Crisp-on-the-outside, soft-on-the-inside potato wedges meet fresh, tangy taco toppings. The result? A little surprising. A little inventive. A whole lot delicious.
Toss 2 lb. sliced potato wedges lightly with oil and sprinkle with taco seasoning. Roast in a 425ºF oven for 30 minutes or until tender. Sprinkle with shredded cheddar and bake until cheese is melted. Top with sour cream and sliced green onions.