These loaded baked potato wedges are crispy and hearty, perfect for a tasty snack or side dish! Topped with melted cheese, creamy sour cream, and crunchy bacon bits, they are a crowd-pleaser.
Making these is so easy! Just bake the potato wedges until golden, add toppings, and enjoy. I can’t resist sneaking a few before serving; they’re just that good! 😂
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for their starchy texture, which creates the perfect crispy exterior. Yukon Golds work too for a creamier taste. If you’re short on potatoes, sweet potatoes are a delicious alternative!
Cheese: Sharp cheddar adds a nice tanginess. If you prefer something milder, go for Monterey Jack or mozzarella. For a twist, why not try pepper jack for a little heat?
Bacon: Crispy bacon is key! If you want a vegetarian option, you can use cooked mushrooms or coconut bacon for that umami flavor without the meat.
Sour Cream: Traditional sour cream is fantastic, but Greek yogurt could be a healthier substitute with a similar creaminess. You can also use a dairy-free yogurt for a vegan option.
Chives: Fresh chives add flavor and color. Green onions or parsley are great substitutes if you don’t have chives on hand.
How Do You Get Crispy Potato Wedges?
The key to getting that ultimate crispiness is proper preparation and baking technique. Here’s how to achieve the best results:
- Make sure you cut the potatoes evenly so they all cook at the same rate.
- Leave the skin on! It adds extra texture and flavor while helping the wedges hold together.
- Coat the wedges in oil and season them well. This helps them roast instead of steam.
- Arrange the wedges in a single layer on the baking sheet and avoid overcrowding, which can lead to sogginess.
- Turn them halfway through baking to ensure even cooking and browning.
- If you like an extra crunch, broil them for the last minute or two – just keep an eye on them to prevent burning!
Loaded Baked Potato Wedges
Ingredients You’ll Need:
For The Potato Wedges:
- 4 large baking potatoes (Russet or Yukon Gold), washed and cut into wedges
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 teaspoon garlic powder
For The Toppings:
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- Optional: Ranch dressing or a ranch-based sauce for drizzling
How Much Time Will You Need?
This recipe will take approximately 10 minutes for prep and about 40 minutes for cooking. You’ll spend a bit of time cutting and seasoning the potatoes, then let the oven work its magic while you get everything ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the potato wedges become crispy on the outside while remaining tender on the inside. Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Wash the baking potatoes thoroughly. Cut them into even wedges, leaving the skin on for added flavor and texture. The uniform size will ensure even cooking, so slice them as evenly as possible.
3. Season the Wedges:
In a large mixing bowl, toss the potato wedges with olive oil, salt, black pepper, and garlic powder if you’re using it. Make sure each wedge is well-coated with the oil and seasonings—this will enhance the flavor and help them crisp up.
4. Bake the Wedges:
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, skin side down. This positioning will give them a crispy underside. Bake in the preheated oven for 25-30 minutes, turning them halfway through cooking for even browning. You’re looking for a beautiful golden color and a crispy texture.
5. Add Toppings:
Once the potatoes are crispy and cooked through, remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese generously over the hot wedges, followed by the crumbled bacon on top of the cheese. This ensures everything melts together beautifully!
6. Final Bake:
Return the loaded wedges to the oven and bake again for another 5-7 minutes, or until the cheese is soaking into the potatoes and gets bubbly and golden.
7. Serve and Enjoy:
Take the wedges out of the oven and transfer them to a serving platter. Drizzle the sour cream or ranch dressing over the top. Finish with bright green chopped chives to add a fresh taste. Serve them warm and enjoy this delicious snack or side dish!
These loaded potato wedges are perfect for sharing at parties, game day, or just as a special treat for yourself. Get ready to dive in! 😊
Can I Use Different Types of Potatoes?
Yes! While Russet and Yukon Gold potatoes are ideal for their texture, you can use other varieties like red potatoes or even sweet potatoes for a unique flavor. Just keep in mind that cooking times may vary slightly based on the type of potato.
How Can I Make These Wedges Crispier?
For extra crispy wedges, be sure to cut them evenly and coat them well in oil. Avoid overcrowding the baking sheet, as this can lead to steaming instead of roasting. A quick broil for the last minute of baking can also help achieve a golden crispiness!
Can I Prepare These Ahead of Time?
Absolutely! You can prepare the wedges ahead of time, toss them in oil and seasoning, then store them in the fridge for up to a day before baking. Just allow them to come to room temperature for about 15 minutes before popping them in the oven.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain their crispiness!
