Loaded Potato Wedges with Guacamole and Lime Crema

Forget tortilla chips-these loaded potato wedges are the ultimate canvas for all your favorite nacho toppings. Crispy on the outside, fluffy on the inside, each wedge is piled high with savory spiced black beans, melty cheese and a rainbow of fresh toppings. It’s a fun, hands-on meal that everyone can customize to their liking.

We’ve kept the prep simple and the flavors bold. A quick pickled onion adds tangy brightness, while creamy guacamole and zesty lime crema balance the heat from the hot sauce. Whether you’re feeding a crowd or just treating yourself, this dish is guaranteed to satisfy those nacho cravings in a whole new way.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch thick wedges. Toss with 1 tsp cooking oil and half the Southwest Spice Blend. Spread in a single layer on the baking sheet. Roast for 20 minutes.
3. Meanwhile, thinly slice the onion. In a small bowl, combine the sliced onion, sugar and 2 tablespoons of water. Microwave for 1 minute, then let sit to quick-pickle.
4. Drain and rinse the black beans. In a small bowl, mix the beans with the Tex-Mex paste and remaining Southwest Spice Blend.
5. After 20 minutes, flip the potato wedges. Spoon the seasoned black beans over the wedges and sprinkle with the Mexican cheese blend. Return to the oven and bake until cheese is melted and bubbly, about 5-7 minutes.
6. While the wedges finish baking, make the lime crema: in a small bowl, combine sour cream, juice from half the lime and a pinch of salt. Stir in hot sauce to taste.
7. Dice the tomato and chop the cilantro. Slice the remaining lime half into wedges.
8. Remove the loaded wedges from the oven. Top with guacamole, pickled onion, diced tomato and cilantro. Drizzle with lime crema and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I make these loaded potato wedges ahead of time?

The wedges are best enjoyed fresh out of the oven. However, you can prep the pickled onion, lime crema and chop the tomato and cilantro in advance. Store them separately in the fridge.

What can I use instead of Mexican cheese blend?

A mix of shredded cheddar and Monterey Jack works great. You can also use pepper jack for extra heat.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. For a vegan version, omit the cheese and sour cream or use plant-based alternatives.