1
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Zest and halve lime. (TIP: Roll lime before slicing to release juices.) In a small bowl, combine guacamole, half the sour cream, half the tomato, half the scallion greens, salt, and pepper.