Potatoes get brown and crispy in the oven with just a fraction of the oil needed for traditional frying. Kids are sure to love the sour cream-based sauce that packs in all the classic baked potato toppings. This recipe is also a great way to stretch a serving of chili into a meal for four.
Regan Burns Cafiso
|4 medium russet potatoes, for the potato wedges||3 scallions, chopped, for the sauce|
|2 tablespoons canola oil, for the potato wedges||1/2 cup shredded cheddar cheese, for the sauce|
|3/4 teaspoon coarse kosher salt, for the potato wedges||2 slices bacon, cooked crisp and crumbled, for the sauce|
|1/8 teaspoon freshly ground black pepper, for the potato wedges||1/8 teaspoon paprika, for the sauce|
|1/2 teaspoon paprika, for the potato wedges||Pinch of salt, for the sauce|
|3/4 cup sour cream, for the sauce||1 cup prepared chili, warmed, for the sauce|
Heat oven to 475 degrees F and line a baking sheet with parchment paper. Halve each potato lengthwise and cut each half into three long wedges. Place potatoes in a mixing bowl and toss with oil, salt, pepper and paprika. Place potato wedges on prepared baking sheet and roast on the center rack until potatoes are browned and tender, about 25 to 28 minutes.
Combine sour cream, scallions, cheese, bacon, paprika and salt in a small mixing bowl; refrigerate. Serve potato wedges with loaded sour cream and chili.
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