Difference between revisions of "Nacho Potato Wedges"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "== Contributed by: ==" to "==References== <references/>") |
||
| Line 17: | Line 17: | ||
| − | == | + | ==References== |
| + | <references/> | ||
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | * [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 18:34, 11 April 2012
Nacho Potato Wedges
6 oz baked potatoes with skin (Use leftover baked potatoes) 1 t butter, melted dash of pepper 1 oz Monterey Jack or sharp Cheddar cheese, shredded 1 T thinly sliced scallion 1/4-1/2 t minced hot or mild green chili pepper
On baking sheet arrange potato wedges in a single layer, skin side down. Use a pastry brush to brush the wedges with butter, sprinkle with pepper. Broil until browned about 10 minutes. In small bowl combine cheese,scallion & chili pepper,sprinkle over wedges and broil until cheese is melted.
Makes 2 servings
