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* See note below.
2 russet potatoes medium
2 tablespoons butter or margarine
1/3 cup romano cheese grated
2 tablespoons chives chopped dried
1 teaspoon onion salt
1 teaspoon garlic powder
* Cooking Time: 9 to 10 minutes Power: 100% (700 watts) Standing Time: 5 minutes Scrub potatoes; peel if desired. Cut potatoes in half lengthwise, then cut each half into four long wedges (for a total of 16 wedges); set aside.
Place butter in a 9-inch microwavable pie plate. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until melted.
Meanwhile, in a small bowl, stir cheese, chives, onion salt and garlic powder.
Coat all sides of potato wedges with butter. Arrange buttered wedges in a 12 x 8 x 2-inch microwavable dish. Sprinkle seasoning mixture evenly over top. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 8 to 9 minutes or until potatoes are fork tender, rotating dish one-fourth turn after 4 minutes.
Let stand, covered, for 5 minutes before serving.
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