Loaded Potato Wedges
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 1
- Course: Main Dish
Spice up your chili leftovers with our delicious Loaded Potato Wedges recipe! They’re the perfect combination of cheese, chili, potatoes and veggies. They’re also great to make for dinner tonight and eat for lunch tomorrow!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Throw these loaded potato wedges in a Reynolds heat & eat container for a warm, cheesy lunch at work tomorrow. Ditch the plastic and the dishes with our disposable, plant-based containers!
Ingredients
- Leftover chili
- 3 whole potatoes
- Olive Oil
- Feta Cheese crumbles
- Sliced cherry tomatoes
- Chopped cilantro
Directions
Step 1
Wash the potatoes well and pat dry
Step 2
Cut the potatoes into wedges, leaving the skin on and place in a large bowl
Step 3
Drizzle with olive oil and sprinkle with kosher salt and toss to coat
Step 4
Place the wedges on a baking sheet and roast at 400 degrees for 15-20 minutes, turning once or twice until the potatoes are golden
Step 5
Place potatoes in a heat & eat container and top with a generous serving of leftover chili
Step 6
Microwave on high for 2 minutes or until the potatoes and chili are warmed through
Step 7
Garnish with feta cheese, sliced cherry tomatoes and cilantro
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