These Loaded Baked Potato Wedges are crispy and creamy all at once! They’re packed with your favorite toppings, like cheese, bacon, and sour cream, making them super tasty.
Honestly, you can’t go wrong with potatoes and cheese! I love to serve these as a snack or a fun side dish—they never last long! Who can resist a good potato wedge, right? 😄
Key Ingredients & Substitutions
Potatoes: Use large russet or Yukon Gold potatoes for the best texture. If you prefer a smaller size or a different variety, red potatoes work too, but they may have a creamier texture.
Olive Oil: While olive oil adds a nice flavor, you can substitute it with canola oil or melted butter. Both will help crisp up the wedges.
Cheddar Cheese: Cheddar is a classic choice, but you can mix it up with Monterey Jack, pepper jack for some spice, or even a blend of cheeses for extra flavor the way I like to do!
Bacon: For a vegetarian option, use crispy chickpeas or cooked tempeh as a substitute. You could also skip this entirely and use toppings like mushrooms or extra veggies!
Sour Cream: Greek yogurt is a great substitute for a healthier option, or you can try a dairy-free sour cream if you want to keep things vegan.
How Do I Make My Wedges Extra Crispy?
Crisping potato wedges can be tricky, but there are tips to ensure success! First, cutting the wedges evenly helps them cook uniformly. Make sure they’re fully coated in oil and seasoning. This creates a nice crispness as they bake.
- Make sure to bake them in a single layer on the sheet. Overcrowding leads to steaming, not crisping!
- Flip them halfway through for even cooking and golden color.
- Using a high heat (425°F or 220°C) ensures they crisp up nicely.
- If you want an even crunchier texture, you can broil them for the last 1-2 minutes but keep a close eye on them!
Follow these steps, and you’ll have crispy, delicious potato wedges every time! Enjoy your cooking journey!
Loaded Baked Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large baking potatoes (russet or Yukon Gold)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Toppings:
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives or green onions
How Much Time Will You Need?
This recipe will take about 10 minutes to prep plus 40-45 minutes to cook. So, in total, expect around 50-55 minutes to get these delicious loaded potato wedges ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 425°F (220°C). While it’s heating up, line a baking sheet with parchment paper or lightly grease it to prevent the wedges from sticking.
2. Wash and Cut Potatoes
Next, give your potatoes a good wash to remove any dirt. Scrub them well to make sure they are clean. Once that’s done, cut each potato in half lengthwise, and then slice each half into 3-4 wedges, depending on how thick you like your wedges.
3. Season the Wedges
Place the potato wedges into a large bowl and drizzle the olive oil over them. Sprinkle salt, black pepper, and garlic powder on top. Toss the wedges until they are well-coated with the oil and seasoning—this is where the flavor starts!
4. Arrange and Bake
Now, place the wedges on the prepared baking sheet in a single layer. Make sure they are skin side down for the best crispiness! Bake in the oven for about 30-35 minutes, giving them a turn halfway through, until they become golden brown and crispy on the outside and soft on the inside.
5. Add Cheese and Bacon
Once the wedges are baked to perfection, take them out of the oven and sprinkle the shredded cheddar cheese evenly across the top. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Finish with Toppings
When the cheese has melted, remove the wedges from the oven. Now it’s time to make them deliciously loaded—sprinkle the chopped bacon on top! You can drizzle sour cream over the wedges or serve it on the side for dipping.
7. Garnish and Serve
Finally, sprinkle chopped chives or green onions over your loaded wedges for a fresh touch. Serve these bad boys warm and enjoy them while they’re still crispy!
These loaded baked potato wedges are sure to be a hit with everyone! They’re the perfect mix of cheesy, crispy, and creamy, and they taste just as good as they look! Enjoy! 🎉
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes are ideal for their texture, you can use red potatoes or even fingerling potatoes. Just keep an eye on the cooking time, as smaller potatoes may cook faster.
How Do I Store Leftover Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes until they are warmed through and crispy again.
Can I Make This Recipe in an Air Fryer?
Yes! Preheat your air fryer to 400°F (200°C) and cook the wedges in a single layer for about 15-20 minutes, shaking the basket halfway through to ensure even cooking. Add cheese and cook for an additional 2-3 minutes to melt.
What Can I Use Instead of Sour Cream?
If you prefer a healthier or dairy-free option, Greek yogurt works great as a substitute. Alternatively, you can use vegan sour cream or even guacamole for a different twist!
