Serves: 4
Total Calories: 347
Preheat oven to 425°. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with non-stick spray.
Cut each potato lengthwise into eight equal wedges set aside.
In a shallow dish or pie plate, mix stuffing mix and spaghetti sauce mix. Dip each potato wedge into melted butter, then coat with crumb mixture. Place wedges on jelly roll pan. Pour remaining butter around wedges.
Bake for 30 to 40 minutes or until fork-tender and golden brown. Sprinkle with paprika if desired.
Taco Potato Wedges: Substitute 2 tablespoons dry taco seasoning mix for the dryspaghetti sauce mix.
This Tony's Potato Wedges recipe is from the Potato Lover's Cookbook Cookbook. Download this Cookbook today.
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