Cheesy Bacon Potato Wedges
Cheesy Bacon Potato Wedges
Ingredients
For the Potato Wedges
- 2 pounds Russet potatoes, washed and cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Topping and Garnish
- 6 slices bacon, cooked until crisp and crumbled
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 green onions, thinly sliced, for garnish
- 1/2 cup sour cream, for serving, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 2 min
- 4
Bake the potato wedges for 20 minutes. While they are baking, ensure your bacon is cooked and crumbled, and your cheese is shredded.
⏱️ 20 min•🌡️ 400
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 15 min•🌡️ 400
- 7
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bacon Potato Wedges
Ingredients
For the Potato Wedges
- 2 pounds Russet potatoes, washed and cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Topping and Garnish
- 6 slices bacon, cooked until crisp and crumbled
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 green onions, thinly sliced, for garnish
- 1/2 cup sour cream, for serving, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 2 min - 4
Bake the potato wedges for 20 minutes. While they are baking, ensure your bacon is cooked and crumbled, and your cheese is shredded.
⏱️ 20 min•🌡️ 400 - 5
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.
⏱️ 3 min - 6
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.
⏱️ 15 min•🌡️ 400 - 7
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.
⏱️ 2 min