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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

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!

Browse Steps
1 of 3