Potato Wedges
Loaded potato wedges — crispy wedges topped with cheese, bacon, sour cream, chives. Like potato skins in wedge form. Bar food perfection.
Prep Time
18 min
Cook Time
17 min
Servings
4
Calories
435 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potato2 medium
- Rosemary1
- Oregano1
- Olive Oil2 tbsp
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Potato2 medium
- Rosemary1
- Oregano1
- Olive Oil2 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
Instructions
- 1
Cut 4 large russet potatoes into wedges. Soak in cold water 30 min. Drain, pat dry.
- 2
Toss with 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon black pepper.
- 3
Bake at 425°F for 30-35 min until deeply golden and crispy.
- 4
Meanwhile, cook 6 strips bacon until crispy. Drain, crumble.
- 5
Transfer crispy wedges to oven-safe platter. Top with 2 cups shredded cheddar + Monterey Jack. Return to oven 3-5 min to melt.
- 6
Top with bacon crumbles, sour cream dollops, chopped chives or scallions, sliced jalapeños. Serve immediately.
Watch how to make Potato Wedges
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💡 Expert Tips
- 1.Russet potatoes.
- 2.Soak and dry.
- 3.Cheese melts in oven.
- 4.Cold toppings after baking.
🔬 Why It Works
Loaded potato wedges succeed when the wedges are crispy enough to hold the toppings, the cheese is properly melted, and the cold toppings (sour cream, chives) provide freshness contrast. Bar food perfection.
Frequently Asked Questions
Russet only?▾
Best cheese?▾
Vegetarian?▾
Best for?▾
4.7
290 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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