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 Kitchen 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!

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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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