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Ingredientes
- 4 med Russet potatoes
- 2 Tbsp. Olive or possibly vegetable oil
- 1 tsp Chili pwdr
- 1/2 tsp Garlic pwdr
- 1/3 c. Lowfat sour cream
- 1/3 c. Mayonnaise
- 1/4 c. Tomato, Finely minced
- 1/4 c. Extra sharp cheddar cheese, Finely shredded
- 2 x Jalapeno chiles, seeded and minced
- 2 Tbsp. Sliced green onions
Direcciones
- 1. Heat oven to 450F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
- 2. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili pwdr and garlic pwdr; toss to coat. Place on sprayed foil-lined pan.
- 3. Bake for 20-30 min or possibly till tender and golden; turning once.
- 4. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 129 | 59% |
| Total Fat 14.53g | 18% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 91mg | 4% |
| Potassium 485mg | 14% |
| Total Carbs 20.18g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.26g | 1% |
| Protein 3.64g | 6% |
