Potato wedge nachos recipe

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Nachos always make the ultimate moreish snack, and in this recipe we've switched tortilla chips for potato wedge nachos to make the ultimate filling snack

Serves2–4
SkillEasy
Preparation Time5 mins
Cooking Time25 mins
Total Time30 mins
By
published
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We all know and love the taste of a big bowl of nachos made with crunchy tortilla chips, topped with melted cheese, guacamole, salsa and sour cream. Well this recipe shakes things up a bit, with fluffy potato wedges instead. Serve this in the middle of the table as a picking starter for the family or share them between 2 as a main meal. If you’ve got time to make wedges from scratch then do, if not just use frozen chunky oven chips.

Ingredients

  • 750g frozen potato wedges
  • 200g cheddar cheese, grated
  • 100g guacamole
  • 100g salsa
  • 100g sour cream

WEIGHT CONVERTER

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Method

  1. Heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6 and bake the wedges on a large baking tray for 20-25mins until fluffy in the centre and golden outside.
  2. Tip the cooked wedges into a large oven proof dish. Top with the grated cheese and pop back into oven for a further 5mins for the cheese to melt, bubble and turn golden.
  3. Serve with a dollop of guacamole, salsa and sour cream or let everyone add their own onto a plate.
Top Tip for making Potato wedge nachos

For extra heat, try adding sliced jalapeno peppers just before serving. Or look out for Mexicana cheese, cheddar with added chilli for even more spice.

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