Dippers:

4 medium russet potatoes

2 Tbsp. olive oil

1 tsp. chili powder

1/2 tsp. garlic powder

Cheddar Jalapeno Dip:

1/3 cup sour cream

1/3 cup mayonnaise

1/4 cup finely chopped tomato

1/4 cup finely shredded extra sharp Cheddar cheese

1 to 2 jalapeño peppers seeded, finely chopped

2 Tbsp. sliced green onions

Preheat the oven to 450*F.  Line a 15x10x1" baking pan with nonstick foil.

Cut potatoes into thin wedges.  In a large bowl, combine potatoes, oil, chili powder and garlic powder, toss to coat.  Place in a single layer in foil lined pan.

Bake for 20 to 30 minutes or until golden brown and tender, turning once.

Meanwhile, in medium bowl combine all dip ingredients except green onions, mix well.  Sprinkle with green onions.  Serve warm potato dippers with dip. 

Makes 8 servings