Who doesn’t love potato wedges! Well, I am no stranger to them and absolutely love them no matter how you put them together. So these Cheese & Bacon Potato Wedges are downright delicious.
We had these for lunch the other day and they were so tasty. The kids loved them, and we’ll, for sure, be making them again!
Notes About The Potato Wedges
- Prep time is really short, but they need to be baked for about an hour.
- When you look closer at the recipe below, you will see my roasting time is for an hour in a 375 F oven. I have a very hot oven and things tend to cook pretty quick. Always keep this is mind when reading recipes. Get to know your own oven and all it’s quirks.
- You want the potatoes to be soft but not turned to mush on the inside. Remember you are going to want to slice them into quarters holding their shape without falling apart. So, stab a fork in the potato to check it before taking it out of the oven.
Always, and I mean always , pierce the skin before baking your potatoes. If you think you don’t need to do this, DO IT. This will avoid the potato bursting and exploding in the oven. I know, because I have tried. So, pierce the skin for a non exploding potato. It might sound a bit like advice for a 5 year old, but just in case you are new to this, stab the potato a few times before popping it in the oven. This will save you lots of curse words for later!
- I used Cheddar cheese in this recipe, because it was what I had in the fridge. Well, that and feta. Which I did think about using, but the strong flavour is a bit too much for the slightly fussy 14 year old. Cheddar it was. Mind you, I think crumbled feta would be delicious. Again, don’t be limited by your cheese variety, use what you have on hand.
- These are great served with just basic sour cream on the side, but your could try your own dipping sauces or just skip it all together.
- Potato wedges make a great lunch, side dish or even party food. If you are planning to serve them at a party, you can have them all done and in the fridge, awaiting the final few minutes of baking. If doing this, remove them from the fridge about 20 minutes before putting them in the oven for the home stretch.
And friends, these would go great with my Albondigas en Tomato (Meatballs in Tomato Sauce). Happy cooking and see you all real soon!
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Get the recipe!
Cheese & Bacon Potato Wedges
Ingredients
- 4 potatoes large, baking variety
- 4 strips bacon
- 3/4 Cup Cheddar cheese grated
- 2 Spring onions finely chopped
- Few sprigs chives finely chopped
- Sour cream to serve
- Sea salt
- Fresh ground black pepper
Instructions
- Preheat oven to 375 F degrees. Scrub potatoes and pierce the skin in a few places with a knife. Place on rack in oven for about 50 minutes to one hour.
- While the potatoes are baking, fry the bacon. In a skillet set over medium heat, add the bacon and cook for just a few minutes per side. Remove from heat, drain in paper towels and roughly cup up the bacon.
- Remove the potatoes from the oven and slice them in half and then in quarters lengthways. Place the potatoes on a baking tray and sprinkle over cheese, bacon and spring onions. Place back in the oven for about 10 – 12 minutes. Remove from oven, sprinkle over chives and season with salt and pepper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
