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Bacon Cheese Potato Wedges
Bacon Cheese Potato Wedges make a fantastic appetizer or easy side dish.
- 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
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.
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