Loaded Potato Wedges with Bacon, Queso and Guacamole

Get ready to elevate your snack game with these fully loaded potato wedges. Inspired by all the best nacho toppings, this dish piles crispy bacon, melty cheese, tangy pickled jalapeños, fresh pico de gallo, creamy guacamole and a drizzle of queso onto perfectly roasted potato wedges. It’s a hearty, shareable meal that’s perfect for game nights, casual gatherings or a fun weeknight dinner.

Each bite delivers a mix of textures and flavors: crunchy potatoes, smoky bacon, cool guacamole and a kick of heat from the pickled jalapeños and hot sauce. Customize the toppings to your liking and serve with extra hot sauce on the side. This recipe is sure to become a favorite.

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Ingredients

3 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

6 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to the top position. Wash and dry the potatoes. Cut each potato into ½-inch-thick wedges. On a baking sheet, toss the wedges with a generous drizzle of olive oil, salt and pepper. Spread in a single layer and roast on the top rack until golden and tender, 20-25 minutes.
2. While the potatoes roast, prepare the toppings. Thinly slice the jalapeño, removing the ribs and seeds if you prefer less heat. Quarter the lime. Finely dice the tomato. Trim and thinly slice the scallions, separating the white parts from the green tops; mince the white parts.
3. Heat a large dry skillet over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. (Lower the heat if the bacon browns too quickly.) Transfer the bacon to a paper-towel-lined plate. Once cool, roughly chop.
4. In a small microwave-safe bowl, combine the sliced jalapeño, juice from half the lime, 1 teaspoon water, ½ teaspoon sugar and a pinch of salt and pepper. Microwave on high for 45 seconds. Toss occasionally until ready to serve. In a medium bowl, combine the diced tomato, scallion whites, the remaining lime juice and a pinch of salt and pepper to make a quick pico de gallo.
5. When the potatoes are done, transfer them to a baking dish (or leave on the sheet pan if oven-safe). Sprinkle the Mexican cheese blend evenly over the potatoes. Return to the oven until the cheese melts, 1-3 minutes. Meanwhile, in a second medium microwave-safe bowl, stir together the queso and 1 tablespoon water. Cover with plastic wrap and microwave until warmed through, 25-35 seconds.
6. Sprinkle the hot cheesy potatoes with the chopped bacon, pico de gallo and pickled jalapeño. Drizzle with the warmed queso and as much hot sauce as you like. Garnish with the scallion greens. Dollop the guacamole on top or serve it on the side. Enjoy immediately.

Recipe Tips

FAQ

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well. Adjust roasting time as needed since they may cook faster.

How do I make this dish vegetarian?

Omit the bacon and use a vegetarian bacon substitute or simply add extra veggies like black beans or corn.

Can I prepare any components ahead of time?

Yes, you can roast the potatoes and cook the bacon in advance. Reheat the potatoes in the oven before adding toppings.