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

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

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up rather than steam.

Bake the potato wedges for 20 minutes. While they are baking, ensure your bacon is cooked and crumbled, and your cheese is shredded.

Carefully remove the baking sheet from the oven. Flip the potato wedges with a spatula or tongs to ensure even cooking. Sprinkle the shredded cheddar cheese evenly over the wedges, then scatter the crumbled bacon on top.

Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the potato wedges are tender on the inside and golden brown and crispy on the outside.

Remove from the oven and let cool for a minute or two. Garnish generously with sliced green onions. Serve hot, with a side of sour cream if desired.


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

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

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up rather than steam.

Bake the potato wedges for 20 minutes. While they are baking, ensure your bacon is cooked and crumbled, and your cheese is shredded.

Carefully remove the baking sheet from the oven. Flip the potato wedges with a spatula or tongs to ensure even cooking. Sprinkle the shredded cheddar cheese evenly over the wedges, then scatter the crumbled bacon on top.

Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the potato wedges are tender on the inside and golden brown and crispy on the outside.

Remove from the oven and let cool for a minute or two. Garnish generously with sliced green onions. Serve hot, with a side of sour cream if desired.
