3 lbs. red potatoes, cut into ¼-inch-thick wedges
2 teaspoons smoked paprika
1 tsp each chili and garlic powder
½ teaspoon cumin
1 cup shredded sharp cheddar cheese
6 slices turkey bacon, cooked and diced
¼ cup diced scallions
Preheat oven to 425 and line a baking sheet with parchment paper. In a bowl, toss the potato wedges with the 1 tbsp olive oil, spices, 1 tsp salt, and pepper. Bake for 25-30 minutes in a single layer, flipping half way through. The potatoes should be cooked through and golden brown on at least one side. Remove pan from the oven and sprinkle with cheese. Put back in the oven for a minute or two, until cheese is melted. Sprinkle with turkey bacon, scallions, and pickled jalapeños. Serve with a side of blue cheese dressing.

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