Recipe - Friday Night Potato Wedges

FOR THE DIP
1 cup Sour cream (regular; light,
or nofat)
One half cup Thick and chunky salsa

FOR THE POTATOES
1 pack (24 oz) frozen potato wedges
with skin
One half teaspoon Garlic salt
One fourth cup Sliced green onions
1 md Ripe tomato; seeded,
chopped
One half cup Shredded light Cheddar
cheese or Cheddar cheese

Heat oven to 450øF. In small bowl stir together all dip ingredients. Cover;
refrigerate until ready to serve. Meanwhile, place frozen potatoes in 13x9
inch pan. Bake according to package directions. Sprinkle potatoes with
garlic salt, onions, tomato and cheese. Continue baking until cheese is
melted (2 to 3 minutes). Serve hot potato wedges with dip.

MILITARY FAMILY MAGAZINE

JANUARY 1996

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