Queso & Bacon Loaded Potato Wedges
with Pickled Jalapeño & Guacamole | 4 Servings
Ready to elevate your average fall game night? Enter these nacho-inspired loaded potato wedges. You’ve got all the classic fixins: fresh pico de gallo, crispy bacon, tangy pickled jalapeño, cheesy queso, creamy guacamole, fresh scallion greens, and as much hot sauce as you like. Load that all up on roasted potato wedges and you’re ready to host the next football night or fall festive meal (or simply serve it up for a snack after a windy day outdoors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Russet Potato
1 unit
Jalapeño
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
8 ounce
Bacon
1 cup
Mexican Cheese Blend
(Contains Milk)
3 ounce
Queso Blanco
(Contains Milk)
2 teaspoon
Hot Sauce
6 tablespoon
Guacamole
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
½ teaspoon
Sugar
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
While potatoes cook, thinly slice jalapeño, removing ribs and seeds for less heat. Quarter lime. Finely dice tomato. Trim and thinly slice scallions, separating whites and greens; mince whites.
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally, until crispy, 6-10 minutes. TIP: Lower heat if bacon begins to brown too quickly. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
While the bacon cooks, in a small microwave-safe bowl, combine jalapeño, juice from half the lime, 1 tsp water, ½ tsp sugar, and a pinch of salt and pepper. Microwave on high for 45 seconds; toss to coat occasionally until ready to serve. In a medium bowl, combine tomato, scallion whites, remaining lime juice, and a pinch of salt and pepper.
Once potatoes are finished roasting, transfer them to a baking dish and sprinkle with Mexican cheese blend. Return to oven until cheese melts, 1-3 minutes. Meanwhile, mix queso and 1 TBSP water in a second medium, microwave-safe bowl until combined. Wrap with plastic wrap and microwave until warmed through, 25-35 seconds.
Sprinkle potatoes with bacon, pico de gallo, and pickled jalapeño. Drizzle with queso and as much hot sauce as you’d like. Top with scallion greens. Dollop guacamole over the potatoes or place in a dipping bowl on the side. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
