• 2 large baking potatoes, each cut into wedges
• 1 Tbs. plus 1 tsp. vegetable oil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbs. plus 1 tsp. canola oil
• 1 Tbs. plus 1 tsp. flour
• 2/3 cup plus 3 Tbs. 2% reduced fat milk
• 2/3 cup plus 3 Tbs. shredded sharp cheddar cheese
• 1 Tbs. plus 1 tsp. finely chopped green onions
• 2 tsp. imitation bacon bits
• 1/8 tsp. cayenne pepper

Preheat oven to 425°F. In a resealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned.

For the sauce, heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Serve potato wedges with warm cheese sauce.

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Per serving: calories 318, fat 18.5g, 52% calories from fat, cholesterol 29mg, protein 10.5g, carbohydrates 28.3g, fiber 2.5g, sugar 4.4g, sodium 242mg, diet points 7.9.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.1, Fruit: 0.0, Bread: 1.5, Lean meat: 0.9, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0

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