Loaded Nacho Potato Wedges

Name: Loaded Nacho Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup diced tomatoes; 1/4 cup sliced jalapeños; 1/2 cup sour cream; 1/2 cup guacamole; Fresh cilantro for garnish

Highlighted under: Simple Speedy Plates

I absolutely love indulging in Loaded Nacho Potato Wedges! When I first tried them, the combination of crispy potatoes piled high with melted cheese, tangy jalapeños, fresh guacamole, and zesty sour cream blew my mind. It's the ultimate snack for movie nights or casual gatherings. The best part is that they are ridiculously easy to make at home, and it allows everyone to customize their toppings to their liking. Trust me, once you start making these, you won't want to stop!

Created by

Ella

Last updated on 2026-01-22T14:38:29.723Z

When I was first experimenting with kitchen snacks, I stumbled upon the combination of nachos and potato wedges. I thought, why not merge the two? After a few trial runs, I perfected this dish, and now Loaded Nacho Potato Wedges are our go-to appetizer for gatherings. The crispy texture of the wedges combined with the cheesy, spicy toppings creates an irresistible treat.

What I found really makes a difference is to pre-soak the potato wedges in cold water before baking. It helps in achieving that perfectly crispy exterior. Add your favorite toppings, and you will have a crowd-pleaser right at home!

Why You Will Love This Recipe
Crispy potato wedges topped with melty cheese and bold flavors
Perfect for sharing at parties or enjoying solo
Easy to make and completely customizable

Getting the Perfect Crunch

The key to achieving the ultimate crunch on your potato wedges is the initial soaking process. Soaking the cut wedges in cold water for at least 30 minutes helps to remove excess starch, which can lead to sogginess. After soaking, ensure you thoroughly dry the wedges with paper towels. This step is crucial, as moisture can hinder the crisping process during baking and leave you with less-than-perfect results.

When tossing the wedges in olive oil and seasonings, ensure every wedge is well-coated for maximum flavor and crunch. I like to use a large bowl for this, allowing plenty of space to mix without breaking the wedges. Don't be shy with the oil; it helps in achieving that golden, crispy exterior. If you're aiming for a lighter version, you can opt for an olive oil spray, but the texture will slightly differ.

Cheese and Topping Tips

For the best melting effect and flavor, using freshly shredded cheddar cheese is recommended over pre-shredded options. Pre-shredded cheese often contains anti-caking agents that can hinder melting. Aim for a generous layer of cheese—about a cup—to create that ooey-gooey texture that complements the crispy wedges. If cheddar isn't your favorite, feel free to substitute with Monterey Jack or a spicy Pepper Jack for an extra kick.

When adding toppings, timing is essential. I usually place the wedges back in the oven for just 5-7 minutes after adding the cheese, keeping an eye on them to ensure the cheese is perfectly melted and bubbly. This brief, high-heat exposure allows the flavors to meld without overcooking the potatoes, preserving their crispy texture. If you’re feeling creative, consider adding cooked bacon bits or olives for additional flavor profiles.

Ingredients

For the Potato Wedges

4 large russet potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

For the Toppings

1 cup shredded cheddar cheese
1/2 cup diced tomatoes
1/4 cup sliced jalapeños
1/2 cup sour cream
1/2 cup guacamole
Fresh cilantro for garnish

Instructions

Prep the Potatoes

Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly, then cut them into wedges. Place the wedges in a bowl of cold water for about 30 minutes.

Season the Wedges

Drain the water and pat the wedges dry. In a large bowl, toss the wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Bake the Wedges

Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for about 30 minutes, flipping halfway, until crispy and golden.

Add the Toppings

Once the potato wedges are cooked, remove them from the oven and sprinkle the shredded cheddar cheese over the top. Add diced tomatoes and jalapeños. Return to the oven for an additional 5-7 minutes, until the cheese is melted.

Serve and Enjoy

Remove the nacho potato wedges from the oven and serve hot, topped with sour cream, guacamole, and fresh cilantro.

Pro Tips

For extra flavor, consider adding cooked ground beef or black beans as additional toppings. Also, try different cheese blends for a unique twist!

Storage and Reheating

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to three days. To maintain the crispiness when reheating, I recommend using an oven or an air fryer at 350°F (175°C) for about 10-15 minutes. This method will revive that delightful crunch while warming them through. Avoid the microwave, as it tends to make the wedges soggy.

For meal prepping, consider baking a larger batch of the potato wedges and freezing them. Once cooled, lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag. You can then bake from frozen, adding a few extra minutes to the cooking time, making for a quick snack whenever you want.

Serving Suggestions

These Loaded Nacho Potato Wedges are incredibly versatile! For a Tex-Mex twist, consider serving them with a side of salsa or spicy cheese sauce. Alternatively, they can be served as a base for a loaded potato salad—just mix in sour cream and diced green onions for a fresh take. Pair them with a refreshing beverage like a cold lager or a zesty margarita for the perfect snack experience.

Feel free to customize your toppings based on dietary preferences. If you're looking to make it vegetarian, switch out sour cream for a plant-based alternative. You can also use quinoa or black beans as a protein-rich topping option, adding nutritional value while maintaining a hearty, satisfying dish.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! Pepper jack or mozzarella can give it a different flavor profile.

→ How do I make the wedges extra crispy?

Soaking the wedges in cold water and drying them thoroughly before oiling helps achieve that perfect crispiness.

→ Can I prepare the wedges in advance?

Yes! You can prepare them, season, and store them in the refrigerator for a few hours before baking.

→ What should I serve these with?

These loaded nacho potato wedges are perfect on their own, but you can pair them with salsa or extra guacamole for dipping.