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Bacon Cheese Potato Wedges

by Judith Hannemann

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Bacon Cheese Potato Wedges
Bacon Cheese Potato Wedges
Gobs of cheese and loads of bacon make these potato snacks addictive.  Also, enter for a chance to win a dish from Revol’s Basalt collection! GIVEAWAY HAS ENDED.

What can be better than steak fries smothered in cheese, bacon and a creamy ranch sauce?  Not much but coming really close is owning a piece of Revol’s Basalt line!

Bacon Cheese Potato Wedges #PartyFood #HolidayAppetizers #appetizers #bakedpotatoes
Another Great Hot Appetizer!

The pieces being offered for this giveaway are the round pan shown in the pic above and in my Cheese Danish Pizza post OR a 7.75-inch square dish.  The winner will have a choice of either or.I LOVE my round dish.  It’s so useful!!  It may look like slate, but that’s where the similarity ends.  It’s as tough and durable as any of Revol’s porcelain bakeware and can take temps up to 575 degrees F.

My round dish is so beautiful, I was proud to serve these potato wedges appetizers at the table right on it.  It literally went from oven to table!

To see the full line of Basalt, please visit Revol on the web.

 

 
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Bacon Cheese Potato Wedges

Bacon Cheese Potato Wedges make a fantastic appetizer or easy side dish.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: bacon, cheddar cheese, potato wedges
Servings: 6
Calories: 586kcal
Author: Judith Hannemann

Ingredients

  • 4-5 large russet potatoes or Idaho potatoes
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

For the Cream Sauce:

  • 1 cup plain greek yogurt or sour cream
  • 1/2 cup ranch salad dressing
  • 1/4 cup milk

For the Topping:

  • 1/2 cup crisp bacon diced
  • 1/2 cup green onions sliced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2-3/4 cup shredded mozzarella

Instructions

  • Scrub potatoes well to clean; dry with paper towel. Slice potatoes into steak fry style wedges. Place in a large bowl.
  • Pour olive oil over potato wedges and toss to coat well.
  • In a small bowl, mix cream sauce ingredients. Set aside.
  • Preheat oven to 400 degrees F. Line a large baking sheet (15 x 10-inches) with aluminum foil.
  • Spread potatoes in a single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake for 40 minutes or until wedges are tender and beginning to brown.
  • Pour HALF of the cream sauce on a separate baking sheet. Spread the sauce out a bit.
  • Place potato wedges on top of the sauce. Pour the other half of the sauce over the potato wedges. Top with the cheeses and bacon and return to the oven for 5-10 minutes, or until cheeses are melted and bubbling. Remove from oven and top with sliced green onions.
  • Serve immediately.

Nutrition

Serving: 4pieces | Calories: 586kcal | Carbohydrates: 49g | Protein: 22g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1032mg | Potassium: 1204mg | Fiber: 4g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 16mg | Calcium: 343mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!


 

 

Bacon Cheese Potato Wedges
Bacon Cheese Potato Wedges

 

Bacon Cheese Potato Wedges
Bacon Cheese Potato Wedges

 

Bacon Cheese Potato Wedges
Bacon Cheese Potato Wedges
 
 

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Comments

  1. AnnaZed says

    I think I would make something melty/cheesy too; like scolloped potatoes made with Gruyere.
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    {in the contest I am Margot Core on the Rafflecopter}