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 tsp McCormick Culinary® Garlic Powder
Spicy Parm Potatoes
1/2 cup Parmesan Cheese, Grated
2 tsps Small Batch Series ® McCormick Culinary Red & Green Pepper Seasoning
3 tbsps Oil, Divided
1 tsp McCormick Culinary® Garlic Powder
1 1/2 tsps Kosher Salt, Divided
1 1/2 pounds Baby Yellow Potatoes, Halved
Procedure
1. Preheat oven to 400°F. For the Dip, mix all ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. 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.
3. 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.
4. 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.
Serves 6
