Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-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.

Toss potatoes on a baking sheet with a large drizzle of oil, paprika, 1 tsp Southwest Spice (2 tsp for 4; we’ll use more later), salt, and pepper. Roast on top rack until golden brown, 20-25 minutes. Meanwhile, heat a large, dry pan over medium-high heat. Add bacon. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towellined plate.

In a medium bowl, combine beef, scallion whites, remaining Southwest Spice, salt (we used 3/4 tsp; use 11/2 tsp for 4 servings), and pepper. Form mixture into two 1/2-inch-thick patties (four patties for 4). Divide Pepper Jack between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

Heat pan used for bacon over medium-high heat. (TIP: If pan is dry, add a drizzle of oil). Add patties; cook to desired doneness, 3-5 minutes per side. Meanwhile, halve and toast buns. In a second small bowl, combine remaining sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Once potatoes are done, remove from oven and push to center of baking sheet. Sprinkle with Mexican cheese; return to top rack until cheese is melted, 2-3 minutes. Meanwhile, in a large bowl, combine juice from both lime halves and a large drizzle of olive oil; add mixed greens and toss to coat. Season with salt and pepper.

Top cheesy potatoes with crema and remaining tomato and scallion greens; divide between plates. Fill buns with patties, bacon, and avocado spread. Serve with salad on the side.