“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.”
READY IN:
1hr 15mins
YIELD:
16 wedges
UNITS:
US

Ingredients Nutrition

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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