Bacon Cheddar Potato Wedges

Easy Baked Bacon Cheddar Potato Wedges

These Bacon Cheddar Potato Wedges take crispy oven-baked potatoes and load them up with melted cheddar cheese and crispy bacon for an easy side dish everyone will want to grab straight from the baking sheet. The potatoes are seasoned with paprika, garlic, and onion, baked until golden brown, then finished with cheese and bacon for all the flavors of a loaded baked potato in crispy wedge form.

They’re perfect alongside burgers, steak, grilled chicken, or sandwiches, but they’re just as good served as a game day appetizer with sour cream for dipping. Add some chopped green onions on top, and you have an easy plate of loaded potato wedges that requires very little hands-on work.

Why You’ll Love These Bacon Cheddar Potato Wedges

There are plenty of reasons this potato recipe deserves a spot in your regular rotation:

• Crispy on the outside and fluffy inside
• Loaded with cheddar cheese and bacon
• Baked instead of fried
• Made with simple ingredients
• Easy to customize with your favorite toppings
• Perfect as a hearty side dish or appetizer
• Great for game day and the big game
• Kid-friendly and family-friendly

The extra step of soaking the potatoes in cold water helps remove excess starch, giving you crispier wedges without deep frying.

Ingredients You’ll Need

Potatoes

• 4 large Russet potatoes
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons olive oil

Toppings

• 3 slices bacon
• ¼ cup shredded cheddar cheese

Optional Toppings

• Sour cream
• Chopped green onions
• Extra crispy bacon
• Additional cheddar cheese

Why Russet Potatoes Are Best for Potato Wedges

I recommend Russet potatoes for this recipe because their high starch content gives the wedges a fluffy center while the outside becomes beautifully crisp.

They’re also large enough to cut into substantial wedges that hold up well underneath the bacon and cheddar cheese.

Yukon Gold potatoes can work, but they’ll have a creamier, slightly denser interior. You can even make the recipe with sweet potatoes for a completely different version.

For classic crispy baked potato wedges, though, Russets are my first choice.

Tools for this recipe

Baking Sheet

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Mixing Bowl

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measuring spoons

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How to Make Bacon Cheddar Potato Wedges

Step 1: Preheat the Oven

Preheat your oven to 400°F.

Prepare a large baking sheet with nonstick foil.

Using a large sheet pan gives the potatoes plenty of room to spread out, which is important for getting them crispy.

Step 2: Prepare the Potatoes

Wash the Russet potatoes thoroughly to remove any dirt.

There’s no need to peel them. Keeping the skin on gives the wedges more texture and helps them hold their shape.

Pat the potatoes dry with a paper towel.

Step 3: Make the Seasoning

In a small bowl, combine:

• Paprika
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper

Mix until evenly combined.

Step 4: Cut the Potato Wedges

Cut each potato in half lengthwise.

Place each half flat-side down and cut it lengthwise again.

For larger potatoes, cut each section in half one more time so that each potato makes approximately eight wedges.

Try to keep the wedges similar in size so their cooking time stays consistent.

The Secret to Crispier Potato Wedges

Before seasoning the potatoes, soak them in ice water for 30 minutes.

This helps remove some of the starch from the surface of the potatoes.

Less surface starch means the potatoes can become crispier in the oven instead of developing a soft or gummy exterior.

Once the potatoes have soaked, drain them thoroughly.

Spread the wedges over paper towels, cover them with additional paper towels, and gently press down to remove as much excess moisture as possible.

Don’t skip the drying step. Wet potatoes will steam in the oven, making it much harder to get those crisp, golden edges.

Step 5: Season the Potatoes

Place the thoroughly dried potato wedges in a large bowl.

Drizzle with the olive oil.

Sprinkle the seasoning mixture over the potatoes and toss until every wedge is evenly coated.

Make sure the oil and seasonings get onto all sides of the potatoes.

Step 6: Arrange on the Baking Sheet

Spread the wedges onto the prepared baking sheet in a single layer.

