Nacho-Rific Loaded Potato Wedges
with Guacamole, Pickled Onion & Lime Sour Cream
- Milk
If you thought nachos couldn’t get any more customizable, think again. This week, our chefs have swapped out the typical tortilla chips for… drumroll please… CRISPY POTATO WEDGES (yes, you read that right!). In the last few minutes of roasting, the oven fries are topped with saucy, spiced black beans and plenty of melty cheese, then loaded up with toppings: guacamole, lime crema, pickled onion, hot sauce, and chopped tomato and cilantro. We can’t decide if we have more fun assembling this dish, or eating it!
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
16 ounce
Potatoes
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
8 tablespoon
Guacamole
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until browned and crispy, 20-25 minutes.
• While potatoes roast, drain and rinse beans. • In a medium pot, stir together beans, Southwest Spice, Tex-Mex paste, and 1⁄3 cup water (½ cup for 4 servings). Bring to a simmer over medium-high heat; cook until liquid has mostly evaporated and beans are saucy, 8-10 minutes. Season with salt and pepper. • Reduce heat to low and cover to keep warm.
• Meanwhile, halve and peel onion; thinly slice one half. Mince a few slices until you have 2 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 4 TBSP.) Quarter lime. Dice tomato. Roughly chop cilantro. • In a small bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), a splash of water, and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. Let stand until ready to serve.
• In a second small bowl, combine guacamole, minced onion, and half the cilantro. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper.
• Once potatoes are done, remove baking sheet from oven; carefully arrange into two piles on sheet. (For 4 servings, arrange into two piles on each sheet.) • Evenly top each pile with beans and Mexican cheese. • Return to oven until cheese melts, 2-3 minutes more.
• Divide loaded potato wedges between plates; dollop with guacamole and lime sour cream. Top with tomato, remaining cilantro, and as much pickled onion (draining first) as you like. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of textures and flavors, with some finding the beans too spicy or smoky 🌶️.
- Ease of prep: Generally easy to make, though some found it time-consuming with multiple steps and toppings to prepare.
- Suggestions: Consider adding meat like chicken or ground beef for extra protein; crisp potatoes longer for better texture.
- Portions: Some felt it was very filling, while others found the serving size too small for a full meal.
- Texture: A few noted the potatoes got soggy under toppings; consider serving components separately or using crispier potatoes.
Reviews from our home cooks
Insanely good. The nachos serving style was fun and easy to divide up and let people customize their own plates. There were so many layers of flavor, as my dad said, "it felt like a symphony going off in my mouth."
This was better than the other potato nachos we had! We loved the beans! It was almost like chili cheese fries! Loved it! I also mixed the guacamole into my sour cream and it was divine!!! We can't wait to see this on the menu again!!!!! Love this!!!!
This is crazy good. But not necessary to fuss with two potato "bowls". I made one giant "nacho" and cut in pieces. Also, if you can't eat (or don't like) raw onion, saute the slices until very soft and layer on top of beans before the cheese.
Super yummy! It gave me the idea to make nacho-rific mac and cheese too. The black beans were so delicious with the southwest flavor! I was pleased
My husband commented he thought he wasn't going to like this dish, but he was pleasantly surprised. How can you go wrong with potato wedges and nacho ingredients together.
This was my FAVORITE meal we've tried! So delicious. I already know I'll be using this method to make potato wedges a lot!
Super easy and tasty. Honestly though, we are very tired of every good meal having potatoes. Maybe a potato alternative on some of these would be nice. I would appreciate meals with more veggies as a side as opposed to more baked potato wedges.
This was fantastic. I think the best meal I've eaten in a long time. It was like a mix between chili cheese fries and nachos that didn't sound appealing after further review of the ingredients but IT WORKS. The only thing is, I was luckily dining alone tonight but if I had my boyfriend home tonight, he would've still been hungry. It wasn't a lot of food.
I love this more than I thought I would've. The potatoes were great! And I love the sour cream so much, lime mixed in is amazing as well as the spices. I want to use that every time I have sour cream now.
This was amazing - very fun to eat, very delicious. I'd call this a "takeout favorite" because it was even better than the Taco Bell version of nacho fries. Would love to see this on the menu again.
