Loaded Nacho Potato Wedges
Whether it's game day or date night, these nachos are sure to delight (and let's be honest, so are rhymes like this one 😆). Seasoned potato wedges are baked until golden brown and topped with vegan nacho cheese, walnut (or sunflower) taco crumbles, cherry tomato pico de gallo, avocado, scallions, jalapeños, and vegan sour cream.
Taco Seasoned Potato Wedges
- 6 large russet potatoes, scrubbed and patted dry
- 2 to 3 tablespoons heat-friendly oil (e.g., expeller pressed grapeseed oil, avocado oil, etc.)
- 2 1/2 tablespoons taco seasoning (homemade or store-bought)
Cherry Tomato Pico de Gallo
- 1 pint cherry tomatoes, diced
- 1/4 small white or red onion, finely diced
- 1/4 cup chopped fresh cilantro or to taste
- Sea salt, to taste
Walnut Taco Crumbles
- 3/4 cup raw shelled walnuts*
- 1 teaspoon apple cider vinegar
- 1 tablespoon taco seasoning (homemade or store-bought)
- 1/4 teaspoon sea salt or to taste
- 1 recipe Cashew Cheddar Cheese**
- 1 just-ripe avocado, pitted, peeled, and thinly sliced
- 4 scallions, trimmed and thinly sliced
- 1/4 cup pickled jalapeño or to taste
- Vegan sour cream (optional)
For the Taco Seasoned Potato Wedges
Preheat the oven to 400Line two large baking sheets with parchment paper.
Slice the potatoes lengthwise into 3/4-inch-thick wedges. Divide the wedges evenly between the two parchment-lined pans, drizzle with the oil, sprinkle with the taco seasoning, and toss to coat.
Spread the wedges out evenly over the pan, leave a bit of breathing room between each wedge.
Bake the wedges for 40 to 45 minutes, flipping at the halfway mark, or until tender and richly golden.
Meanwhile, get to work preparing the toppings.
For the Cherry Tomato Pico de Gallo
In a small bowl, stir together the tomatoes, onion, and cilantro. Season with sea salt.
Refrigerate until ready to assemble.
For the Walnut Taco Crumbles
Add the walnuts, vinegar, and taco seasoning to a small food processor. Pulse several times and then process for 30 seconds or until the texture resembles fine crumble.
Heat a large nonstick skillet over medium-high heat. Transfer the crumbles to the pan and toast for 3 to 4 minutes, or until golden and fragrant, stirring frequently.
Turn off heat and let cool until ready to assemble.
Begin to prepare the Cashew Cheddar Cheese when the wedges have just 5 minutes of bake time remaining. (It only takes about 5 minutes and you want the cheese to be fresh for serving.)
On a large serving platter, spread out a layer of seasoned potato wedges. Top with the cheese, taco crumbles, and pico de gallo. Repeat one to two more times. Garnish the top layer with the avocado, jalapeños, scallions, and a generous drizzle of sour cream (if using).
*No nuts? No problem. To keep this dish nut-free, us sunflower seeds instead of walnuts in the taco crumbles and use shelled hemp seeds instead of cashews in the cheddar cheese.
**For a little something extra, I stir one 4-ounce can hatch green chilis into the finished cheese.