Loaded Baked Potato Wedges with Pancetta & Chipotle Mayo
Game Day

Loaded Baked Potato Wedges

with Pancetta & Chipotle Mayo

40 MIN
$12.99 Serves 2-4
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From the Test Kitchen

These hearty potato wedges are covered with melty monterey jack cheese, savory pancetta, and a spicy chipotle mayo for creamy texture and a kick of heat—nicely balanced by a squeeze of fresh lime juice and garnish of scallions.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Loaded Baked Potato Wedges with Pancetta & Chipotle Mayo
Title
  • 1¼ lbs Potatoes
  • 3 oz Diced Pancetta
  • 1 Lime
  • 2 oz Monterey Jack Cheese
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Scallions
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise, 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Thinly slice the scallions. Quarter the lime.

2 Bake the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

3 Finish & serve your dish

Carefully add the pancetta in an even layer. Return to the oven and bake 10 to 12 minutes, until the pancetta is cooked through and the potatoes are tender when pierced with a fork. Remove from the oven and immediately top with grated cheese; cover with foil and let stand 2 to 3 minutes, or until the cheese is melted. Serve the finished potatoes drizzled with the with chipotle mayo and the juice of 2 lime wedges (you will have extra). Garnish with the sliced scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise, 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Thinly slice the scallions. Quarter the lime.

2 Bake the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

3 Finish & serve your dish

Carefully add the pancetta in an even layer. Return to the oven and bake 10 to 12 minutes, until the pancetta is cooked through and the potatoes are tender when pierced with a fork. Remove from the oven and immediately top with grated cheese; cover with foil and let stand 2 to 3 minutes, or until the cheese is melted. Serve the finished potatoes drizzled with the with chipotle mayo and the juice of 2 lime wedges (you will have extra). Garnish with the sliced scallions. Enjoy!

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