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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. Ingredients:
2 medium potatoes, baked |
oil |
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 |
salt |
butter |
Directions:
1. Cut each baked potato into eight wedges. Be sure to leave the skins on .
2. Heat oil to 400* in deep fryer or deep pan.
3. Fry potato wedges in hot oil for 1-2 minutes or until golden in color.
4. Saute sliced mushrooms in a little butter.
5. In a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt.
6. Put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl.
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