Smoked Queso Potatoes with Avocado Green Onion Dip

These potatoes with dip are a quick & easy game day snack. The potatoes have a cripsy outer shell with a hot pillowy potato inside & covered in butter & my Smoked Queso seasoning. The avocado ggreen onion dip gives the OG french onion dip a run for its money.

Special Equipment: ScaleAir fryer, Bowls, Whisk, Spatula
Level: Easy
Serves: 2-4

Shopping List

6 Each Yukon Gold Potatoes, medium size
1 Bunch Green Onions
1 Each Lemon
1 Each Avocado

Dry Goods
4 Tablespoon Kosher Salt
2 Tablespoon Smoked Queso Seasoning 

1 Cup Sour Cream 
1 Tablespoon Unsalted Butter



6 Each Yukon Gold Potatoes, medium
3 Tablespoon | 42 g Smoked Queso Seasoning
1 Tablespoon | 14 g Unsalted Butter  
2 Tablespoon | 28 g Kosher Salt  
1 Each | 30 g Green onion Curls 


1. Pre-heat Air fryer to 400 degrees.
2. Wash & scrub the potatoes. 
3. Pat dry, cut into wedges. 
4. Toss with salt, place potatoes skin side up on the perforated basket or tray of your air fryer. 
5. Cook for 15-20 minutes. Check to make sure potatoes are cooked all the way through. 
6. Add potatoes to a large bowl, toss with butter & smoked queso seasoning. (Do not add smoked queso to potatoes before cooking, it tends to burn)
7. Plate, garnish with green onion curls. Serve hot with cold Avocado Green Onion Dip.

Notes: For a dairy free use a vegan butter or olive oil.

Avocado Green Onion Dip

Avocado Green Onion Dip

1 Cup | 395 g Sour Cream
1 Each | 150 g Avocado
2 Tablespoon | 28 g Fresh Lemon Juice
2 Each | 50 g Green Onions, green & white parts
1 Tablespoon | 14 g Kosher Salt  

  1. Add sour cream, avocado, lemon juice & salt to a bowl. 
  2. Whisk together while mashing but leaving the avocado a little chunky.
  3. Slice the whole green onion on a bias. Add to the sour cream mixture. 
  4. Mix, taste & adjust seasoning. 

Notes: For a dairy free dip replace the sour cream with a plant based sour cream.

Green Onion Curls


1 Each Green Onion, green part only
Ice Water 


1. Cut the top green part of the scallion into 2 inch pieces. 
2. Slice to green onion pieces to lay flat and stack pieces on top of each other to slice thin, also known as the julienne cut. 
3. Place into ice water for a minimum 15 minutes to curl. 
4. Take out of ice water, pat dry, garnish potatoes & dip.

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