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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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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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)
time-saving
tips & techniques
How To: Pit an Avocado
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Grate the cheese on a box grater. 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 peppadew peppers, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Loaded Baked Potato Wedges

1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Grate the cheese on a box grater. 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 peppadew peppers, and sliced green tops of the scallions. Enjoy!

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