Loaded Potato Wedges
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Transform simple potato wedges into a loaded indulgence with cheese, bacon, and sour cream. Melty cheese and crispy bacon combine for an amazing dish that's easy to prepare. Instructions and timing for the loaded wedges are on this page.
Ingredients
- 3 medium russet potatoes, cut into wedges
- 1 tablespoon oil
- Salt, pepper, garlic powder
For loading (after cooking):
- 1/2 cup shredded cheddar
- 3 slices bacon, cooked and crumbled
- 2 tablespoons sour cream
- 1 green onion, sliced
- Hot sauce (optional)
Season it upPairs with Classic BBQ Rub, Garlic Parmesan, Old Bay Classic, or Ranch SeasoningSee all seasonings →
Steps
- 01Soak, dry, oil, season, and air fry per the base recipe.
- 02In the last 2 minutes of cooking, pull the basket and scatter cheddar cheese over the wedges. Return to the air fryer until the cheese is melted and bubbly.
- 03Transfer to a plate. Top with crumbled bacon, sour cream, green onions, and hot sauce.
The cheese goes on in the air fryer for the last 2 minutes, not after. It melts and fuses to the hot surface of the wedge instead of sitting on top as a cold clump. Everything else goes on after so it stays fresh and cool against the hot potato and melted cheese.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Cut potatoes into thick wedges and soak in cold water for 10 minutes.
- 03Drain, pat completely dry, and toss with oil and seasonings.
- 04Place in the basket, avoiding overcrowding.
- 05Cook for 18 minutes, shaking the basket halfway through.
- 06Check for a crispy exterior and fluffy interior, then serve.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes to re-crisp.
Discussion
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