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Loaded Potato Wedges

Loaded Potato Wedges

Jennie Duncan
Loaded with cheese, bacon, and fresh green onions and served with sour cream for dipping these Loaded Potato Wedges is a recipe you will want to try! 
Prep Time 10 mins
Cook Time 48 mins
Total Time 58 mins
Course Side
Cuisine American
Servings 6 servings
Calories 339 kcal


  • 2 pounds Russet potatoes
  • 2 tablespoon Olive oil
  • 1 teaspoon Seasoning salt (or to taste)
  • ¾ cup Cheddar cheese (shreddeD)
  • ½ cup Bacon (cook and crumbled)
  • cup Green onions (diced)
  • ½ cup Sour cream (for dipping


  • Preheat oven to 400 degrees F and prepare your baking sheer with foil and a wire rack then set aside.
  • Cut potatoes into wedges by cutting in half and then half again until you get the perfect wedge size. Place them into a large mixing bowl. Add olive oil, seasoning salt, pepper to potatoes and mix until evenly coated.
  • Place wedges on the wire rack and bake for 40 minutes
  • Remove from oven and remove wire rack. Place wedges on foil and top with cheese. Bake for an additional 5-8 minutes until cheese is melted. Remove from oven and top with bacon and green onions. Serve with sour cream for dipping.


Serving: 2ozCalories: 339kcalCarbohydrates: 29gProtein: 10gFat: 21gSaturated Fat: 8gCholesterol: 38mgSodium: 630mgPotassium: 726mgFiber: 2gSugar: 2gVitamin A: 316IUVitamin C: 10mgCalcium: 147mgIron: 2mg
Keyword Loaded Potato Wedges
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