Ingredients: |
Ingredients: 2 lbs new potatoes, wedged
2 tbsp olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
1/2 tsp. garlic powder
1 avocado
1/2 c. sour cream
1 lime, juice only
Cheddar cheese, grated
Bacon, crispy and crumbled
Scallions or chives
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Directions: |
Directions:1) Preheat oven to 400 degrees F. Cut potatoes into wedges. You should get 10-12 wedges per potato. Toss wedges with olive oil, salt, pepper, and garlic powder.
2) Line a baking sheet with parchment paper and spread potatoes out on the baking sheet. Try to make sure that they aren’t stacked at all. Baked potatoes for 35-40 minutes, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.
3) While potatoes bake, stir together mashed avocado (really ripe) and sour cream. You can also pulse in a small food processor. Add lime juice and a pinch of salt. Also cook bacon and crumble and grate cheese.
4) When potatoes are baked, re-position the potatoes so they resemble shingles on the sheet pan. They should slightly overlap. Top potatoes with cheese and crispy bacon. Return to oven for 5-6 minutes until cheese is bubbling.
5) Finish potato wedges with avocado sauce and fresh chopped chives (or scallions). Serve while hot!
Loaded Potato Wedges
You could use Russet potatoes for these, but I prefer the softer-skinned new potatoes. Get the larger ones though so you can still make decent wedges. These have less starch and I think they make for a better, crispier wedge.
You should be able to get 10-12 wedges per potato. |
This recipe for Loaded Potato Wedges is from