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waste nothing loaded potato wedges

Waste-nothing loaded potato wedges

Use unpeeled potatoes and any cheese and milk that’s almost past its best with this recipe for potato wedges – it's great for Friday nights in


- 4 large russet potatoes

- Olive oil

- Salt

- Pepper

- Garlic powder

- Paprika

- 1/4 cup shredded cheddar cheese

- 1/4 cup cooked and crumbled bacon

- 1/4 cup chopped green onions


1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash and dry 4 large russet potatoes. Cut each potato into wedges by slicing them in half lengthwise, and then cutting each half into 3-4 wedges.

3. Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat the wedges evenly.

4. In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Sprinkle the seasoning mixture over the potato wedges and toss again to evenly coat them.

5. Place the seasoned potato wedges on the prepared baking sheet in a single layer.

6. Bake the potato wedges in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.

7. Once the potato wedges are cooked, remove them from the oven and sprinkle the shredded cheddar cheese on top. Return the baking sheet to the oven for an additional 2-3 minutes, or until the cheese is melted.

8. Take the potato wedges out of the oven and allow them to cool for a few minutes. Then, top them with the cooked and crumbled bacon and chopped green onions.

9. Serve the loaded potato wedges hot as an appetizer or side dish. Enjoy your delicious and waste-nothing loaded potato wedges!

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