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Loaded Mexican Potato Wedges

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Loaded Mexican Potato Wedges are crispy, seasoned potato wedges topped with cheese, beans, salsa, sour cream, and fresh garnishes for a bold, flavorful appetizer or main dish.

Ingredients

  • 4 large russet or Yukon gold potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • 1 cup black beans (cooked or canned, rinsed and drained)
  • 1/4 cup jalapeños (fresh or pickled, sliced)
  • 1/2 cup salsa or pico de gallo
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and scrub potatoes, then cut them into thick wedges.
  3. In a large bowl, toss the potato wedges with olive oil, paprika, cumin, chili powder, garlic powder, salt, and black pepper until evenly coated.
  4. Arrange the wedges in a single layer on the baking sheet.
  5. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from oven, sprinkle shredded cheese over the hot wedges, and return to the oven for 3–5 minutes until the cheese melts.
  7. Top with black beans, jalapeños, salsa, sour cream, cilantro, and green onions.
  8. Serve immediately while hot and crispy.

Notes

Add seasoned ground beef, or chicken for extra protein.Swap black beans for pinto or refried beans.Use sweet potatoes for a twist.Make it vegan with dairy-free cheese and plant-based sour cream.For reheating, bake wedges at 375°F (190°C) for best crispiness—avoid microwaving.

Nutrition

Find it online: https://cookibly.com/loaded-mexican-potato-wedges/