Game Day Loaded Potato Wedges (Print Version)

Crispy potato wedges topped with melted cheese, bacon, sour cream, and green onions—the ultimate crowd-pleasing snack.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon garlic powder

→ Toppings

07 - 1 ½ cups shredded sharp cheddar cheese
08 - 6 slices bacon, cooked and crumbled
09 - ½ cup sour cream
10 - 3 green onions, thinly sliced
11 - 2 tablespoons fresh chives, chopped (optional)
12 - 1 small jalapeño, thinly sliced (optional)

# How to Prepare:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Cut the potatoes lengthwise into wedges (about 8 per potato).
03 - In a large bowl, toss potato wedges with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
04 - Arrange wedges in a single layer on the prepared baking sheet, skin side down.
05 - Bake for 30 minutes, flipping halfway through, until golden brown and crisp.
06 - Remove from oven and sprinkle cheddar cheese and bacon evenly over the wedges.
07 - Return to oven for 5 minutes, or until cheese is melted and bubbly.
08 - Transfer wedges to a serving platter. Top with dollops of sour cream, green onions, chives, and jalapeño slices if desired.
09 - Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and fluffy interior creates that magical texture that makes you reach for just one more.
  • You can customize the toppings based on whatever you have in your fridge, making it perfect for those impromptu gatherings when friends text they're coming over.
02 -
  • After multiple batches with soggy bottoms, I discovered that placing the wedges skin-side down for the entire first half of baking creates a natural barrier that prevents them from becoming too saturated with oil.
  • Letting the wedges cool for 2-3 minutes before adding sour cream means it won't completely melt away, giving you those perfect dollops that hold their shape.
03 -
  • After years of inconsistent results, I discovered that soaking the cut potatoes in cold water for 30 minutes removes excess starch and guarantees that perfect crispy exterior every single time.
  • Reserve a small portion of the cheese and bacon to add fresh after baking for a layered texture experience that elevates the entire dish.

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