HEAT oven to 425ºF. Line jelly roll pan with foil. Coat with no-stick cooking spray.
SCRUB potatoes. Cut lengthwise into eight wedges. Combine oil, paprika, salt and pepper in resealable plastic bag. Add potatoes. Seal bag. Mix until potatoes are evenly coated. Place potatoes, skin side down, on prepared pan. Sprinkle with cheese.
BAKE 30 to 40 minutes or until fork tender. Serve plain or with sour cream.
For a lighter version, use no-stick cooking spray instead of oil. Place potatoes on prepared pan. Spray potato wedges with no-stick cooking spray. Sprinkle with seasonings and cheese.
Serving Size (1/6 of recipe), Calories 240 (Calories from Fat 90), Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 290mg, Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 2g), Protein 6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 25%, Calcium 8%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.