Thursday, September 10, 2015

Loaded Potato Wedges

Well, fall is almost here. The farmers market has gone from mainly summer vegetables, to now loaded with different kinds of apples and squash. The weather has also started to cool down a bit, which normally makes me really excited because fall is my favorite season. This year however, it feels like we were so busy this summer that it didn't happen, if that makes sense? Anyways....we were out of town for a long labor day weekend last week and still haven't gone grocery shopping. This recipe is a combination of what was in the fridge, and using my favorite starch of all time (obviously potatoes...).


2 Tbs. olive oil
4 garlic cloves, minced
1 tsp. garlic salt
1/2 tsp. fresh cracked pepper
3 medium size red potatoes, cut into 8 wedges each
1 c. shredded low fat sharp cheddar cheese
2 slices turkey bacon (or normal), cooked and chopped
1/2 tomato, chopped
Sour cream, light

Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and spray with non stick cooking spray. Mix the olive oil, garlic, garlic salt and pepper in a small bowl with a spoon.

Place the potato wedges in a long and narrow strip in the middle of the tinfoil.

Spoon the garlic olive oil on top of the potatoes. Fold over the tinfoil and secure on both ends to create a tinfoil packet. Bake in the oven for about 30-35 minutes.

Sprinkle the potatoes with cheese and set under broil in the oven for about 2-3 minutes until the cheese is melted and bubbly, and the potatoes become more crisp.

Dollop with sour cream, and add bacon crumbles, chives and tomato.

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