6 large russet potatoes, cut into 1-inch-thick wedges
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 cup sour cream
1 cup crumbled blue cheese, divided
1/2 lemon, juiced
1 1/2 cups shredded cheddar cheese
Chopped chives for garnish
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