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Try out this spin on a classic game-day favorite: Potato Wedge Nachos! These crispy wedges are layered with gooey cheese, savory toppings, and zesty flavors. Get ready to score big with this winning combination of comfort and taste at your next gathering!
Sometimes, spontaneous things are the best. I am a planner by nature – in fact, my blog posts are already planned out over a month ahead.
I think UN-spontaneous describes my nature pretty well. Life is a beautiful thing and we miss too many moments by not living on the spur of the moment sometimes.
I know sometimes I need to be more courageous and step away from my plans a bit more.
ANYWAY. The point is, there were carbs, then more carbs, then guacamole and cheese, and salsa and more cheese so obviously I had to blog it! So here we go… blogging spontaneity.
I. Just. Can’t. I just finished eating this, and now sitting here looking at the pictures I already want it again. Guys. Help?
Seriously though, this is dangerous food. There is almost no effort involved. It can be thrown together (too) easily and devoured even more easily. Literally, it was gone in 10 minutes.
There is something about nachos that just screams comfort food, and who doesn’t love comfort food?
By switching out the regular nacho chips for potato wedges, this instantly turns into a whole meal for sharing.
You could double or triple the recipe if you have a few people over.
It would be the perfect dinner to put in the middle of the table so everyone can just pick what they want. Proper sharing of food!
It looks almost too good to eat. ALMOST. Layer upon layer of fresh ingredients is what makes this dinner so special.
The guacamole is soft, fresh, and zingy, the salsa is tingly, the potatoes are crispy and fluffy and it all comes together in one beautiful, warm, easy dinner.
Top with fresh herbs and there you have it. You won’t regret making this I promise!
Enjoy!
Potato Wedge Nachos
Try out this spin on a classic game-day favorite: Potato Wedge Nachos! These crispy wedges are layered with gooey cheese, savory toppings, and zesty flavors. Get ready to score big with this winning combination of comfort and taste at your next gathering!
Servings: 4
Calories: 511kcal
Prevent your screen from going dark
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1 baking sheet
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1 large stock pot
- 6 potatoes large Russetts
- 1 avocado ripe
- ½ lime juiced
- 1 cup cheddar-jack cheese shredded, or cheese of your choice
- ½ cup salsa
- 1 tsp. paprika smoked
- salt to taste
- pepper to taste
- ½ cup sour cream
- cilantro fresh, washed, small handful
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Boil the new potatoes whole, with the skin on for 10 minutes. Strain and cut into quarters. Lay onto a baking sheet lined with parchment paper, drizzle with olive oil and season with salt, pepper and smoked paprika. Bake at 356°F (180°C) for 25 minutes until golden brown.
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Make the guacamole. Cut the avocado in half long ways around the pit, and pull it apart so you have two halves, one with the pit in. To remove the pit put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh into a bowl and mash it with a fork. Add the juice of half a lime, season with salt and pepper and mix together. Add some freshly chopped cilantro to taste.
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Once the potato wedges are baked, pile them in the centre of the baking tray, and top with the shredded cheese – as much or little as you like! Pop under the grill for a few minutes until the cheese is melted.
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Top the wedges with the guacamole, some salsa and the sour cream. Season to taste and serve immediately!
Calories: 511kcal | Carbohydrates: 65g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 430mg | Potassium: 1741mg | Fiber: 11g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 73mg | Calcium: 285mg | Iron: 3mg
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