Prep 15 mins
Cook 1 hr
This is a nice appetizer from one of my three Kitchen Keepsake books. I usually baked more potatoes than the recipe calls for since there is usually more dip than dippers for us. The preparations and cooking times are a guess. Cook time depends on how long it takes for your potato to bake.
- 2 medium potatoes, baked
- 1 cup sour cream
- 2 green onions, chopped
- 1 cup cheddar cheese, grated
- 4 slices bacon, fried and crumbled
- 1⁄2 cup fresh mushrooms, sliced and sauteed
- Cut each baked potato into eight wedges. Be sure to leave the skins on .
- Heat oil to 400* in deep fryer or deep pan.
- Fry potato wedges in hot oil for 1-2 minutes or until golden in color.
- Saute sliced mushrooms in a little butter.
- In a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt.
- Put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl.
What a spectacular recipe! My husband gave it a huge thumbs-up. I just cleaned my taters and popped them in the microwave for about 8 minutes, then let cool slightly and cut into wedges to deep fry. Oh gosh, gonna make these again without a doubt. Thanks! ~ Sheila
The only way I do "french-fries" now.....absolutely love the potatoes done this way. The pre-baking makes them nice and tender and the "rough" edges once they've been wedged seems to grab the perfect amount of crispiness once fried. The dip is good (I loved it, my family didn't) but as I said this now just our standard "fry" recipe to serve with burgers - no dip needed unless you want some ketchup!
I swear I had reviewed this recipe before! I've just got to say the dip that goes with these potatoes are the bomb! I've made this 2 or 3 times and my 11 yo daughter asks for it every time I make home fries now. If I have the ingredients on hand, I make it! I do leave out the mushrooms though. Pam