Loaded Baked Potato Wedges are crispy and cheesy, topped with all your favorites! Think ooey-gooey cheese, crispy bacon, and a dollop of sour cream—all on golden-brown potato wedges.
They’re perfect for sharing or just keeping all to yourself (no judgment here!). I love adding extra toppings, like chives or jalapeños, to make them even more fun. 😋
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are great because they have a starchy texture that crisps up nicely. If you don’t have them, you can use Yukon Gold potatoes for a creamier texture.
Olive Oil: This helps create that crunchy exterior. You can swap it for vegetable oil or even melted butter for a richer flavor.
Cheddar Cheese: Shredded cheddar gives a classic taste, but you can mix it up with pepper jack for a kick, or try mozzarella for a stretchier texture.
Bacon: I love using crispy bacon for extra flavor. Turkey bacon works too if you’re looking for a lighter option, or you can skip it altogether for a vegetarian twist!
Sour Cream: This adds a nice creaminess on top. Greek yogurt can be a healthier alternative, or you can use a dairy-free yogurt if you need a vegan option.
How Can I Ensure My Potato Wedges Are Extra Crispy?
Getting those potato wedges crispy is key! Here’s how to do it right:
- Make sure to cut the wedges evenly for uniform cooking. This helps them crisp up at the same rate.
- Soaking the wedges in cold water for at least 30 minutes before baking can help draw out starch, leading to a better crunch.
- Spread the wedges out on the baking sheet. Overcrowding can lead to steaming rather than crisping, so give them space!
- Flipping halfway through baking helps to get them evenly golden on all sides.
Following these steps will have you enjoying perfectly crispy loaded baked potato wedges every time!
How to Make Loaded Baked Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes
- 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
- 1/2 cup sour cream
- 3 green onions, chopped
Time Needed:
This recipe takes about 15 minutes of prep time and 40 minutes of cooking time, totaling around 55 minutes. You’ll spend a bit of time washing, cutting, and tossing the potatoes, then let your oven do the work to get those wedges perfect and crispy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This temperature is key for making those potato wedges nice and crispy. Line a baking sheet with parchment paper or simply grease it to prevent sticking.
2. Prepare the Potatoes:
Give the potatoes a good wash and scrub them under running water to get rid of any dirt. Next, cut each potato in half lengthwise. Then, slice each half into 3-4 wedges. The goal is to have them all around the same size for even cooking.
3. Toss in Olive Oil:
Place the potato wedges into a large bowl. Drizzle the olive oil over them and use your hands or a spatula to toss them, ensuring each wedge is nicely coated. This oil will help them crisp up beautifully!
4. Season the Wedges:
Now it’s time to add some flavor! Sprinkle garlic powder, paprika, salt, and black pepper over the wedges. Toss again until all the wedges are evenly coated with the seasonings. This will add tons of tastiness to your wedges!
5. Bake the Wedges:
Arrange the seasoned potato wedges in a single layer on your prepared baking sheet, with the skin side down. Pop them in the oven and let them bake for about 30-35 minutes. Don’t forget to turn them halfway through to ensure they become golden brown and crispy on all sides.
6. Cook the Bacon:
While the wedges are baking, take your bacon and cook it in a skillet over medium heat until it’s crispy. Once it’s ready, transfer it to paper towels to drain any excess grease. Let it cool a bit before crumbling it into small pieces.
7. Add Cheese:
Once the potato wedges are baked and nice and crispy, take them out of the oven. Sprinkle the shredded cheddar cheese generously over the hot wedges. Put them back in the oven for another 3-5 minutes until the cheese is melted and bubbly!
8. Top It Off:
Remove the loaded potato wedges from the oven and get creative with toppings! Dollop your sour cream over the cheesy wedges and sprinkle the crumbled bacon and chopped green onions on top.
9. Serve and Enjoy:
These loaded baked potato wedges are best served warm straight from the oven. Enjoy them as an amazing appetizer or as a delicious side dish. They are sure to be a hit!
Can I Make These Potato Wedges Ahead of Time?
Yes, you can prep the potato wedges in advance! Simply wash, cut, and season them, then store in an airtight container in the fridge for up to 24 hours. Just remember to add a little extra baking time if they’re cold from the refrigerator.
How Can I Make These Wedges Vegan?
To make this recipe vegan, substitute the cheese with a dairy-free cheese or nutritional yeast for added flavor. For the sour cream, use a plant-based sour cream or avocado to keep it creamy!
What Should I Do with Leftover Wedges?
Leftover baked potato wedges can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or air fryer for a few minutes to regain that crispy texture!
Can I Use Other Toppings?
Absolutely! You can get creative with toppings. Try adding jalapeños for a kick, diced tomatoes, or even guacamole for a fresh twist. The possibilities are endless!