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Ingredients
- 1 c. lowfat sour cream
- 2 tbsp. salt-free all natural herbs & spices seasoning
- 4 baking potatoes
- 1/3 c. butter
Directions
- In a small bowl, combine lowfat sour cream and 1 Tbsp. of the seasoning. Cover and refrigeratetill serving time. Preheat oven to 375 degrees. Scrub potatoes; pat dry. Cut each lengthwise to make 8 wedges.
- In a small saucepan, heat butter. Stir in remaining seasoning. Dip potato wedges in butter mix, turning to coat on all sides. Arrange wedges in a single layer on a baking sheet, cut side down. Spoon any leftover butter mix over potatoes. Bake 25-30 min or possibly till golden and edges are crisp. Drain on paper towels. Serve with lowfat sour cream dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 236 | 64% |
| Total Fat 26.83g | 34% |
| Saturated Fat 16.38g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 165mg | 7% |
| Potassium 758mg | 22% |
| Total Carbs 29.58g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.27g | 2% |
| Protein 4.58g | 7% |
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