Cheddar Bacon Potato Wedges

Introduction

I have a soft spot for any recipe that makes the whole kitchen smell like comfort food heaven. Cheddar Bacon Potato Wedges do that in the best possible way. You know that moment when something comes out of the oven sizzling, cheesy, and golden. That moment makes me weirdly happy, and these wedges always deliver it.

What This Recipe Is

Think of thick potato wedges roasted until crisp, then loaded with melted cheddar, smoky bacon, and a pop of green onions. You get the vibe of loaded potato skins, but with ten times less work. You can snack on them, serve them as a side, or honestly just make a whole tray for yourself. I’m not judging.

Why This Recipe Feels Special

There’s something about combining crunchy potatoes, salty bacon, and gooey cheese that makes people stop talking and start smiling. I love this recipe because it feels casual but still impressive. You can throw it together on a random weeknight or serve it at a game-day gathering. Either way, people act like you worked magic.

Why You’ll Love This Recipe

• Big flavor with tiny effort. You get crisp, cheesy, smoky goodness without fuss.
• Easy to customize. You can make these wedges mild, spicy, extra crunchy, or even veggie-friendly.
• Crowd-pleasing. Kids love them. Adults love them. Pets will try to steal them.
• Budget friendly. Potatoes stretch far and taste great with simple add-ons.
• Works as a side or a whole meal. You pick the vibe.

Tools You’ll Need

• Baking sheet. Gives the wedges enough space to crisp.
• Parchment paper or foil. Helps with cleanup and prevents sticking.
• Sharp knife. Makes cutting the wedges easier and safer.
• Mixing bowl. Lets you coat the potatoes evenly in oil and seasoning.
• Tongs or a spatula. Helps you flip the wedges without losing your cool.
• Skillet. For crisping the bacon to perfection.

Ingredients

Potato Wedges

• 4 large russet potatoes (about 2 lb or 900 g)
• 3 tbsp olive oil (45 ml)
• 1 tsp garlic powder (3 g)
• 1 tsp paprika (3 g)
• 1 tsp salt (6 g)
• ½ tsp black pepper (1 g)

Toppings

• 1 ½ cups shredded cheddar cheese (170 g)
• 6 slices cooked bacon, crumbled (about 85 g)
• 2 green onions, sliced
• Sour cream for serving (optional)

Step-by-Step Instructions

1. Prep the potatoes

Scrub the potatoes well. Keep the skins on for flavor and texture. Slice each potato into 6 to 8 wedges. If the wedges feel uneven, don’t stress. They’ll still crisp.

2. Season the wedges

Add the wedges to a large bowl. Drizzle the olive oil over them. Sprinkle in the garlic powder, paprika, salt, and pepper. Toss with your hands. You’ll get the most even coating this way and honestly it feels satisfying.

3. Arrange on a baking sheet

Line your sheet with parchment or foil. Spread the wedges out in a single layer. If they’re crowded, they steam instead of crisp. Give them space so they can get those gorgeous golden edges.

4. Bake until crispy

Bake at 425°F (220°C) for about 35 to 40 minutes. Flip them halfway through so they brown evenly. When the tips look deep golden and the centers feel soft when poked with a fork, they’re ready.

5. Add the toppings

Pull the tray from the oven. Sprinkle the cheddar and bacon crumbles over the hot wedges. Slide the tray back in for about 3 minutes until the cheese melts into bubbly goodness.

6. Finish and serve

Top with green onions and serve with sour cream. You’ll hear the little sizzle when the cold sour cream hits the hot wedge. That’s your sign you did everything right.

Serving Ideas

• Serve with ranch, sour cream, chipotle mayo, or honey mustard.
• Pair with burgers, grilled chicken, or chili.
• Make them a full meal by adding shredded rotisserie chicken and a drizzle of BBQ sauce.

Variations and Customizations

• Spicy version. Add cayenne or use pepper jack cheese.
• Veggie twist. Swap bacon for roasted corn or caramelized onions.
• Extra crispy. Soak the raw wedges in cold water for 20 minutes, then dry well before seasoning.
• Garlic lover’s wedge. Toss with minced fresh garlic in the last 5 minutes of baking so it doesn’t burn.

Make Ahead and Storage

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the oven or air fryer so they crisp back up.
• Make ahead by slicing and seasoning the potatoes in advance. Keep them covered in the fridge for up to 24 hours before baking.

Pro Tips and Mistakes to Avoid

• Dry the potatoes well after washing. Moisture keeps them from crisping.
• Don’t overcrowd the pan. A roomy tray gives you restaurant-level edges.
• Use freshly shredded cheese. Pre-shredded cheese has coating that stops it from melting smoothly.
• Cook the bacon until fully crisp. Soft bacon gets lost under the cheese.
• Flip once, not constantly. Flipping too much keeps the potatoes from forming a crust.

Recipe Details

• Yield. 4 servings
• Prep Time. 10 minutes
• Cook Time. 40 minutes
• Total Time. 50 minutes

Nutrition (Per Serving, Approx.)

• Calories. 420
• Protein. 14 g
• Fat. 22 g
• Carbs. 42 g
• Fiber. 4 g

Final Thoughts

I hope you make these Cheddar Bacon Potato Wedges soon because they’re the kind of recipe that brings people into the kitchen before you even call them. If you try them, I’d love to hear how they turned out. Send a picture, leave a comment, or tell me what twist you added. I’m always excited to see what you create.