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The countdown to college football season has begun in our house which means enjoying a lot more wings, nachos, chili, sliders, and these loaded potato wedges. They are crispy on the outside and fluffy soft on the inside. Topped with bacon, cheese and sour cream they are the perfect game day food for get togethers both large and small.
Key Ingredients and Substitutions
There are no fancy ingredients needed for delicious homemade potato wedges.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Russet Potatoes: We prefer russet potatoes over other varieties; because of the higher starch content, they will be fluffier on the inside and crisper on the outside. Yukon Gold, red, or even sweet potatoes can also be used.
- Cheese: You can use any type of cheddar cheese or other cheeses such as asadero cheese (or white American cheese), pepper jack, or Monterey Jack. The key is using freshly grated cheese. We suggest not using pre-shredded cheese since it contains additives, such as potato starch to keep the cheese from clumping, which can prevent the cheese from completely melting.
- Bacon: We used a thick-cut bacon to get more flavor and chew, but any bacon can be used.
How to Make Loaded Potato Wedges
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Make sure the potatoes are nice and dry before cutting. Excess water left on the potatoes will create steam in the oven which could mean soggy, not so crispy wedges.
1. Prepare Potatoes: Preheat the oven to 400°F and line a baking or cookie sheet with parchment for easier clean-up, setting it aside. Wash and dry the potatoes, then cut them into 8 wedges by first cutting them in half lengthwise and then cutting each half into 4 wedges. The wedges should be about 1/2 inch thick.
Place the potato wedges in a bowl then drizzle with oil and sprinkle with kosher salt. Toss the wedges well to get them evenly coated on all sides.
2. Bake the Wedges: Spread the potato wedges out onto the parchment-lined baking sheet, making sure they do not overlap or touch. Bake them for 30 minutes, flipping the wedges over halfway through baking. You’ll know they’re ready when the wedges are golden and crispy on the outside, yet still fork-tender.
3. Add the Cheese and Bacon: Remove the potatoes from the oven and top them with cheese and crumbled cooked bacon. Return them to the oven and bake for an additional 2 minutes to allow the cheese to melt.
4. Serving: Transfer the bacon and cheese potato wedges to a serving platter and top with sour cream and onions. Serve immediately.
Potato Wedge Toppings
We loaded these potato wedges with bacon and shredded cheese but there are many toppings that are perfect on wedges. These are a few of our favorites:
Make-Ahead and Storage
Make-Ahead: The potatoes can be cut and stored in an air-tight container filled with water in the refrigerator up to a day in advance. The bacon can also be cooked and crumbled a day in advance and stored in the refrigerator.
How to Store: Potato wedges are best when eaten immediately but if you have leftovers they can be stored in an airtight container in the refrigerator for up to 3 days.
How to Reheat: Bake leftovers in the oven at 400°F for about 10 minutes or until heated through. Be sure to remove any cold-type toppings like sour cream or guacamole.
Recipe Tips and Notes
- Use russet potatoes for the best texture.
- Cut the potatoes into even wedges so they cook evenly.
- Don’t overcrowd the baking sheet as this prevent the wedges from browning evenly.
- Toss the potatoes with the olive oil, salt, and pepper before baking; this will help them to crisp up evenly.
- Don’t overbake the potatoes. They should be golden brown and crispy, but not burnt.
- Use parchment paper to line the baking sheet. Besides helping the potatoes get crispy on the outside, it makes for an easier clean-up afterwards.
Frequently Asked Questions
Technically speaking they are since they are baked instead of fried; however, depending on the amount of toppings that get piled they probably won’t be.
Yes, prepare the wedges as instructed but place them in an even layer on an air fryer basket or rack then air fryer for about 20 minutes at 400°F. Toss every 5 to 10 minutes so that they are evenly browned. Top with the cheese and bacon and serve.
Other Recipes to Try
If you enjoy this loaded potato wedges recipe, we recommend some of these dishes to serve with them:
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Loaded Potato Wedges
- 1 Cookie or Baking Sheet
- 1 Medium-Sized Bowl
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup sour cream or crema
- ½ cup cheddar cheese, grated
- ½ cup bacon, cooked and crumbled
- scallions or chives
- Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
- Wash and dry potatoes then cut them into 8 wedges.
- Place the potato wedges in a bowl and drizzle with oil and sprinkle with kosher salt. Toss well to coat.
- Spread potato wedges out onto the parchment-lined baking sheet, making sure they do not overlap or touch.
- Bake for 30 minutes flipping the wedges over halfway through baking. Wedges should be golden, crisp, and fork-tender.
- Remove the potatoes from the oven and top with cheese and crumbled bacon. Return them to the oven and bake for an additional 2 minutes to allow the cheese to melt.
- Transfer to a serving platter and top with sour cream and onions. Serve immediately.