These Loaded Baked Potato Wedges are crispy on the outside and fluffy on the inside! Topped with cheese, bacon, and sour cream, they are perfect for sharing—or not!
Whenever I make these, my family practically fights over the last piece. Who can blame them? They’re just too tasty! Plus, they’re so easy to throw together. Yum!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal because they are starchy and turn fluffy inside. If russets aren’t available, Yukon golds work well, too, offering a buttery flavor and creamy texture.
Olive Oil: This adds a delicious richness and helps the wedges crisp up nicely. You can swap it for vegetable oil, canola oil, or even melted butter if you prefer a different taste.
Cheddar Cheese: I love using sharp cheddar for a bold flavor. If you want something milder, try mozzarella or Monterey Jack. For a twist, you could also mix in some pepper jack for a bit of heat!
Bacon: Crumbled bacon provides a salty crunch. Turkey bacon or even crispy tempeh for a plant-based alternative can work just as well if you’re looking for options.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute if you want a healthier choice, or try avocado for a creamy topping with a different flavor!
How Do I Get Perfectly Crispy Wedges?
The secret to crispy potato wedges is in the preparation and baking method. Start by ensuring the potatoes are well coated in oil and seasonings, which helps achieve that golden-brown crunch.
- Preheat your oven properly before adding the wedges; this boosts crispiness.
- Don’t overcrowd the baking sheet! Give the wedges enough space to allow hot air to circulate.
- Flipping them halfway through cooking ensures even browning and gets both sides crispy.
Once you sprinkle on the cheese, pop them back in the oven briefly just to melt it. Adding the bacon and green onions right after pulling them out keeps everything fresh and flavorful!
How to Make Delicious Loaded Baked Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 green onions, thinly sliced
- Optional: Fresh chives or ranch dressing for drizzling
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 40 minutes for baking. In total, you’re looking at about 50 minutes of time. Perfect for a quick snack or a fun side dish for dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). This ensures your wedges get nice and crispy! While it’s heating up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cut the Potatoes:
Wash the russet potatoes under cold water to remove dirt. Then, using a sharp knife, cut each potato into wedges—about 8 wedges per potato works well. Aim to keep the thickness similar for even cooking!
3. Season the Wedges:
In a large mixing bowl, toss the potato wedges with 2 tablespoons of olive oil. Add in the garlic powder, onion powder, paprika, and a sprinkle of salt and pepper. Mix everything until the wedges are evenly coated and ready to go!
4. Bake the Wedges:
Spread the seasoned potato wedges out in a single layer on the baking sheet. Bake for 35-40 minutes, remembering to flip them halfway through so they crisp up nicely on both sides. You want them golden brown when they’re done!
5. Add the Cheese:
Once the wedges are crispy, take them out of the oven. Sprinkle the shredded cheddar cheese evenly over the top of the hot wedges. Pop them back in for about 3-5 minutes or until the cheese is all melted and gooey.
6. Top and Serve:
Remove the baking sheet from the oven again and immediately sprinkle the crumbled bacon and sliced green onions over the cheese. Drizzle the sour cream on top or serve it on the side for guests to add their own. If you like, you can also add fresh chives or a splash of ranch dressing for extra flavor.
7. Enjoy!
Serve these delicious loaded baked potato wedges hot, and watch them disappear! They’re perfect for a fun appetizer or as a tasty side for your favorite main dish. Enjoy every cheesy, crispy bite!
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are great for their fluffiness, you can use Yukon Gold potatoes for a creamier texture. Just keep in mind the cooking time might vary slightly based on your potato choice.
Can I Make These Wedges in Advance?
Definitely! You can prepare the seasoned wedges ahead of time and store them in the fridge for up to 24 hours. Just bake them when you’re ready to eat; you might need to add a few extra minutes to the bake time if they’re cold from the fridge.
What are the Best Storage Practices for Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again. Avoid microwaving as it can make them soggy!
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply omit the bacon and consider adding other tasty toppings like black olives, jalapeños, or sautéed mushrooms. You can also use plant-based cheese if you’d like to keep that cheesy flavor!
