Loaded Nacho Potato Wedges

Name: Loaded Nacho Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup jalapeños, sliced; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels; 1/4 cup chopped fresh cilantro; 1/2 cup guacamole; 1/2 cup sour cream

Highlighted under: Easy Dinner Recipes

I love making Loaded Nacho Potato Wedges because they’re a fun twist on classic nachos! Each bite is a delightful combination of crispy potato and bold toppings that makes them perfect for parties or movie nights. They’re easy to prepare and offer a satisfying crunch, paired with all your favorite nacho flavors like cheese, guacamole, and jalapeños. Plus, they can be customized to suit everyone's taste, making them a crowd-pleaser every time!

Created by

Anna

Last updated on 2026-01-22T12:58:30.594Z

When I first made Loaded Nacho Potato Wedges, I was amazed at how simple yet delicious they turned out! I started by roasting the potato wedges until they were perfectly crispy, which adds a satisfying crunch that makes the dish unforgettable. I then layered on the toppings, but the secret is to cheese it up just right—too little and it’s dry, too much and it overwhelms the potatoes.

Over the years, I've experimented with various toppings, from fresh cilantro to spicy salsa. One of my favorite combinations is adding a drizzle of sour cream to balance the heat from the jalapeños. Every bite bursts with flavor, and I love how everyone can customize their own plate. It’s a guaranteed hit at any gathering!

Why You'll Love This Recipe
Crispy potato base that holds up to all the toppings
Customizable with your favorite nacho toppings
Perfect for sharing or enjoying solo

Getting the Perfect Crisp

Achieving perfectly crispy potato wedges is all about moisture control. After washing and cutting, it's essential to pat the wedges dry thoroughly. This removes excess moisture, which can prevent them from getting crispy in the oven. If you're short on time, you could also soak the cut wedges in cold water for 30 minutes to 1 hour, then dry them before seasoning. This step helps to release starch, contributing to a crunchier exterior.

When tossing the wedges with olive oil and seasonings, ensure that each piece is coated evenly. Use your hands or a spatula for the best results. The goal is to create an oil barrier that helps crisp the surface while allowing the interior to remain fluffy. Note that the temperature settings during roasting can significantly impact texture—oven temperatures below 425°F may yield softer wedges.

Customizing Flavors

This recipe is a fantastic blank canvas for a variety of flavors. Aiming for a southwestern theme? Consider adding diced bell peppers or a sprinkle of chili powder for added heat. You can also experiment with different types of cheese—Monterey Jack or pepper jack can provide a spicier kick that's absolutely delicious. If you're looking for a vegan version, try nutritional yeast for a cheesy flavor without the dairy.

Utilizing fresh toppings not only enhances the visual appeal but also adds freshness that balances the richness of the cheese. For more texture, consider adding chopped tomatoes or green onions before serving. If you have a preference for milder flavors, substitute jalapeños with sweet bell peppers or omit them altogether.

Ingredients

Gather these ingredients for your Loaded Nacho Potato Wedges:

Ingredients

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup jalapeños, sliced
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup chopped fresh cilantro
1/2 cup guacamole
1/2 cup sour cream

Make sure to adjust the toppings to suit your taste!

Instructions

Follow these steps to create your Loaded Nacho Potato Wedges:

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then cut them into wedges. Place them in a large bowl.

Season the Wedges

Drizzle the olive oil over the potato wedges and sprinkle them with paprika, garlic powder, salt, and pepper. Toss to coat evenly.

Roast the Wedges

Spread the potato wedges in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.

Add the Toppings

Once the potatoes are roasted, remove them from the oven and sprinkle the shredded cheddar cheese over the top. Add jalapeños, black beans, and corn. Return to the oven for an additional 5 minutes, or until the cheese is bubbly.

Garnish and Serve

Remove from the oven and garnish with fresh cilantro, guacamole, and sour cream. Serve warm and enjoy!

Feel free to get creative with your toppings!

Pro Tips

For extra crunch, consider double-baking the potato wedges. Simply roast them once, let them cool slightly, and then bake them again for additional crispiness before adding the toppings.

Make-Ahead Tips

You can prep the potato wedges in advance for a quicker assembly when you're ready to cook. Once you've cut and seasoned them, spread them out on a baking sheet, cover, and refrigerate for up to 24 hours. When you're ready to bake, just pop them straight into the oven without needing to come to room temperature, although cooking times may vary slightly.

If you have leftover roasted wedges, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven at 375°F (190°C) for about 10-15 minutes to restore their crispness, avoiding the microwave that can make them soggy.

Serving Suggestions

Loaded Nacho Potato Wedges pair beautifully with a variety of beverages. For a fun evening, serve them alongside nacho-flavored cocktails or your favorite frosty beer. For a non-alcoholic option, consider fizzy drinks or an upgraded agua fresca with lime and cucumber for refreshing contrast.

To elevate your presentation, serve the wedges on a large platter and allow guests to build their own. Offer a selection of toppings like diced tomatoes, onions, or even spicy tofu as add-ons. This interactive approach not only makes it a fun experience but also caters to dietary preferences, ensuring everyone can enjoy their personalized version.

Questions About Recipes

→ Can I use a different type of potato?

Absolutely! Yukon gold or sweet potatoes can also work beautifully as a base for loaded nacho wedges.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I make these nacho wedges vegan?

Yes! Replace the cheese with a vegan cheese alternative and skip the sour cream or use a plant-based version.

→ What can I substitute for guacamole?

If you're out of guacamole, try using salsa or a fresh avocado slice. Both add great flavor!