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If you’re on the hunt for a dish that combines comfort food with a delightful kick, look no further than Loaded Hatch Chili Potato Wedges. This mouthwatering recipe transforms simple potato wedges into a flavor-packed experience that can serve as a hearty appetizer or a satisfying side dish. With their crispy exterior and soft, fluffy interior, these wedges are not only delicious but also incredibly versatile. Whether you're hosting a game day gathering, preparing a family dinner, or just craving something indulgent, these loaded potato wedges are sure to impress.

Loaded Hatch Chili Potato Wedges

Discover the ultimate comfort food with Loaded Hatch Chili Potato Wedges! These crispy, golden wedges are transformed into a flavor-packed delight with a blend of smoky Hatch chiles, ooey-gooey cheese, and zesty toppings. Perfect as an appetizer for gatherings or a satisfying side dish for family dinners, these wedges are versatile and incredibly easy to make. Each bite offers a delicious balance of textures and flavors, making them a guaranteed crowd-pleaser.
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Ingredients
  

4 large russet potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded sharp cheddar cheese

½ cup crumbled cotija cheese

1 can (4 oz) diced green Hatch chiles, drained

½ cup sour cream

¼ cup chopped fresh cilantro

2 green onions, sliced

Jalapeño slices, for garnish (optional)

Instructions
 

Prep the Potatoes: Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes well. Cut them into wedges, making sure they are evenly sized for uniform cooking.

    Season the Wedges: In a large mixing bowl, combine the potato wedges, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss them well until all the wedges are evenly coated with the oil and seasonings.

      Bake the Wedges: Spread the seasoned potato wedges on a baking sheet lined with parchment paper in a single layer. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.

        Prepare the Topping: While the wedges are baking, in a separate bowl, mix together the cheddar cheese, cotija cheese, and diced Hatch chiles until thoroughly combined.

          Add the Topping: Once the potato wedges are crispy and cooked through, remove them from the oven. Immediately sprinkle the cheese and chiles mixture over the hot potato wedges, allowing the cheese to melt slightly.

            Final Bake: Return the loaded wedges to the oven for an additional 5-7 minutes, or until the cheese is bubbly and slightly golden.

              Serve: Remove the potato wedges from the oven and drizzle with sour cream. Top with chopped cilantro, sliced green onions, and jalapeño slices if desired.

                Enjoy: Serve the Loaded Hatch Chili Potato Wedges hot as a delicious appetizer or a side dish!

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