A great appetizer for any party or game day- Loaded Baked Potato Wedges.
A simple potato topped with cheese, crumbled bacon, sour cream and chives.
Watch the video for this recipe!
This recipe was made with my game day fans in mind, but if you’re not into sports this is still a great appetizer for any occasion.
I would call myself a social sports fan. I like to watch sports with a group or even live, but other than that I’m not that interested unless it’s the Olympics.
Maybe it’s the thrill of it all. Whether you’re are a sports fan or not, most of us enjoy a good appetizer, like these baked potato wedges.
You will need:
- Russet potatoes
- Garlic salt
- Sharp cheddar cheese
- Bacon- cut into small pieces
- Sour cream
- Green onion
Steps to make this recipe:
Preheat oven to 400 degrees. Wash the potatoes thoroughly and cut off the sides of the potato.
Butter the potato as desired, season with garlic salt and cover completely with foil. Place directly on the oven rack and bake for an hour and 20 minutes or until fork-tender.
Remove the potatoes from the oven, uncover the top of the potato and sprinkle with your desired amount of shredded cheese.
Return to the oven for an additional 10 minutes. Remove from the oven and garnish with bacon, sour cream, and chives.
I’m not very particular about eating green onion, but there is something about fresh chives on potato wedges that gives them an extra boost of flavor.
Let’s talk about this bacon because, besides the potato, the bacon is the star of the show.
Of course, fresh bacon was used for this recipe. Fresh, thick-cut bacon. I prefer Kroger store brand bacon, but use whatever your favorite brand is.
I do recommend thick-cut bacon due to the texture. The potato slices are somewhat thick so a thick cut of bacon best complements these potatoes.
Cut your bacon into small pieces and fry in a pan, stirring occasionally.
Once the bacon is done, remove from the pan and drain the excess oil on a paper towel.
These little potato wedges are so addicting!
Although they are considered an appetizer, depending on you how many you choose to eat they could very well turn into a meal. This is why I noted the serving size for two to three people.
I figured that most people will eat at least eat two, but two become three and three become four right?
So, of course, you have to consider your appetite and the appetite of others when creating this recipe.
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- 4 small russet potatoes
- 2 tbsps of butter
- 2 tsps of garlic salt
- 1/2-1 c of sharp cheddar cheese
- 4 slices of bacon- cut into small pieces (cooked)
- 4-6 tbsps of sour cream
- 1 green onion- chopped into small pieces
- Preheat the oven to 400 degrees.
- Wash the potatoes thoroughly and cut off the sides of the potato.
- Butter the potato as desired and season with garlic salt and cover completely with foil.
- Place directly on the oven rack and bake for an hour and 20 minutes or until fork tender.
- Remove the potatoes from oven, uncover the top of the potato and sprinkle with your desired amount of shredded cheese.
- Return to oven uncovered for an additional 10 minutes.
- Remove from the oven and garnish with bacon, sour cream, and chives.
- Serve and enjoy!