Baked Pommes Frites(Potatoes) and Kid-Friendly Dipping Sauces |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe from Idaho Potatoes Ingredients:
4 large potatoes, well scrubbed |
cooking spray |
1/4 teaspoon salt |
1 cup ketchup |
1 tablespoon fresh lime juice |
1 teaspoon mild chili powder |
1/4 teaspoon ground cumin |
3/4 cup light ranch salad dressing |
2 scallions, finely chopped (use green part only in this recipe) |
2 tablespoons 2% cheddar cheese |
2 tablespoons bacon pieces, real, packaged 50% reduced-fat |
1/2 cup 2% low-fat milk |
2 ounces cream cheese |
1/2 cup cheddar cheese, shredded |
1/4 cup monterey jack cheese, shredded |
Directions:
1. Preheat oven to 450°F.
2. Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
3. Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden.
4. Season with salt and serve hot.
5. Tex-Mex Ketchup
6. Combine all ingredients in a small mixing bowl.
7. Stir until evenly blended. Cover and refrigerate until needed.
8. Bacon-Cheddar-Ranch Topping
9. Combine all ingredients in a small mixing bowl.
10. Stir until evenly blended. Cover and refrigerate until needed.
11. Easy Microwave Cheese Sauce
12. Combine the milk and cream cheese in a small microwave-safe bowl. Heat on HIGH for 1 minute, 30 seconds. Use a whisk and stir until smooth.
13. Heat another 30 seconds on high, then whisk again.
14. Add grated cheeses and stir constantly until smooth. If necessary, heat at 10-second intervals, stirring in between, until an even consistency is achieved.
15. Serve immediately.
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