Potato Wedge Nachos
Try out this spin on a classic game-day favorite: Potato Wedge Nachos! These crispy wedges are layered with gooey cheese, savory toppings, and zesty flavors. Get ready to score big with this winning combination of comfort and taste at your next gathering!
Servings: 4
Calories: 511kcal
Equipment
- 1 baking sheet
- 1 large stock pot
Ingredients
- 6 potatoes large Russetts
- 1 avocado ripe
- ½ lime juiced
- 1 cup cheddar-jack cheese shredded, or cheese of your choice
- ½ cup salsa
- 1 tsp. paprika smoked
- salt to taste
- pepper to taste
- ½ cup sour cream
- cilantro fresh, washed, small handful
Instructions
- Boil the new potatoes whole, with the skin on for 10 minutes. Strain and cut into quarters. Lay onto a baking sheet lined with parchment paper, drizzle with olive oil and season with salt, pepper and smoked paprika. Bake at 356°F (180°C) for 25 minutes until golden brown.
- Make the guacamole. Cut the avocado in half long ways around the pit, and pull it apart so you have two halves, one with the pit in. To remove the pit put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh into a bowl and mash it with a fork. Add the juice of half a lime, season with salt and pepper and mix together. Add some freshly chopped cilantro to taste.
- Once the potato wedges are baked, pile them in the centre of the baking tray, and top with the shredded cheese – as much or little as you like! Pop under the grill for a few minutes until the cheese is melted.
- Top the wedges with the guacamole, some salsa and the sour cream. Season to taste and serve immediately!
Nutrition
Calories: 511kcal | Carbohydrates: 65g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 430mg | Potassium: 1741mg | Fiber: 11g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 73mg | Calcium: 285mg | Iron: 3mg