| 1 | Santa Fe Cheeseball & Appetizer Mix |
| 8 | red potatoes, washed and cut into wedges |
| 1/4 | olive oil |
| 1/4 cup | shredded cheddar cheese |
Preheat oven to 425F. Line a large baking sheet with foil and spray with non-stick cooking spray. Place cut potatoes in a large bowl. Add in the Cheeseball Mix, Topping packet, and olive oil. Toss until well coated.
Spread potatoes in a single layer on baking sheet. Bake for 20 minutes or until tender. Remove from oven, sprinkle with cheese and bake for another minute until cheese begins to melt. Serve warm!
Tip: Garnish with Cilantro or your favorite herbs. We love dipping these in our Fiesta Ranchero Dip!
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