Loaded baked potato wedges are crispy on the outside and fluffy inside, topped with gooey cheese, crispy bacon, and fresh green onions. They’re a fun twist on the classic baked potato!
These potato wedges are like little boats of happiness! I love serving them with sour cream on the side for dipping. It’s hard to eat just one—who can resist all that cheesy goodness?
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for wedges because they are starchy and get nice and fluffy inside. If you want a healthier option, try sweet potatoes for a different flavor and a boost of vitamins.
Olive Oil: It helps the wedges crisp up nicely. If you’re looking for a lighter option, you can use cooking spray or a bit of melted coconut oil instead.
Cheddar Cheese: I love using sharp cheddar for a bolder flavor. If you want to switch it up, Monterey Jack or Pepper Jack adds a nice twist! Vegan cheese is a great alternative if you’re avoiding dairy.
Bacon: Crispy bacon adds that delicious crunch. You could use turkey bacon for a lower fat option, or even go for a plant-based bacon alternative if preferred.
Sour Cream: This is fantastic for adding creaminess. Greek yogurt also works well and gives you extra protein and a bit of tang. If you’re vegan, use a dairy-free sour cream or yogurt.
How Can You Ensure Crispy Potato Wedges?
Getting that perfect crispy texture is key to delicious wedges. Here’s how to do it right:
- Start with dry potatoes—pat them down with a towel after washing. Moisture can make them soggy.
- Use enough oil to coat them evenly. Don’t skimp, or they won’t crisp properly!
- Spread the wedges out on the baking sheet. Crowding them will trap steam and prevent browning.
- Flip them halfway through baking. This helps both sides cook evenly and get that golden crunch.
With these tips, your loaded baked potato wedges will come out crispy and delicious every time! Enjoy them as a snack or a side dish—everyone will love them.
Loaded Baked Potato Wedges
Ingredients:
- 4 large russet potatoes, washed and quartered into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup sour cream
- 2 tablespoons fresh chives or green onions, finely chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and about 45-50 minutes in total, including baking time. You’ll spend about 35 minutes baking those lovely potato wedges until they’re crispy and golden, plus a few minutes melting the cheese and adding those delicious toppings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This sets the stage for perfectly cooked potato wedges. Line a baking sheet with parchment paper or give it a good grease so the wedges won’t stick!
2. Prepare the Potatoes:
In a large bowl, toss the quartered potato wedges with olive oil. Make sure they’re coated well! Then, sprinkle on the garlic powder, paprika, salt, and pepper. Mix it all up so every wedge gets that tasty flavor.
3. Arrange on the Baking Sheet:
Spread the seasoned potato wedges out in a single layer on your prepared baking sheet, with the skin side facing down. This helps them get crispy on the outside!
4. Bake the Wedges:
Put the baking sheet in the oven and bake for 30-35 minutes. Remember to flip the wedges halfway through the baking time so they get evenly crispy and golden brown.
5. Add Cheese and Bacon:
Once they’re tender and browned, take the baking sheet out of the oven. Sprinkle shredded cheddar cheese over the hot potato wedges, then add the crumbled bacon generously on top. Yum!
6. Melt the Cheese:
Return the baking sheet to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly. It will smell amazing!
7. Garnish and Serve:
After baking, let them cool slightly. Drizzle the sour cream over the cheesy, bacon-topped wedges and sprinkle with fresh chives or green onions for that burst of color and flavor.
8. Enjoy!
Serve your loaded baked potato wedges warm, and watch them disappear. They make a perfect snack, side dish, or party treat. Enjoy every cheesy, crispy bite!
Can I Use Other Types of Potatoes for This Recipe?
Yes, you can use other types of potatoes! Yukon Golds or red potatoes work well too. Just keep in mind that cooking times may vary slightly based on the type and size of the potatoes.
How Can I Make These Wedges Spicier?
If you like a little heat, consider adding cayenne pepper or chili powder to the seasoning. You could also top the wedges with jalapeños or use a spicy cheese for an extra kick!
Can I Make These Vegan?
Absolutely! To make vegan loaded potato wedges, substitute shredded cheese with a dairy-free cheese alternative, and replace sour cream with a vegan sour cream or cashew cream. You can also switch out bacon for a plant-based bacon or skip it entirely!
What’s the Best Way to Store Leftovers?
Store any leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven for a few minutes at 350°F (175°C) for that crispy texture again, or microwave for a quick option, keeping in mind they won’t be as crispy.
