SEASONED POTATO WEDGES

1/3 c. flour
1/3 c. grated Parmesan cheese
1 tsp. paprika
3 lg. baking potatoes, cleaned and cut in 8 wedges
1/3 c. milk
1/4 c. butter

In a shallow pan, combine flour, paprika and Parmesan cheese; mix well. Dip potato wedges in milk, coat with flour mixture. Place on a cookie sheet and drizzle with butter. Bake 45-50 minutes at 400 degrees.

POTATO DIP:
16 oz. sour cream
1/2 c. crumbled bacon
2 tbsp. chopped chives
1/2 tsp. garlic powder

Combine ingredients and chill. Dip hot potato wedges or serve over top of wedges.