Crispy wedges with all the delicious toppings, like tomato, bell pepper, green onion, cheese and guacamole … sounds yummy, right? These loaded wedges are sure to disappear fast! Perfect for a relaxing weekend at home, or for that game day celebration.
Remember those crispy potato wedges I shared a while back?
Well, today I’m using those (less the Parmesan) to make an amped up wedge recipe!
These loaded wedges are seriously easy to whip up and SO unbelievably delicious.
They’re kinda like Mexican wedges or nacho wedges because of all the yummy flavours, like guacamole, cilantro and hot peppers. The idea here, though, is to use what you have on hand!
If you have potatoes, you can likely make these with whatever else you have in your fridge … and if you know me, you know I have to have cheesy potato wedges because I’m cheese obsessed!)
After your crispy potato wedges are all golden brown and delicious, you can start prepping everything else — after, of course, you enjoy a few wedges straight off the pan.
How to Make Loaded Wedges
Once you’ve prepared your wedges, place them in a cast-iron skillet (for a fun presentation) or leave on your sheet pan.
Then, it’s just a matter of piling on all those garnishes!
If you like, you can have layers of potato wedges, then toppings, followed by more wedges and toppings. There’s no going wrong here!
Can I Use Frozen Store-Bought Wedges Instead?
In a time crunch (or if you just simply want to), you can totally use store-bought wedges instead of homemade!
Ain’t no shame in the frozen wedge game; is that what the cool kids say nowadays, LOL?
Tip: Don’t have frozen wedges on hand? No worries! Make loaded fries! It’ll still have all the taste while using what you have on hand.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Yummy Garnish Options
The possibilities are endless here, my friends.
A handful of ingredients were used for these loaded wedges, but any of these toppings would be tasty. Mix things up to keep it interesting!
- Bell pepper
- Green onion or chives
- Red onion or pickled red onion
- Banana peppers
- Jalapeno peppers (fresh or pickled)
- Freshly sliced peppers
- Shredded cheese
- Guacamole or diced/cubed avocado
- Sour cream
- Crumbled feta or queso fresco
- Your favourite melted processed cheese (with some milk to thin out, if necessary) or homemade or store-bought queso
- Drizzle of your favourite hot sauce
- Squeeze of fresh lime
- Chili. So instead of chili fries, you’ll have chili wedges! Sounds good, right? Make your own three-bean chili recipe or try store-bought.
- Shredded pork, beef or chicken (if you don’t need these to be vegetarian). And, if you do need these to be vegetarian, throw on some cooked veggie ‘meat’ (like the stuff I used in these vegetarian sloppy joe sliders).
More Tips and Variations
There is no right or wrong here when it comes to toppings for these loaded wedges. Like more or less of an ingredient? Just adjust to taste!
Don’t want to use a cheese sauce (or simply don’t have on hand)? Once you place the cooked wedges in the pan, sprinkle over some shredded cheddar or mozzarella cheese and pop in the oven until it’s melted. Then, garnish with everything else.
Instead of the seasonings listed in the crispy potato wedge recipe (salt, pepper, garlic powder and cayenne), try my homemade taco seasoning on the wedges instead.
More Game Day Recipes
Hope you love these loaded potato wedges as much as we do!
Did you make these crispy wedges? That’s awesome! Love it if you leave a comment below.
Loaded Wedges (garnish to taste!)
- 2 pounds Yukon Gold, Red, Purple or Russet Potatoes
- 2 tablespoons avocado oil (plus a little more to grease sheet pan)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper powder
Loaded Wedge Toppings and Servings Suggestions
- ½ Roma tomato (inside membrane removed and tomato diced)
- ¼ cup bell pepper , small dice
- ¼ cup chopped green onion
- ¼ cup pickled jalapeno peppers , roughly chopped
- small handful cilantro (leaves only) , roughly chopped
- 1 cup melted processed cheese or queso (some over top and some to serve with (melt per package instructions))
- hot sauce (to taste)
- ½ cup guacamole (dollop over and serve with)
- ½ cup sour cream or Greek yogurt (to serve with)
- Lime wedges (to serve with)
- Preheat oven to 425 degrees Fahrenheit.
- Rub a little oil onto a large sheet pan or two smaller ones. Set aside.
- Scrub potatoes clean, removing any odd bits. Cut into wedges. Pat wedges dry of excess moisture with a clean tea towel or paper towel.Note: To cut potatoes into wedges, cut each potato in half. Then, each half in half, and then half again. Basically, you should end up with about 8 wedges per potato.Note: If you'd rather peel the potatoes, instead of leaving the skin on, you can.
- In a bowl, toss potato wedges with avocado oil, salt, black pepper, garlic, powder and cayenne pepper powder.
- Spread wedges out onto prepared sheet pan and bake about 30 to 40 minutes, turning halfway, with a spatula.
- Once baked, sprinkle with a little pinch of salt (if desired).
Loaded Wedge Assembly
- Transfer wedges to a 12-inch cast iron skillet or serving dish.
- Top wedges with tomato, bell pepper, onion, jalapeno peppers and cilantro.Tip: There are lots of garnish options listed in the body of post above. Use what you have on hand or enjoy best!
- Drizzle over some cheese sauce, hot sauce and dollops of guacamole (and serve remainder on the side with sour cream). Serves 2 large main courses or 4 side servings. Enjoy!
- There is no right or wrong here when it comes to toppings (garnishes). Like more or less of an ingredient? Just adjust to taste!
- Don’t want to use a cheese sauce (or simply don’t have on hand)? Once you place the cooked wedges in the pan, sprinkle over some shredded cheddar or mozzarella cheese and pop in the oven until it’s melted. Then, garnish with everything else.
- More tips and garnish options in the body of the post above.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.