These are kind of like potato skins… except in wedge form…. I’d say they are also 100% better than potato skins since they are crispy yet fluffy wedges you can bite into. Not to mention… a whole lot easier to make. You don’t need much for this dish. Some russet potatoes, spices and all the toppings of course. I think of this as a classic American appetizer or side dish. They are super indulgent with crispy bacon bits, thick sour cream and melty cheddar cheese. They are also super easy and quick to throw together in a pinch/ and chances are you’ll already have most ingredients on hand.
I could totally eat these as a meal in itself… but they’d also pair well with a juicy steak or a cheeseburger. Maybe throw them next to some grilled chicken or skewers as well.
LOADED POTATO WEDGES
Prep time: 8 minutes
Cook time: 28 minutes
Total time: 36 minutes
Serves: 4 side dish portions
- 2 russet potatoes, washed and sliced into thin wedges
- 2 tbsp salted butter, melted
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1 cup sharp cheddar cheese, shredded
- 1 bunch scallions, thinly sliced
- 5 strips of thick cut hickory smoked bacon, cooked and roughly chopped
- Sour cream
- Preheat the oven to 450 degrees F.
- Place the potato wedges on a baking sheet. Pour the melted butter and olive oil over the wedges to coat each one. Mix together all the spices and sprinkle the entire amount over the potatoes. Toss together with your hands so each potato wedge is seasoned on all sides. Place in the oven for 15-20 minutes until the edges are crispy and insides are soft.
- Remove from the oven and sprinkle the wedges with the cheddar cheese. Place back into the oven on a high broil for a minute until the cheese is melted.
- Remove from the oven and sprinkle with a touch more salt and pepper. Top with scallions, bacon and sour cream.
- Best served while hot.