3 large baking potatoes, each cut into 8 wedges

2 T. vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

 

Cheddar Sauce:

2 T. canola oil

2 T. flour

1 1/4 C. 2% reduced fat milk

1 1/4 C. (5 oz.) shredded, sharp Cheddar cheese

2 T. finely chopped green onions (optional)

1 T. imitation bacon bits

1/4 tsp. cayenne pepper

 

Parent and Child: Wash hands. Parent: Preheat oven to 425 degrees F. Parent: Wash and cut potatoes into wedges. Child: In a re-sealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil.  Parent: Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Parent and Child: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Parent: serve potato wedges with warm cheese sauce.

 

Yield:

Calories:

Fat:

Fiber: