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Nacho Inspired Topped Wedges

Credit: Photo by Elisa of ELFoodieLife

Potato wedges coated in a Mexican spice mix, baked until crisp, then topped with cheese, avocado, sour cream and a tomato salsa.

Serves 4 as a side or two as a deliciously big starter!

Super easy!


3 large potatoes

Mexican Seasoning

40g Cheddar Cheese

6 Cherry Tomatoes

1/2 Lime (juice)

1 Avocado

4tbs Sour Cream

2 Spring Onions

Bunch of Coriander


– Start by preheating the oven to 180c. Grab your skillet or baking tray and add a layer of oil. I used olive oil. Place the skillet/baking tray into the oven to heat.

– Peel the potatoes and slice into wedges. Place into a pan of water, bring to the boil and parboil for 8 minutes or until before they begin to break.

– Drain the potatoes and allow to cool.

– Coat the potatoes in the seasoning and add to the hot tray from the oven. Bake for 30 minutes.

– Remove the wedges and turn, then cook for a further 10 minutes.

– Grate the cheddar and then add to the wedges, place back in the oven for 5 minutes.

– Dice the tomatoes and place into a bowl, then squeeze on the lime juice.

– Peel and dice the avocado and slice the spring onions.

– Remove the wedges then top with the deliciousness.

– Sprinkle with sliced spring onions and chopped coriander.

Now enjoy!


This recipe is from Elisa of My foodie days

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