These loaded baked potato wedges are simply delicious! Crispy on the outside and soft on the inside, they’re topped with cheese, bacon, and a dollop of sour cream. Yum!
Perfect for snacking or as a side dish, I love sharing them with friends. Just be ready for everyone to ask for seconds—who can resist that cheesy goodness? 😋
Key Ingredients & Substitutions
Baking Potatoes: Use starchy potatoes like Russets for the best texture. If you only have waxy potatoes like Red or Yukon Gold, they’ll work too but may not get as crispy.
Olive Oil: This is great for roasting, but feel free to swap it for canola oil or vegetable oil. I sometimes use bacon grease for extra flavor!
Cheddar Cheese: Sharp cheddar gives a strong flavor! If you’re looking for a milder taste, try using Monterey Jack or a cheese blend. Vegan cheese can also work for a dairy-free option.
Bacon: Turkey bacon or bacon bits are good alternatives. To go meatless, try using crispy chickpeas or sautéed mushrooms for that extra umami hit.
Sour Cream: Greek yogurt is a fantastic substitute, giving a similar creaminess with added protein. You can also use dairy-free sour cream if needed.
How Do I Get My Potato Wedges Extra Crispy?
Getting your potato wedges perfectly crispy is all about the right preparation. Here’s the scoop:
- Start by cutting your potatoes evenly into wedges so they cook at the same rate.
- Soaking the cut wedges in cold water for 30 minutes before cooking helps remove excess starch, leading to crispier results.
- Make sure to really coat them in olive oil after drying them off. The oil helps crisp them up in the oven.
- Space the wedges out on the baking sheet; crowded potatoes can steam instead of roast.
- Flipping the wedges halfway through ensures even browning.
Follow these steps, and you’ll have deliciously crispy potato wedges every time!
How to Make Loaded Baked Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large baking potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Toppings:
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream (or ranch dressing)
- 3 green onions, chopped
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and around 40-45 minutes for baking. So, in total, you’re looking at about 55-60 minutes from start to finish. Perfect for a delicious snack or side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, the oven will be ready for your wedges when you’re done prepping.
2. Prepare the Potatoes:
Wash the potatoes thoroughly to remove any dirt, then dry them off with a towel. Cut each potato in half lengthwise, then further into quarters lengthwise. You should have about 8 wedges per potato. It’s important to cut them evenly so they cook at the same rate!
3. Season the Wedges:
Place the potato wedges in a large bowl. Drizzle the olive oil, sprinkle the salt, and add the black pepper over the wedges. Toss everything together until all the wedges are well-coated in the oil and seasonings.
4. Bake the Wedges:
Spread the seasoned wedges out in a single layer on a baking sheet lined with parchment paper or foil. This prevents sticking and makes for easy cleanup. Bake them in the preheated oven for 35-40 minutes, flipping them halfway through. You want them to be crispy on the outside and tender on the inside.
5. Add Cheese:
Once the wedges are golden and crispy, take them out of the oven and sprinkle the shredded cheddar cheese evenly over the top. Return the baking sheet to the oven for another 3-5 minutes, or until the cheese melts beautifully.
6. Finish with Toppings:
Remove the loaded potato wedges from the oven. Immediately top them with crumbled bacon, then add dollops of sour cream or drizzle ranch dressing across the top. Finish off with a sprinkle of chopped green onions for that fresh touch!
7. Serve and Enjoy:
Now it’s time to dig in! Serve your loaded baked potato wedges hot and enjoy this tasty treat with friends or family. They won’t last long!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are ideal for the best texture, you can use Yukon Gold or Red potatoes as alternatives. Just keep in mind that they may not get as crispy due to their waxy nature.
What Can I Substitute for Sour Cream?
You can easily swap sour cream for Greek yogurt for a healthier option, or use any dairy-free sour cream if you prefer a vegan alternative. Ranch dressing is also a fantastic choice for added flavor!
How Do I Store Leftover Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the wedges in an oven preheated to 375°F (190°C) for about 10-15 minutes to get them crispy again, rather than using the microwave.
Can I Prep These Ahead of Time?
Yes! You can cut the potatoes and season them a few hours in advance. Store them in a bowl of cold water in the fridge to prevent browning. Just drain and dry them before roasting for the best results!
