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Crazy 4 Nacho-Style Loaded Potato Wedges

Nacho-Style Loaded Potato Wedges
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Make these Nacho-Style Loaded Potato Wedges for a hearty and fun game-day snack or dinner alternative to traditional nachos. Crispy potato wedges top with melted cheese and your favorite nacho fixings.

Ingredients

Scale
  • 4 large Russet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 cups shredded cheddar and Monterey Jack cheese blend
  • 1 cup cooked ground beef or black beans (optional)
  • 1/2 cup pickled jalapeños, sliced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Sour cream or Greek yogurt, for topping
  • Salsa, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the potato wedges with olive oil, salt, pepper, chili powder, and cumin until evenly coated.
  3. Spread the seasoned wedges in a single layer on the prepared baking sheet.
  4. Bake for 20-25 minutes, flipping the wedges halfway through, until they are golden brown and tender-crisp.
  5. Sprinkle the cheese blend evenly over the hot potato wedges.
  6. Return the baking sheet to the oven and bake for another 3-5 minutes, or until the cheese is fully melted and bubbly.
  7. Remove from the oven. Immediately top with your chosen toppings: ground beef or black beans (if using), jalapeños, red onion, and cilantro.
  8. Serve immediately with sour cream and salsa on the side.

Notes

  • For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before drying them thoroughly and seasoning.
  • You can swap the cheese blend for pepper jack for a spicier kick.
  • Use leftover shredded rotisserie chicken as a quick protein topping.

Nutrition

Find it online: https://flavorvista.com/nacho-style-loaded-potato-wedges/