Loaded Wedge Recipe
|GF| Bacon, Tomato, Blue Cheese
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Ingredients
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Wedge Potatoes
Toppings
Method
Prepare the Potatoes
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Cut Potatoes
Wash and scrub the Russet potatoes. Cut each potato into wedges (about 8 wedges per potato).
- 3
Season Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
Bake the Potatoes
- 4
Arrange on Baking Sheet
Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Prepare the Toppings
- 6
- 7
Prepare Tomatoes
While the bacon is cooking, halve the cherry tomatoes.
Assemble the Loaded Wedge
- 8
Top the Wedges
Once the potato wedges are done, remove them from the oven and top each wedge with crumbled bacon, halved cherry tomatoes, and crumbled blue cheese.
- 9
Garnish
Sprinkle the chopped green onions over the top for added flavor and color.
- 10
Serve
Serve warm as a delicious appetizer or side dish.
