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Chili Potato Dippers with Cheddar Jalapeño Dip
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-
Prep
15
min
-
Total
40
min
-
Servings
8
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Ingredients
Chili Potato Dippers
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4
medium russet potatoes
-
2
tablespoons olive or vegetable oil
-
2
teaspoons chili powder
-
1
teaspoon garlic powder
Cheddar Jalapeño Dip
-
1/3
cup sour cream
-
1/3
cup mayonnaise or salad dressing
-
1/4
cup finely chopped tomato
-
1/4
cup finely shredded sharp Cheddar cheese (1 oz)
-
1
to 2 jalapeño chiles, seeded, finely chopped
-
2
tablespoons sliced green onions
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Steps
-
1
Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
-
2
Cut potatoes into thin wedges. In large bowl, mix potatoes, oil, chili powder and garlic powder; toss to coat. Place in pan.
-
3
Bake 25 to 30 minutes or until tender and golden brown, turning once.
-
4
Meanwhile, in medium bowl, mix all dip ingredients except onions. Sprinkle onions on top of dip.
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Always wear rubber gloves when cutting up chiles, so the oils in the chiles won't irritate your skin. In addition, avoid touching your face!
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Serve these dippers with a fork for easy eating.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 220
- Calories from Fat
- 130
- Total Fat
- 14g
- 21%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 95mg
- 4%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 3g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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