On those nights when you plan on grilling out, nobody wants to spend tons of time in the kitchen preparing the side dishes to accompany the main meal. This delicious recipe for Savory Oven Baked Loaded Potato Wedges only take a few minutes to prepare before baking.
In the summertime, grilling is the perfect solution for dinner. Everyone loves grilled hamburgers, steaks, chicken, and veggies. But, when you cook on the grill, you still have to figure out the side items to round out the meal. Nobody wants to spend tons of time in the kitchen on a night when you’re grilling. After all, the point of grilling out is to avoid making a big mess in the kitchen and spending tons of time over a hot stove.
Savory Oven-Baked Loaded Potato Wedges Recipe
- Large Baking Pan
- Chef's Knife
- 4 pcs Large Russet Potatoes
- 1 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 3 tbsp Cooking Oil
- 1/4 cup Shredded Cheese any variety that you prefer
- 1/4 cup Bacon Bits or 2-3 slices of bacon cooked and crumbled into small pieces
- Preheat the oven to 400 degrees.
- Line a large baking sheet with aluminum foil.
- After thoroughly scrubbing your potatoes, use a cutting board and a sharp chef’s knife to cut the potatoes into wedges.
- Leave the skin on the potato wedges. You basically want the potatoes to be about half an inch to three-quarters of an inch thick. Do your best to cut them uniformly, because you don’t want some of the potatoes to be burned and overcooked while other pieces are still hard and not baked.
- Spread the potatoes in an even layer on the baking sheet.
- Drizzle the oil all over them.
- Toss the potatoes in the cooking oil using a spatula to stir them around. You want them thoroughly coated so that the outer layer of potatoes will be slightly crisp.
- Sprinkle the paprika, salt, onion powder, and garlic powder over the potatoes evenly.
- Place the pan in the center of the oven, close the door, and set a timer for about 20 minutes.
- Find something else to do for a while.
- When the timer goes off, use a spatula to gently flip and stir the potatoes. This will help them to cook a bit more uniformly and avoid their sticking to the foil when they’re done.
- Set a timer for another 20 minutes. You may want to proceed with the other mealtime preparations that you will need for dinner.
- After the timer goes off, take the pan from the oven.
- Look the potatoes over carefully. The potatoes should be a light golden brown color, so if they’re not, return them to the oven for another five to ten minutes.
- When you’re satisfied with the color, take them out of the oven. Find the biggest, fattest wedge that you can, and poke it with a fork.
- It should be completely soft all the way through. You may even want to taste test the potatoes at this point. If you’re satisfied with the texture, move on to the next step. If not, return them to the oven to bake for a few more minutes.
- Next, sprinkle the cheese evenly over the potatoes. Top with the bacon, scattering it all over the potatoes.
- Place the pan of potatoes back into the oven for four to five minutes until the cheese is bubbly and melted.
- Serve hot, right from the oven.
Key Ingredients: Cream Cheese