Potato Wedges with Cheese and Bacon
Get ready to elevate your snack game with these irresistible Potato Wedges with Cheese and Bacon! Perfectly seasoned Russet potato wedges are oven-baked to golden, crispy perfection, then topped with gooey melted cheddar cheese and crispy, smoky crumbled bacon. A sprinkle of fresh parsley adds a vibrant touch, while a side of creamy sour cream takes this indulgent dish to the next level. Perfect for game day, family gatherings, or a comfort-food craving, these potato wedges are an easy-to-make crowd-pleaser packed with bold flavors and satisfying textures. Whether served as a side or a shareable appetizer, this loaded potato recipe is guaranteed to impress. Keywords: potato wedges recipe, cheesy potato wedges, bacon potato wedges, easy appetizers, loaded potato wedges.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese
- 6 pieces Bacon strips
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Thoroughly wash and scrub the potatoes, then cut each potato into evenly sized wedges. Aim for about 6-8 wedges per potato.
In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the potato wedges to the bowl and toss until they are evenly coated in the seasoned oil.
Place the potato wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Once the potato wedges are fully cooked, remove them from the oven. Sprinkle the shredded cheddar cheese evenly over the hot wedges, followed by the crumbled bacon.
Return the baking sheet to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.
Remove the wedges from the oven and transfer them to a serving plate. Garnish with chopped fresh parsley, if desired.
Serve immediately with a side of sour cream for dipping, if you like. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
