These loaded baked potato wedges are a fun twist on classic fries! Crispy outside and soft inside, they’re topped with cheese, bacon, and a dollop of sour cream for extra yum.
They’re perfect for sharing or keeping all to yourself—no judgment here! I love whipping these up for movie nights. They’re always a hit with my friends and family!
Key Ingredients & Substitutions
Russet Potatoes: These are the best for baking because of their fluffy interior. If you can’t find russets, Yukon Golds are a good substitute; they’ll give a creamier texture.
Olive Oil: This helps to make the wedges crispy. If you prefer, you can use canola or vegetable oil. I recommend using oil with a high smoke point for better results.
Cheddar Cheese: I love sharp cheddar for its strong flavor. Monterey Jack or Pepper Jack can also work well, especially if you want a bit of spice!
Bacon: Crispy bacon adds great flavor and texture. If you’re vegetarian, feel free to swap it out for cooked mushrooms or some smoked paprika for that smoky flavor.
Sour Cream: This gives a tangy balance to the richness of the cheese and bacon. Greek yogurt also makes a healthy substitute, and it adds a nice creaminess.
How Do You Get Your Potato Wedges Extra Crispy?
Crisping up those potato wedges is key to enjoying this dish. Here are some tips to ensure they come out just right:
- Be sure to dry the potato wedges thoroughly after washing them. Moisture can prevent them from getting crispy.
- Use enough oil to coat each wedge evenly. But be careful not to overdo it, as too much oil can make them soggy.
- Spread the wedges out in a single layer on the baking sheet. Crowding them can lead to steaming instead of baking.
- Flip the wedges halfway through cooking to help both sides cook evenly and achieve that golden-brown color.
- If you want even more crunch, you can sprinkle some cornmeal or panko crumbs on top of the wedges before baking.
How to Make Loaded Baked Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon
- 3 green onions, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons fresh chives, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes to bake, making it a quick and delightful dish to prepare. Overall, you’ll spend about 40 minutes from start to finish, including bake time. Perfect for when you want a tasty snack or side dish in a flash!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature will help the wedges get crispy. While the oven heats, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Give the potatoes a good wash and scrub them clean. Cut each potato into 8 wedges: slice lengthwise into quarters and then cut each quarter in half. You want nice, even wedges for consistent cooking!
3. Season the Wedges:
In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper. Make sure all the wedges are coated well—this will add flavor and help them crisp up in the oven.
4. Bake the Wedges:
Spread the seasoned wedges out in a single layer on the prepared baking sheet. Make sure they’re not touching each other, as this will allow them to cook evenly. Bake in the preheated oven for about 25-30 minutes, flipping them halfway through for even cooking, until they’re golden brown and crispy.
5. Cook the Bacon:
While the wedges are baking, cook the bacon in a skillet over medium heat until crispy. Once done, remove it from the skillet and drain on paper towels. After it cools, crumble the bacon into small pieces.
6. Add Cheese:
When the potato wedges are done and deliciously crispy, take them out of the oven and sprinkle the shredded cheddar cheese evenly over the top. Pop them back into the oven for another 3-5 minutes, just until the cheese melts beautifully.
7. Finish and Serve:
Once the cheese is melted, remove the baking sheet from the oven and sprinkle the crumbled bacon and sliced green onions on top of the cheesy wedges. Drizzle with sour cream or serve it on the side for dipping. If you like, you can garnish with chopped chives for a fresh touch!
8. Enjoy!
Serve the loaded baked potato wedges immediately while they’re warm and crispy. They make for an excellent snack, side, or even a fun meal. Enjoy every bite!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes can be a delicious alternative, offering a slightly sweeter flavor. Just keep an eye on the baking time, as sweet potatoes may cook a bit faster than russets.
How Do I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free, but just ensure that any bacon and cheese you use are certified gluten-free! Most brands are, but it’s always best to double-check.
Can I Make These Ahead of Time?
Yes, you can prep the wedges ahead! Cut and season the potatoes, then keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the bake time if they’re going in cold!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in the oven at 375°F (190°C) for about 10-15 minutes for the best texture. Microwave reheating can make them soggy, so the oven is the way to go!
