Loaded Cheese and Bacon Potato Wedges
Loaded Cheese and Bacon Potato Wedges
Ingredients
For the Potato Wedges
- 2 russet potatoes, large, about 2 pounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings and Garnish
- 6 slices bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 2 green onions, thinly sliced
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Wash the russet potatoes thoroughly. Cut each potato lengthwise into 8-12 wedges, depending on their size. Aim for wedges that are roughly 1/2 inch thick.
⏱️ 5 min
- 3
In a large bowl, combine the potato wedges, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well until all the wedges are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to crisp up nicely.
⏱️ 2 min
- 5
Bake for 25-30 minutes, flipping the wedges halfway through, until they are tender on the inside and golden brown and crispy on the outside.
⏱️ 30 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the hot potato wedges, followed by the crumbled bacon. Return the baking sheet to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Garnish the loaded potato wedges with thinly sliced green onions. Serve immediately with a dollop of sour cream on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Cheese and Bacon Potato Wedges
Ingredients
For the Potato Wedges
- 2 russet potatoes, large, about 2 pounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings and Garnish
- 6 slices bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 2 green onions, thinly sliced
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Wash the russet potatoes thoroughly. Cut each potato lengthwise into 8-12 wedges, depending on their size. Aim for wedges that are roughly 1/2 inch thick.
⏱️ 5 min - 3
In a large bowl, combine the potato wedges, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well until all the wedges are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to crisp up nicely.
⏱️ 2 min - 5
Bake for 25-30 minutes, flipping the wedges halfway through, until they are tender on the inside and golden brown and crispy on the outside.
⏱️ 30 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the hot potato wedges, followed by the crumbled bacon. Return the baking sheet to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Garnish the loaded potato wedges with thinly sliced green onions. Serve immediately with a dollop of sour cream on the side.
⏱️ 3 min