Queso & Bacon Loaded Potato Wedges

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.