Seasoned Potato Wedges

By GmaJan12

Ingredients

• SOUR CREAM DIP:
• 1/3 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1 teaspoon paprika
• 3 large baking potatoes (about 2-3/4 pounds)
• 1/3 cup milk
• 1/4 cup butter, divided
• 2 cups (16 ounces) sour cream
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced chives
• 1/2 teaspoon garlic powder

Preparation

Step 1

In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered, at 400° for 20 minutes.

Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

In a large bowl, combine dip ingredients. Serve with warm potato wedges.

Yield: 6-8 servings.