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Mexican loaded wedges with bacon, avocado & sour cream recipe

Mexican loaded wedges with bacon, avocado & sour cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1-2 Oven trays
  • Baking paper
  • 1 Frypan
  • 1 Large bowl
  • 1 Small bowl

Ingredients

Wedges

  • 800 g potatoes or 800g frozen wedges
  • 1 tbsp Mexican seasoning
  • 1 tbsp olive oil

Toppings

  • 3 tomatoes
  • 300 g bacon
  • 1 tbsp olive oil
  • 1 cup frozen corn
  • 1 cup baby spinach

Avocado

  • 1 avocado
  • 2 tsp apple cider vinegar
  • ½ tsp red chilli flakes optional

To serve

  • ½ cup sour cream
  • 3 tbsp sweet chilli sauce

Instructions

Before you start

  • Preheat oven to 220 °C or 200 °C fan bake. Line an oven tray with baking paper.

Cook wedges

  • Slice the unpeeled 800 g potatoes into wedges. Toss on the prepared oven tray with 1 tbsp Mexican seasoning and 1 tbsp olive oil. Season with salt and pepper. Bake for 25-30 minutes, until golden and tender.
    Tip: Swap trays halfway through to ensure even cooking.

Make toppings

  • Meanwhile, dice 3 tomatoes and 300 g bacon. Heat 1 tbsp olive oil in a frypan on high. Cook bacon for 5-6 minutes, until crispy and browned. Then drain 1 cup frozen corn and add to the pan. Cook for a further 2-3 minutes, until tender. Transfer to a large bowl with the tomato and 1 cup baby spinach and toss to combine.

Prep avocado

  • Peel and dice 1 avocado and mash in a small bowl. Mix with 2 tsp apple cider vinegar and ½ tsp red chilli flakes (if using). Season to taste with salt and pepper.

To serve

  • Divide wedges between plates and top with veggies and bacon. Spoon over the avocado mash and sour cream and drizzle over the sweet chilli sauce.

Nutrition

Calories: 826kcal | Carbohydrates: 74g | Protein: 36g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1434mg | Potassium: 2026mg | Fiber: 12g | Sugar: 16g | Calcium: 98mg | Iron: 4mg