Kid Approved: Cheesy Loaded Wedges

Check your avocado is ripe before starting this recipe (see Kitchen hack). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Thinly slice the spring onion. Coarsely grate the cheese. Drain and rinse the beans.

Put the potato wedges on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.

Meanwhile, put the beans, tomatoes, barbecue seasoning, half the tomato paste* and 2 tsp sugar in a medium deep frypan and bring to a simmer over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.

Spoon the bean mixture over the potato wedges, then scatter with the cheese. Roast for 3-4 mins until the cheese is bubbling.

While the cheese is melting, cut the avocado into 1cm chunks. Combine 2 tbs mayonnaise and 2 tsp water in a bowl. Divide the loaded wedges among plates. Scatter over the avocado and spring onion, dollop with the mayo and enjoy!

To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.