I love entertaining when friends and family come over but often find myself in a too-familiar predicament: what to serve? You want it to be fun and festive (since it’s a party and all), quick and easy (so you can have fun too!), and tasty (because you rock in the kitchen and people should know it!).
With inspiration from one of my favorite Eat Well Salads, I have a recipe that fits the bill! These Loaded Baked Potato Wedges are a more nutritious twist on classic nachos, using potassium rich potato wedges as the base in place of chips, cutting down on fat and sodium. These slightly spicy potato wedges are the perfect crunchy base for the flavorful, veggie-packed Lime Black Bean Fiesta Salad and gooey cheese. This dish can easily be the favorite appetizer at your party or can serve as a quick dinner on a weeknight, how you use it is up to you! To get started, give your potatoes a good rinse and scrub to remove any dirt using a clean dish towel and warm, running water. Next, slice the potato into 1/2 inch wedges. To do this, slice the potato in half, then slice the halves in half, and repeat until you have about eight wedges. If you want shorter wedges, cut your final wedges in half (see below).
Next, place the potato wedges in a large mixing bowl. Add canola oil, spices, and garlic; stir until well combined. Transfer the potatoes to a large foil-lined baking sheet and spread into a single layer.
Bake for 30 to 35 minutes, stirring several times, until crisp and golden brown
Once your spuds are roasted to perfection, spoon the Lime Black Bean Fiesta Salad on top and sprinkle with cheese. Place the baking sheet back in the oven for another five minutes, until the cheese is melted.
Plate your Loaded Baked Potato Wedges and enjoy! Ingredients:
- 1 lb. Russet Potatoes
- 1/2 lb. Lime Black Bean Fiesta Salad (from our deli)
- 1 ½ Tbsp. Canola Oil
- 1 tsp. Cumin
- 1/2 tsp. Cayenne Pepper
- 1 garlic clove, minced
- 3/4 cup shredded cheddar cheese
- Desired Toppings such as guacamole or Nonfat Plain Greek Yogurt (in place of sour cream)
Directions: 1. Preheat oven to 425°F. Scrub potatoes and cut into 1/2-inch thick wedges. 2. Place potatoes into a medium size bowl with the canola oil, garlic, cayenne pepper, and cumin. Stir well to coat potatoes with oil and seasonings. 3. Transfer to a large baking sheet, lined with foil. Spread potatoes into a single layer. Bake for 30 to 35 minutes, stirring several times, until crisp and golden brown. 4. Top with Lime Black Bean Fiesta Salad and shredded cheese. 5. Bake for 5 minutes more to melt cheese. 6. Serve with desired toppings.
Jenny Dahl is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.