Name: Loaded Mexican Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large russet potatoes, cut into wedges; 3 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; Salt and black pepper, to taste; 1/2 lb ground beef or ground turkey (optional); 2 tablespoons taco seasoning; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/2 cup salsa or pico de gallo; 1/2 cup sour cream; 1/2 cup guacamole or sliced avocado; 2 tablespoons fresh cilantro, chopped; 1 jalapeño, sliced (optional)

Why You’ll Love This Recipe

These potato wedges are everything you love about nachos—crispy, cheesy, and loaded with toppings—just with a potato twist. They’re customizable, easy to make, and perfect for sharing. Whether served as a main dish or a game-day snack, they’ll be a crowd-pleaser every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Russet potatoes, cut into wedges
Olive oil
Chili powder
Garlic powder
Smoked paprika
Cumin
Salt and black pepper
Ground beef or ground turkey (optional, for topping)
Taco seasoning
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salsa or pico de gallo
Sour cream
Guacamole or sliced avocado
Fresh cilantro, chopped
Jalapeños, sliced (optional)

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss potato wedges in olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper.
Spread evenly on the baking sheet and bake for 35–40 minutes, flipping halfway, until golden and crispy.
While potatoes bake, cook ground beef in a skillet with taco seasoning until browned and fully cooked.
Once wedges are done, transfer to an oven-safe dish. Sprinkle with cheese and cooked beef, then return to the oven for 5 minutes until the cheese melts.
Top with salsa, sour cream, guacamole, cilantro, and jalapeños.
Serve hot and enjoy!

Servings and timing

Serves 4–6 people.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Vegetarian: Skip the meat and add black beans or corn.
Spicy: Add hot sauce or extra jalapeños for heat.
Loaded BBQ Version: Swap taco toppings for BBQ sauce, pulled chicken, and coleslaw.
Cheesy Overload: Mix different cheeses like queso fresco, cheddar, and pepper jack.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F for 10–15 minutes to crisp them back up.
Avoid microwaving, as the potatoes may turn soggy.

FAQs

Can I make the wedges ahead of time?

Yes, bake the wedges ahead and reheat them in the oven before adding toppings.

Do I need to peel the potatoes?

No, leaving the skin on adds crispiness and extra nutrients.

Can I use sweet potatoes instead?

Yes, sweet potatoes work well for a slightly sweeter flavor.

What’s the best way to make the wedges extra crispy?

Soak the cut potatoes in cold water for 30 minutes, then pat them dry before baking.

Can I air fry the wedges?

Yes, cook at 400°F for 18–20 minutes, shaking the basket halfway through.

Can I use store-bought taco seasoning?

Yes, or make your own with chili powder, cumin, paprika, garlic powder, and oregano.

What cheese melts best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully.

Can I serve this as a meal?

Yes, with the meat and toppings, it’s hearty enough to be a main dish.

Can I make it dairy-free?

Yes, use dairy-free cheese and swap sour cream for a plant-based alternative.

Can I freeze the potato wedges?

Yes, freeze the baked wedges before adding toppings. Reheat in the oven until crispy, then load with toppings.

Conclusion

Loaded Mexican potato wedges are crispy, cheesy, and bursting with bold flavors, making them the ultimate comfort food with a twist. Perfect for sharing or enjoying as a hearty meal, they’re easy to customize with your favorite toppings and sure to satisfy every craving