4 each Russet potatoes, wedged
2 Tbsp. Olive oil
1/2 cup Robert Rothschild Farm Buffalo Blue Cheese Dip
Salt & pepper to taste
Lightly toss potatoes in olive oil and season with salt and pepper. On a non-stick baking sheet, bake in a 375 degrees F oven for 30 minutes, turning wedges after 15 minutes to ensure even browning. Remove from oven and while hot, toss with Buffalo Blue Cheese Dip.