Baked potato wedges are topped with a mixture
of sour cream and cream cheese, cheddar cheese and green onions
and baked just until the cheese melts.
Potato Bakes
- 4 russet potatoes, baked
- Cooking spray
4 ounces (1 cup) cheddar cheese, shredded
1 cup sour cream
4 ounces cream cheese
1/4 cup green onions, minced
Salt and pepper to taste optional as needed
- Cut each potato in half lengthwise, and
each half into 3 wedges. Spray with cooking spray and arrange
in a baking pan.
- Bake 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.