Avoid overcrowding the pan.

Arrange each wedge so one of the flat cut sides is touching the foil. This gives more of the potato direct contact with the hot surface and helps create those crisp, browned edges.

If your pan is too small, use a second baking sheet rather than crowding everything onto one.

Step 7: Bake

Bake the potato wedges for 35–40 minutes.

Flip the wedges halfway through so both sides have a chance to become crispy and golden brown.

The potatoes are ready when the outside is crisp and the potato flesh inside is tender.

Step 8: Add Bacon and Cheddar

Remove the baking sheet from the oven.

Sprinkle the wedges with:

• Shredded cheddar cheese
• Cooked bacon bits

Return the potatoes to the oven for approximately 2 minutes, or just until the cheese melts.

Step 9: Add Your Favorite Toppings

Serve the wedges hot from the oven.

You can keep them simple or take them to the next level with toppings such as:

• Sour cream
• Green onions
• Extra bacon
• Extra cheddar cheese
• Fresh chives
• Ranch dressing
• Jalapeños
• Hot sauce

Serve them on a platter for sharing or pile them onto individual plates as an easy side dish.

Tips for the Crispiest Potato Wedges

Don’t Skip the Soak

Giving the wedges 30 minutes in cold water helps remove surface starch and encourages a crispier exterior.

Dry Them Really Well

This is just as important as soaking them. Any water left on the potatoes creates steam in the oven.

Give Them Space

The wedges need room for hot air to circulate. Overcrowding traps steam and leaves you with softer potatoes.

Keep the Skin On

The skin gets deliciously crisp and helps the wedges maintain their shape.

Put a Cut Side Down

Direct contact between the flat side of the potato and the baking sheet encourages better browning.

Add the Cheese at the End

Cheddar cheese only needs a couple of minutes to melt. Adding it too early can cause it to overcook before the potatoes are ready.

What Kind of Cheese Is Best?

Cheddar cheese is perfect for loaded potatoes because its sharper flavor stands up to the bacon and seasonings.

I like freshly shredded cheddar because it melts better than packaged shredded cheese.

You could also use:

• Sharp cheddar cheese
• Colby Jack
• Monterey Jack
• Pepper Jack
• A Mexican cheese blend

Or combine two cheeses if you want them extra cheesy.

How to Cook the Bacon

Cook your bacon until crisp, then drain it before chopping it into small pieces.

Crispy bacon works best because it provides a nice contrast to the fluffy potatoes and melty cheese.

If you already have cooked bacon in the refrigerator, this recipe is also a great way to use it.

Easy Loaded Potato Wedge Variations

Bacon Ranch Potato Wedges

Drizzle the finished wedges with ranch dressing and add green onions.

Jalapeño Cheddar Wedges

Add sliced jalapeños with the cheddar cheese for a little heat.

BBQ Bacon Potato Wedges

Drizzle with BBQ sauce after baking for a sweet and smoky version.

Extra Loaded Potato Wedges

Add sour cream, green onions, extra bacon, and plenty of cheddar for the full loaded baked potato experience.

Taco Potato Wedges

Top with seasoned ground beef, cheese, sour cream, green onions, and diced tomatoes.

Buffalo Potato Wedges

Drizzle with buffalo sauce and serve with ranch or blue cheese dressing.

What to Serve with Bacon Cheddar Potato Wedges

These are a perfect side dish for so many of the hearty dinners on Krystel’s Cooking.

BBQ Bacon Cheeseburger

A juicy BBQ bacon cheeseburger and crispy loaded potato wedges are an obvious match. Serve them together when you’re craving a restaurant-style burger-and-fries dinner at home.

Bacon Wrapped Hot Dogs

For an easy game-day or summertime meal, serve these cheesy wedges alongside bacon-wrapped hot dogs.

Hot Honey Grilled Chicken

The sweet and spicy grilled chicken pairs especially well with smoky bacon, cheddar, and crispy potatoes.

