Loaded Potato Wedges by
Sarea Clark
Ingredients
3 Russet Potatoes
4 TBS Olive Oil
6 oz. Cremini Mushrooms
1/2 tsp. Salt
1 Green Onion
6 oz. Grape Tomatoes
1 TBS Paprika
2 oz. Shredded Cheddar Cheese
3 oz. Sour Cream
3
Russet Potatoes
4
TBS Olive Oil
6
oz. Cremini Mushrooms
1/2 tsp
Salt
1
Green Onion
6
oz. Grape Tomatoes
1
TBS Paprika
2
oz. Shredded Cheddar Cheese
3
oz. Sour Cream
Instructions
Cut potatoes lengthwise into thick wedges. Place them on a prepared baking sheet and toss with olive oil. Roast 15 minutes, remove from oven and flip over. Return to oven and roast 18-22 more minutes, remove from oven and sprinkle with salt.
While potatoes roast, quarter mushrooms, trim and slice the green onion at an angle. Toss tomatoes with olive oil on one side of baking sheet and toss mushrooms with oil, salt and paprika on the other. Roast 20-25 minutes.
Arrange potatoes on plate and top with mushrooms, tomatoes, cheese, sour cream and onion.