Loaded nachos

These loaded wedges are potato perfection! Golden, crispy wedges topped with cheddar, chives, avocado and sour cream.









  • 1 cup (191632) Edgell Chunky Avocado Pulp
  • ½ tsp (55752) Caterers’ Choice Garlic Powder
  • 1 lime, juice only
  • 1 tsp salt
  • 1 tsp ground black pepper


  • Bacon, diced
  • Cheddar cheese, grated

To serve

  • Green onion, thinly sliced
  • (201478) Praise Whole Egg Mayonnaise
  • ½ cup (144595) Caterers’ Choice Sour Cream
  • Crispy fried onions
  • (180036) Biopak Food Trays


1. To cook the crispers

Add the Crispers to a deep fryer until they are golden brown. Once cooked through, set to the side on a plate.

2. To make the guacamole

Mix together avocado pulp, garlic powder, salt and pepper. Add lime juice and a pinch of salt. 

3. To cook the bacon

Heat olive oil in a pan. Cook bacon until crispy. 

4. To assemble the nachos

Pre-heat oven to 180 degrees. Place the Crispers onto a tray and top with grated cheese and crispy bacon. Bake for 5-6 minutes, or until the cheese is melted and bubbling. 

5. To serve

Top with green onion, crispy fried onion, a drizzle of mayonnaise and a dollop of sour cream. Serve in Biopak Food Tray.

As seen in

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