Loaded Potato Wedges Recipe
Log cabin stacked potato wedges, ground red chili pork, Monterey Jack cheese, pickled red onion, cajun creme, cotija crumbles, chives
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Loaded Potato Wedges
Method
Preparation
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the Russet potatoes. Cut them into wedges and place them in a large bowl.
Season the Wedges
Drizzle the potato wedges with olive oil. Season with salt, pepper, and paprika to taste. Toss the wedges until evenly coated.
Bake the Wedges
Arrange the seasoned potato wedges in a single layer on a baking sheet. Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Assemble the Loaded Wedges
Once the wedges are done, remove them from the oven. Layer the ground red chili pork over the wedges, followed by the shredded Monterey Jack cheese.
Finish with Toppings
Return the loaded wedges to the oven for an additional 5-7 minutes or until the cheese is melted. Remove from the oven and top with pickled red onion, cajun crème, cotija cheese, and chopped chives.
Serve
Serve hot and enjoy your loaded potato wedges!