Cajun Garlic Butter Steak Bites

These wedges make a great steak-night side. The crispy potatoes are perfect alongside tender Cajun steak bites and that rich garlic butter.

Ranch Garlic Parmesan Chicken Skewers

Ranch, garlic Parmesan, bacon, cheddar, and potatoes all work beautifully together, making these two recipes an easy dinner pairing.

Salisbury Steak and Gravy

If you want pure comfort food, serve the wedges with Salisbury steak and rich mushroom gravy.

Smothered Boneless Pork Chops in Creamy Garlic Sauce

The crispy potatoes give you a nice contrast to tender pork chops covered in creamy garlic gravy.

Can I Make These in the Air Fryer?

Yes.

After soaking, drying, seasoning, and coating the wedges with olive oil, arrange them in the air fryer basket without overcrowding.

Cook at approximately 400°F for 15–20 minutes, flipping or shaking them halfway through.

Because air fryers vary, start checking them early.

Once the potatoes are crisp and tender, add the cheese and bacon and air fry for another minute or two until the cheese melts.

You may need to work in batches depending on the size of your air fryer.

Can I Make Them Ahead of Time?

Potato wedges are best immediately after baking because that’s when they’re crispiest.

If you want to get a head start, you can cut and soak the potatoes ahead of time. Keep them submerged in cold water in the refrigerator, then thoroughly dry and season them when you’re ready to bake.

For the best texture, I wouldn’t fully bake them until you’re ready to serve.

How to Store Leftovers

Allow leftover potato wedges to cool completely.

Transfer them to an airtight container and refrigerate for up to 3–4 days.

If possible, store any additional sour cream or other cold toppings separately.

The Best Way to Reheat Potato Wedges

Skip the microwave if you want to restore some of their original crispiness.

Oven

Arrange the wedges in a single layer on a baking sheet and heat at 375°F for about 8–12 minutes, or until hot and crisp.

Air Fryer

Reheat at approximately 375°F for 4–6 minutes.

The air fryer is one of the best ways to bring leftover wedges back to life because the circulating hot air helps crisp the outside again.

Frequently Asked Questions

Do I have to soak potato wedges before baking?

No, but I recommend it. Soaking the potatoes in cold water removes some of their surface starch, which can help them become crispier in the oven.

Why aren’t my potato wedges crispy?

The potatoes may not have been dried thoroughly enough after soaking, the baking sheet may have been overcrowded, or the wedges may not have had enough direct contact with the hot pan.

Do I need to peel Russet potatoes?

No. The potato skins add texture and become deliciously crisp in the oven. Just wash and dry the potatoes thoroughly before cutting.

Can I use Yukon Gold potatoes?

Yes. Yukon Gold potatoes have a creamier interior and can be used, although Russets generally produce fluffier centers and crispier edges.

Can I use bacon bits?

Yes, although freshly cooked crispy bacon will give you the best flavor and texture.

What dipping sauces go with loaded potato wedges?

Sour cream is an easy choice, but ranch dressing, spicy ranch, BBQ sauce, honey mustard, cheese sauce, and chipotle sauce are all delicious options.

Can I double the recipe?

Yes, but use two baking sheets if necessary. Keeping the potatoes in a single layer without overcrowding is much more important than fitting everything onto one pan.

Can I make these for game day?

Absolutely. These loaded potato wedges are an easy finger food for game day or the big game. Serve them on a large platter with bowls of sour cream, ranch, and other dipping sauces.

Final Thoughts

These Bacon Cheddar Potato Wedges turn simple baked potatoes into a crispy, cheesy, bacon-loaded side dish that works just as well for family dinner as it does for game day.

Soaking the Russet potatoes in ice water and thoroughly drying them before baking helps create crisp edges while keeping the centers soft and fluffy. Then cheddar cheese and crispy bacon give them all the flavor of a loaded baked potato without needing a fork and knife.

Top them with sour cream and green onions, set out your favorite dipping sauces, and don’t expect the pan to stay full for long.iet food is while you’re waiting for the steak to cook.”

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