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
- Sour Cream and Chive Dip
- 1 sour cream
- 1/4 cup chives, finely chopped
- 1 teaspoon Garlic Powder
- Spicy Parm Potatoes
- 1/2 cup Parmesan cheese, grated
- 2 teaspoons McCormick Culinary Red & Green Pepper Seasoning
- 3 tablespoons oil, divided
- 1 teaspoon Garlic Powder
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 pounds baby yellow potatoes, halved
Nutrition Information
(per serving)
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.
Key products
Instructions
- 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.
