Description
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
- Potatoes
- Oil
- Sour Cream
- Green Onions
- Cheddar Cheese
- Bacon
- Fresh Mushrooms
- Salt
- Butter
Instructions
- Cut each baked potato into eight wedges
- Be sure to leave the skins on
- Heat oil to 400 in deep fryer or deep pan
- Fry potato wedges in hot oil for 1-2 minutes or until golden in color
- Saute sliced mushrooms in a little butter
- In a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt
- Put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl