooking spray and arrange in a baking pan.
- Bake in a preheated oven at 425°F (220°C) for 10 minutes. Flip the pieces over and bake an additional 5 or so minutes, remove from oven.
- Beat the sour cream and cream cheese together and spread over the potatoes. Sprinkle the cheese and green onions over the top. Return the potatoes to the oven, just until the cheese melts. Salt and pepper to taste.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.