Crispy, salty, and cheesy− reimagine classic sour cream and onion chips with these baked potato halves served alongside a tangy sour cream and chive dip. The spuds flaunt a crispy exterior by baking face down in a baking dish drizzled with oil and a parmesan dusting seasoned with McCormick® Red and Green Pepper Blend− adding mild heat, color, and flavor with a mix of red and green pepper, jalapeño, and sweet chili pepper.
Ingredients
Procedure
- Preheat oven to 400°F. For the Dip, mix all ingredients in a small bowl. Cover and refrigerate until ready to serve.
- For the Potatoes, mix Parmesan cheese, Pepper Blend, garlic powder and 1/2 teaspoon of the salt in small bowl. Drizzle 2 tablespoons of the oil into 13x9-inch baking dish. Sprinkle seasoned cheese mixture evenly into baking dish. Set aside.
- Toss potatoes with remaining 1 tablespoon oil and 1 teaspoon salt in large bowl. Place potatoes, cut side down in bottom of baking dish, pressing firmly into cheese mixture.
- Bake 35 to 40 minutes until potatoes are tender and cheese is golden brown. Allow to cool 5 to 7 minutes before serving. Serve with Sour Cream and Chive Dip.
- Recipe type: Sides
- Cuisine: North American
