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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the potato wedges, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well until the potatoes are evenly coated.

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even crisping.

Bake for 20-25 minutes, flipping the wedges halfway through, until they are tender and lightly browned.

Remove the baking sheet from the oven. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the hot potato wedges. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Carefully remove the baking sheet from the oven. Garnish with thinly sliced green onions. Serve immediately with a dollop of sour cream on the side.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the potato wedges, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well until the potatoes are evenly coated.

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even crisping.

Bake for 20-25 minutes, flipping the wedges halfway through, until they are tender and lightly browned.

Remove the baking sheet from the oven. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the hot potato wedges. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Carefully remove the baking sheet from the oven. Garnish with thinly sliced green onions. Serve immediately with a dollop of sour cream on the side.
