Sundial Garden Potatoes
Submitted by cindy
Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minNachos are great, but have you tried loading up crispy potato wedges instead?
Baked potato wedges get arranged on a big round platter and smothered with a warm, spiced mixture of refried beans, salsa, diced green chilies, red onion, cumin, and cilantro. Then you pile on the color: red, green, and yellow bell peppers, corn kernels, and sliced scallions.
It’s half appetizer, half side dish, and entirely addictive. Set this out on game day or at a cookout and watch people hover around the platter until it’s scraped clean.
Kitchen Tips
- Bake your potato wedges until truly crispy so they hold up under the bean topping without going soggy.
- Warm the bean mixture thoroughly before pouring it over the potatoes. Cold refried beans are nobody’s friend.
- Add sliced jalapenos on top for heat, or leave them off if you’re feeding a crowd with mixed spice tolerance.
Ingredients
Directions
Bake potatoes according to package directions.
Meanwhile, in large saucepan, combine next 8 ingredients; heat through.
Arrange potato wedges on large round platter.
Pour bean mixture over potatoes covering potatoes just up to ½-inch from the rim of the platter.
Garnish with remaining ingredients; top with sliced jalapenos if desired.
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