Crispy, golden potato wedges piled high with bacon, melted cheese, and a dollop of sour cream… hard to argue with that. These loaded potato wedges are baked until the edges get that deep, crunchy finish, while the centers stay soft and fluffy.
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They come together in about 40 minutes and land somewhere between snack and full-on crowd food. Good with cocktails on a Friday night, just as good on a game-day table, and best served hot when the cheese is still melted, and everything’s a little messy.
Key Ingredients and Substitutions
No fancy ingredients are 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. Their higher starch content makes them fluffier inside and crisper outside. Yukon Gold, red, or even sweet potatoes can also be used.
- Cheese: You can use any kind of cheese, but make sure you don’t use pre-shredded cheese. It contains additives, such as potato starch, to prevent clumping, which can keep the cheese from melting completely.
- Bacon: We used thick-cut bacon for more flavor and chewiness, but any bacon will work.
How to Make Loaded Potato Wedges
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including 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 can lead to soggy, less-crispy wedges.
Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil to make cleanup much easier, then place a wire rack on it. Place the bacon on the wire rack, making sure the slices don’t overlap.
Cook the bacon for 15-20 minutes or until golden brown and crispy. Carefully remove the bacon from the oven and transfer it to a plate lined with paper towels to absorb any excess grease.
Line a baking or cookie sheet with parchment paper for easier cleanup, then set it aside. Wash and dry the potatoes. Cut them into 8 wedges by first cutting them in half lengthwise, then cutting them in half again. The wedges should be about 1/2 inch thick.
Place the potato wedges in a bowl, drizzle with oil, and sprinkle with kosher salt. Toss the wedges well to ensure they are evenly coated on all sides.
Spread the potato wedges onto the parchment-lined baking sheet, ensuring they do not overlap or touch. Bake them for 30 minutes, flipping the wedges halfway through.
You’ll know they’re ready when the wedges are golden and crispy on the outside, yet still fork-tender.
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 melt the cheese.
Transfer the bacon-and-cheese potato wedges to a serving platter and top with sour cream and onions. Serve immediately.
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, crumbled, and stored in the refrigerator for a day in advance.
How to Store: Potato wedges are best eaten immediately, but if you have leftovers, store them 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 toppings, such as sour cream or guacamole.
Frequently Asked Questions
More Game Day Recipes To Try
Looking for more football and tailgating recipes? Try these crowd-pleasing favorites:
- Mini Burgers – Perfect sliders topped with your favorite cheese and condiments, ideal for feeding a crowd.
- Tex Mex Queso – Creamy, melty cheese dip that’s a must-have for any game-day gathering.
- Philly Cheesesteak Sliders – Tender beef and melted cheese on soft rolls; these mini sandwiches disappear fast.
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Loaded Potato Wedges
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Equipment
- Cookie or Baking Sheet
- Medium Bowl
Ingredients
Wedges
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Toppings
- ½ cup cheddar cheese, grated
- ½ cup bacon, cooked and crumbled
- ¼ cup sour cream or crema
- scallions or chives
Instructions
- 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 and black pepper. 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 scallions. Serve immediately.
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