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Achieving the perfect ooey-gooey consistency with cheese is crucial for Loaded Hatch Chili Potato Wedges. Once your potato wedges are golden brown and crispy, it's time to add the cheese. For optimal melting, sprinkle a generous layer of shredded cheese over the hot wedges just before you take them out of the oven. This allows the heat from the potatoes to melt the cheese evenly.

Loaded Hatch Chili Potato Wedges

Indulge in the delightful taste of Loaded Hatch Chili Potato Wedges with this simple and flavorful recipe. Enjoy crispy russet potato wedges topped with gooey cheese, zesty Hatch green chilies, fresh cilantro, and creamy avocado. Perfect as an appetizer, side dish, or main course, these wedges are versatile and perfect for any occasion. Impress your friends and family with this comforting dish that transforms simple ingredients into a delicious culinary experience.
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Ingredients
  

4 large russet potatoes, washed and cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to spice preference)

Salt and freshly cracked black pepper, to taste

1 cup shredded sharp cheddar cheese

1 cup cooked Hatch green chilies, diced

½ cup sour cream

¼ cup fresh cilantro, chopped

3 green onions, thinly sliced

1 ripe avocado, diced

Extra Hatch green chilies for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the ideal baking temperature.

    Prepare the Potato Wedges: In a large mixing bowl, combine the freshly cut potato wedges with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Use your hands or a spatula to toss the wedges thoroughly until they are evenly coated with the oil and spices.

      Bake the Wedges: Take a baking sheet and line it with parchment paper for easy cleanup. Spread the potato wedges in a single layer on the sheet, ensuring they are not overcrowded. Bake in the preheated oven for about 30-35 minutes, turning the wedges halfway through the cook time to ensure they become golden brown and crispy on all sides.

        Add the Cheese: After the baking time, remove the potato wedges from the oven. Evenly sprinkle the shredded sharp cheddar cheese over the hot potato wedges. Return the baking sheet to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

          Garnish: Once the cheese has melted, take the wedges out of the oven and top them generously with the diced cooked Hatch green chilies and diced avocado. Drizzle the sour cream over the top, and finish with chopped cilantro and sliced green onions for a pop of freshness.

            Serve and Enjoy: If desired, give the loaded wedges a gentle toss to mix the toppings slightly. Serve the potato wedges hot, garnished with extra Hatch green chilies on the side for those who appreciate an extra kick of heat!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4