Loaded Baked Potato Wedges Recipe

Introduction

Loaded baked potato wedges are a delicious and satisfying snack or side dish that combines crispy potatoes with savory toppings. This easy recipe delivers perfectly seasoned wedges topped with melted cheddar, bacon, and fresh green onions for a comforting treat.

Ingredients

• 4 large russet potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup sour cream
• Chopped green onions for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Step 3: Spread the wedges in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
4. Step 4: Remove from the oven and sprinkle the shredded cheddar cheese and crumbled bacon over the hot wedges.
5. Step 5: Return to the oven for an additional 5 minutes, or until the cheese is melted.
6. Step 6: Serve immediately with sour cream and chopped green onions on top.

Tips & Variations

• For extra crispiness, soak the potato wedges in cold water for 30 minutes before cooking, then pat dry.
• Try swapping cheddar for Monterey Jack or pepper jack cheese for a different flavor.
• Add a sprinkle of chili powder or cayenne pepper for a spicy kick.
• For a vegetarian option, omit the bacon and add sautéed mushrooms or bell peppers instead.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the wedges soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best for crispy wedges, but you can also use Yukon gold potatoes. They may yield a creamier texture but might be less crispy.

How do I make these wedges ahead of time?

You can cut and season the potato wedges in advance and keep them refrigerated for up to 24 hours. Bake them fresh just before serving for the best texture and flavor.

Loaded Baked Potato Wedges Recipe

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Crispy, flavorful Loaded Baked Potato Wedges topped with melted cheddar cheese, crispy bacon, sour cream, and fresh green onions. Perfect as a savory snack or side dish, these oven-baked wedges are seasoned with garlic powder and paprika for an irresistible taste.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Wedges

• 4 large russet potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Toppings

• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup sour cream
• Chopped green onions for garnish

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough for the potato wedges to become crispy and golden.
2. Prepare the potato wedges: In a large bowl, toss the cut russet potato wedges with olive oil, garlic powder, paprika, salt, and pepper until they are evenly coated and seasoned.
3. Bake the wedges: Spread the seasoned wedges out in a single layer on a baking sheet. Place them in the oven and bake for 30-35 minutes, flipping the wedges halfway through to allow even browning and crispiness.
4. Add cheese and bacon: Remove the baking sheet from the oven once the wedges are golden and crispy. Sprinkle shredded cheddar cheese and crumbled cooked bacon evenly over the top of the wedges.
5. Melt the cheese: Return the baking sheet to the oven for an additional 5 minutes, or until the cheese has fully melted and bubbly.
6. Serve and garnish: Immediately remove from the oven and serve the wedges topped with a dollop of sour cream and a sprinkle of chopped green onions to add freshness and tang.

Notes

• You can substitute cheddar cheese with other melty cheeses like mozzarella or pepper jack for a different flavor profile.
• For a vegetarian option, omit the bacon or substitute with vegetarian bacon bits.
• To make the wedges extra crispy, soak the potato wedges in cold water for 30 minutes before cooking, then pat dry thoroughly.
• Adjust seasoning to taste, adding more garlic powder or paprika if desired.
• Leftovers can be reheated in the oven to maintain crispiness, microwave may soften the texture.

Keywords: loaded potato wedges, baked potato wedges, cheesy potato wedges, bacon potato wedges, crispy wedges, snack, side dish, oven baked potatoes