Loaded Baked Potato Wedges with Avocado & Cheddar Cheese
Father's Day

Loaded Baked Potato Wedges

with Avocado & Cheddar Cheese

30 MIN
$9.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Perfect for sharing or snacking with family, 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
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Chop Scallions
step-by-step
instructions
Prepare & start the potatoes
1 Prepare & start the potatoes

Preheat the oven 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. 

Finish the potatoes
2 Finish the potatoes

Meanwhile, grate the cheese on the large side of a box grater. Evenly top the roasted potatoes 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.

Finish & serve your dish
3 Finish & serve your dish

Meanwhile, halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and hollow 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 your desired consistency. 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. Serve the remaining lime half on the side, if you’d like. Enjoy!

Tips from Home Chefs

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Loaded Baked Potato Wedges

Prepare & start the potatoes
1 Prepare & start the potatoes

Preheat the oven 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. 

2 Finish the potatoes

Meanwhile, grate the cheese on the large side of a box grater. Evenly top the roasted potatoes 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.

Finish the potatoes
Finish & serve your dish
3 Finish & serve your dish

Meanwhile, halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and hollow 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 your desired consistency. 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. Serve the remaining lime half on the side, if you’d like. Enjoy!

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