Loaded Potato Wedges
User Reviews
5
Loaded Potato Wedges
Description
These Loaded Potato Wedges start with slicing small potatoes into wedges coated with neutral cooking oil and seasoned generously with seasoning salt. Baking at a high temperature crisps the potato skin while cooking the interior to tender. The wedges remain undisturbed during baking to maintain crispness.
Once baked, sharp cheddar cheese and crumbled bacon cooked from scratch are added on top. The baking resumes only briefly to melt the cheese without drying out the wedges. A final drizzle of sour cream and a sprinkle of chives or Italian seasoning add creamy and herbal notes to the rich and savory flavors.
This recipe works well as a hearty snack, appetizer, or side dish. The suggestion to shred cheese fresh rather than using pre-shredded avoids anti-caking additives, improving melt quality and texture. Alternatives to sour cream like ranch or guacamole can be used for different flavor profiles.
Idaho russet potatoes yield the best crunch, but Yukon gold can be used as a softer option. Fresh homemade bacon crumbles provide superior taste over packaged crumb toppings. The sour cream can be piped from a bag for an attractive drizzle finishing.
Ingredients
- 5 potato small
- 2 Tablespoons neutral cooking oil generic cooking oil
- 2 Tablespoons seasoning salt or any kind of seasoning salt, Johnny's
- 1/2 cup cheddar cheese shredded
- 1/2 cup Bacon cooked and crumbled
- 1/4 cup sour cream
- 2 teaspoons chives or italian seasoning to taste
Instructions
- Scrub potatoes well, slice into wedges and place in a large plastic bag or in a large bowl.
- Add a little oil and toss to coat then transfer to a foil-lined baking sheet with the skin side down.
- Sprinkle potatoes generously with seasoning salt. Bake at 400 degrees for 30-35 minutes (or until cooked through and golden brown). Do not stir while cooking.
- Sprinkle on cheese and crumbled bacon and bake for 2 more minutes, just long enough for the cheese to melt.
- Drizzle sour cream over the top and sprinkle with chives or italian seasoning.
Notes
- Use Idaho russet potatoes for optimal crispness; Yukon golds are acceptable for a softer texture.
- Shred cheddar cheese yourself to avoid additives that hinder smooth melting.
- Prepare bacon crumbles fresh for better flavor than packaged options.
- For presentation, pipe sour cream using a sandwich bag with the corner snipped for a neat drizzle.
- Try ranch dressing or guacamole as alternative toppings for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 3048mg | 127% |
| Potassium | 954mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 158mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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