Queso & Bacon Loaded Potato Wedges
with Pickled Jalapeño & Guacamole | 4 Servings
- Milk
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).
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
Cooking Steps
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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious mix of toppings, with the queso and pickled jalapeños getting special praise 🌶️.
- Ease of prep: Some found it quick and fun to make, while others felt it was time-consuming with lots of prep work.
- Suggestions: Consider using an air fryer for crispier potatoes or broiling them briefly at the end for better texture.
- Portions: Several mentioned it made a huge, filling portion — enough for a meal rather than just an appetizer.
- Cooking time: Many found the potato cooking time needed to be extended, sometimes up to 55-60 minutes for proper doneness.
Reviews from our home cooks
Loved these. So yummy. Reminded me of loaded nachos but with potatoes instead of tortilla chips. Would buy again. Oh and prepackaged guacamole has always made me feel uneasy but this guac was delicious. In the future I'd prefer an avocado and salsa to make it from scratch but understand the logistics in getting sent a good avocado.
The potatoes took an extra 10 minutes to cook. It just threw the timing off a bit for dinner. I would also recommend a second packet of Queso sauce. It was delicious but there was not nearly enough sauce.
Great for game day! So tasty there will be nothing left!! All the ingredients: bacon, queso, pico de gallo, and guacamole make the perfect dish for any game day tailgate.
This was pretty darn good. I think I would have preferred sour cream in lieu of the packaged queso...there was plenty of cheese with the Mexican blend (and with how much I love queso, that is really me saying something, but it also makes me picky about queso dips). We really enjoyed this!
Great flavor. We used the air fryer for the potatoes and cooked the bacon in the oven. Otherwise, followed the recipe. Will definitely order again.
Super good. We used a fry cutter instead to get crispy fries and served the guacamole with chips instead. The jalapeño was pretty tiny... could have used another one.
Huge potatoes. I only used two of the potatoes. Glad I did as there would not have been enough queso or jalapeños to go around. Plenty of bacon and cheese and pico.
I would prefer to cut the potatoes in half rather than wedges. The cheese and condiments were hard to keep on the potato wedges. I think having them in half would hold the toppings better.
This was really good but the time is wayyyyy off to cook the potatoes. You have 20-25 minutes at 450, it took about 55-60 minutes to cook them
This was easy to cook and had an awesome flavor. I would love to see this back on the menu again! It's a meal in itself!
