Loaded Baked Potato Wedges
Indulge while feeding the whole crowd with this filling, sharable dish!
What you will need
3 lbs Russet Potatoes
2 Tbsp Olive Oil
1 Tbsp Smoked Paprika
1/2 tsp Black Pepper
1 tsp Salt
12 oz Bacon
7 oz Shredded Cheddar Cheese
4 oz Sour Cream
1/2 bunch Green Onion(Nutritional facts 162 calories, 8.36 g fat, 19.01 g carbohydrates, 4.4 g protein, 2 mg cholesterol, 442 mg sodium)
How to cook
Gather and portion ingredients. Wash and scrub potatoes.
Set oven to 425°F
Slice the potatoes into wedges.
Add the potato wedges to a large sheet pan and drizzle with olive oil.
Grate or finely chop the garlic and sprinkle over the potatoes. Add the smoked paprika as well.
Season the potato wedges with salt and pepper and mix to coat evenly.
Make a space in the middle of the sheet pan for the bacon. Lay it out on the pan. It's ok if it overlaps a bit. If your sheet pan is smaller, you may want to just use a separate pan!
Bake the sheet pan for about 30 minutes or until the bacon is crispy and the potatoes are cooked through and browned on one side.
Remove the root and clean the ends of the green onion. Slice thin.
Pull the bacon off the sheet and drain on a paper towel.
Chop the bacon into small pieces.
Drain excess bacon grease and pile up the potatoes. Sprinkle with cheese.
Place the oven rack on the top third of the oven and set to broil. Broil the cheese for a few minutes until bubbly and melting.
Sprinkle the potato wedges with bacon bits.
Dollop the sour cream on top of the wedges.