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Loaded Mexican Potato Wedges with Cheese and Peppers

Loaded Mexican Potato Wedges with Cheese and Peppers

Loaded Mexican Potato Wedges are the perfect crowd-pleaser for your next game day gathering or casual hangout. Crispy, golden-brown potato wedges are topped with vibrant bell peppers, melted cheese, and a zesty drizzle that packs a flavorful punch. Easy to make and even easier to devour, these loaded wedges are sure to become a favorite at any occasion.

Why You’ll Love This Recipe

These Loaded Mexican Potato Wedges are not only delicious but also quick to prepare. They combine the heartiness of potatoes with the bold flavors of Mexican cuisine, making them a satisfying snack or side dish.

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  • Crispy and satisfying: Perfectly baked potato wedges give you that crunch you crave.
  • Flavor explosion: A medley of spices and toppings creates a fiesta for your taste buds.
  • Customizable: Easily adjust toppings to suit your preferences or dietary needs.
  • Perfect for sharing: Ideal for parties, game days, or cozy nights in.

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 ½ cups shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

How to Make Loaded Mexican Potato Wedges

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and scrub the russet potatoes thoroughly. Cut them into wedges (about 8 wedges per potato) and place them in a large bowl.
  3. Add olive oil, paprika, cumin, garlic powder, salt, and black pepper to the bowl. Toss the wedges until they are evenly coated with the oil and spices.
  4. Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden brown and crispy.
  5. During the last 5 minutes of baking, sprinkle the diced red and green bell peppers over the wedges, then top with shredded cheddar cheese. Return to the oven until the cheese is melted and bubbly.
  6. Remove the baking sheet from the oven and let the wedges cool slightly. Drizzle sour cream over the top, sprinkle with fresh cilantro, and serve with lime wedges on the side.

Tips for the Best Results

  • For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning and baking. This helps remove excess starch.
  • Make sure not to overcrowd the baking sheet; give the wedges enough space to crisp up properly.
  • Feel free to use other cheese varieties, such as Monterey Jack or pepper jack, for added flavor.

Easy Variations

  • Add cooked ground beef or shredded chicken for a heartier version.
  • Swap the sour cream for guacamole for a creamier finish.
  • Experiment with different vegetables like jalapeños or corn for added texture and flavor.

What to Serve With It

  • Spicy salsa or pico de gallo for dipping.
  • A refreshing salad to balance the richness of the wedges.
  • Grilled chicken or steak for a complete meal.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato wedges on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.

Recipe Card

Loaded Mexican Potato Wedges with Cheese and Peppers
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Ingredients:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 ½ cups shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and scrub the russet potatoes thoroughly. Cut them into wedges (about 8 wedges per potato) and place them in a large bowl.
  3. Add olive oil, paprika, cumin, garlic powder, salt, and black pepper to the bowl. Toss the wedges until they are evenly coated with the oil and spices.
  4. Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden brown and crispy.
  5. During the last 5 minutes of baking, sprinkle the diced red and green bell peppers over the wedges, then top with shredded cheddar cheese. Return to the oven until the cheese is melted and bubbly.
  6. Remove the baking sheet from the oven and let the wedges cool slightly. Drizzle sour cream over the top, sprinkle with fresh cilantro, and serve with lime wedges on the side.

Notes: Feel free to customize the toppings to your liking!

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