Parmesan Potato or Loaded Baked Potato Wedges
This is a nice variation on potatoes.
Parmesan Potato or Loaded Baked Potato Wedges
Print RecipeIngredients
- 6 large potatoes (Russet are best)
- ½ cup olive oil
- 1 ½ Tbsp salt
- 1 ½ Tbsp garlic powder (or minced garlic)
- 1 ½ Tbsp Italian seasoning
- 1 cup Parmesan cheese (grated)
Loaded Baked Potato Wedges Variation:
- 8-10 slices bacon (cooked and crumbled)
- 1 ½ cups shredded cheddar cheese
- ¾ cup sour cream
- 6 green onions (sliced)
Instructions:
- Preheat the oven to 400°. Line 2 baking sheets with foil.
- Wash the potatoes and cut them into wedges.
- Place the cut potatoes in a large bowl and add the rest of the ingredients. Mix until the potatoes are completely covered with oil and seasoning.
- Spread the potatoes evenly on the prepared pans and bake for 35-40 minutes, or until fork-tender.
Loaded Baked Potato Wedges Variation:
- After the potatoes are finished cooking, sprinkle shredded cheese and bacon over the wedges.
- Return to the oven until the cheese is melted – 2-3 minutes.
- Before serving, top with dollops of sour cream and green onions.
Notes:
Prepare Ahead: You can wash and cut the potatoes then cover them with water and keep them in the fridge until ready to use. You can also combine the dry ingredients in a bowl and cover and set aside until time to bake the potatoes.
Diet: Gluten Free, Egg Free
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