Source: Pillsbury Complete Cookbook
4 medium russet potatoes
2 tablespoons olive oil or vegetable oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Cheddar Jalapeno Dip
1/3 cup sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped tomato
1 ounce (1/4 cup) finely shredded extra-sharp Cheddar cheese
1 to 2 jalapeno chiles, seeded and finely chopped
2 tablespoons sliced green onions
Whole peppers for garnish, if desired
Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.
Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.
Bake for 20 to 30 minutes or until tender and golden brown, turning once.
Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.
Makes 8 servings (1 1/4 cups dip).