Description
Loaded Mexican potato wedges are crispy baked potatoes topped with seasoned beef, melted cheese, salsa, guacamole, and more. A perfect appetizer, party snack, or fun dinner that combines the comfort of potatoes with bold Mexican-inspired flavors.
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)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss potato wedges with 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.
- Meanwhile, cook ground beef in a skillet with taco seasoning until browned and fully cooked.
- Transfer baked wedges to an oven-safe dish. Sprinkle with cheese and cooked beef, then bake for 5 minutes until the cheese melts.
- Top with salsa, sour cream, guacamole, cilantro, and jalapeños.
- Serve hot and enjoy!
Notes
Soak cut potatoes in cold water for 30 minutes before baking for extra crispiness.Air fry at 400°F for 18–20 minutes as a faster option.Use sweet potatoes for a different flavor twist.Swap meat for black beans or corn for a vegetarian version.Best enjoyed fresh, but can be reheated in the oven to restore crispness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
