Loaded Baked Potato Wedges with Avocado & Cheddar Cheese
Game Day

Loaded Baked Potato Wedges

with Avocado & Cheddar Cheese

30 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Kick your game day up a notch this year with our crowd-pleasing selection of add-ons—perfect for sharing and snacking. These irresistible potato wedges are covered with melty cheese, creamy avocado, spicy jalapeño sour cream, and pickled peppers for delicious, bright flavor in each and every bite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
fresh
ingredients
Loaded Baked Potato Wedges with Avocado & Cheddar Cheese
Title
  • 1¼ lbs Potatoes
  • 2 Scallions
  • 1 Avocado
  • 1 Lime
  • ½ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 4 oz White Cheddar Cheese
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 22 minutes. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted and the potatoes are tender when pierced with a fork. Remove from the oven.

2 Finish & serve your dish

Meanwhile, halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and green tops. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then place in a bowl; add the juice of 1 lime half and sliced white bottoms of the scallions; season with salt and pepper. Using a fork, mash to combine. Roughly chop the peppadew peppers. Finely chop the jalapeño pepper; thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like. Serve the cheesy potatoes topped with the seasoned avocado, jalapeño sour cream, chopped peppers, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 22 minutes. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted and the potatoes are tender when pierced with a fork. Remove from the oven.

2 Finish & serve your dish

Meanwhile, halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and green tops. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then place in a bowl; add the juice of 1 lime half and sliced white bottoms of the scallions; season with salt and pepper. Using a fork, mash to combine. Roughly chop the peppadew peppers. Finely chop the jalapeño pepper; thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like. Serve the cheesy potatoes topped with the seasoned avocado, jalapeño sour cream, chopped peppers, and sliced green tops of the scallions. Enjoy!

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