1 pound ground cheddar cheese
1 onion, chopped
1 teaspoon dry mustard
2 teaspoons hot sauce
8 ounces potato chips
1/2 cup vegetable oil
salt and pepper to taste
12 small red potatoes
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet or fillet potatoes in a skillet.
Meanwhile, melt some oil in 6-quart saucepan. Cook potatoes in oil until tender, then add potatoes and cook until completely covered. Remove from heat and stir in salt and pepper, to taste. Stir in potatoes and drop in boiling water, in glass bowl, and immediately remove from heat.
Meanwhile, combine potato chip Greek yogurt and tomato sauce. Stir until smooth and refrigerate 1 hour.