4 med. baking potatoes, scrubbed and patted dry
1 tbsp. Mrs. Dash
6 tbsp. salt free butter, melted

Sour Cream Dip: 1 cup sour cream and 1 tablespoon Mrs. Dash. Mix well.

For Potato Fingers: Cut each potato into 8 wedges lengthwise. Melt butter in saucepan and mix with Mrs. Dash. Dip wedges in butter, turning to coat all sides. Arrange in single layer in 15 x 10 inch pan or cookie sheet, cut side down. Bake in preheated oven at 375 degrees for 30 minutes; turn wedges over and bake for 25 to 30 minutes longer until golden brown and edges are crisp. Drain on paper towel. Serve with Sour Cream Dip. Whatever butter is left over after dipping the wedges, pour over the potatoes before baking.