Edit Recipe

Title *

Description

Ingredients (one per line)

Directions

Heat the oven to 450 degrees.

Arrange the bacon slices on a foil-lined sheet pan. Roast the bacon until browned and crisp, about 10 minutes. Remove from the oven and set bacon strips on a paper-towel-lined plate to soak up excess grease, then use your hands to break bacon into small pieces and set aside.

Meanwhile, slice each potato in half lengthwise, then slice each half again lengthwise, so you are left with 4 wedges. Submerge the potatoes in a large bowl of cold water for 5 minutes to remove excess starch. Remove from the water and dry each wedge with a towel.

Add the potato wedges to a mixing bowl and toss with the olive oil, garlic powder and 1 teaspoon each of salt and black pepper until evenly coated. Arrange the potato wedges skin-side down on a clean sheet pan.

Roast for 45 minutes, until the insides of the potatoes are soft and the skin is crispy. Remove from the oven and sprinkle the wedges evenly with Cheddar and bacon. Return to the oven until the cheese has melted, about 5 minutes more.

Let sit for 5 minutes to cool slightly, then top with chopped scallions, dollops of sour cream and more salt and pepper to taste. Serve immediately.

Notes

Source URL

Image URL

Upload Photo (JPEG, PNG, or WebP, max 10MB)

Prep Time (min)

Cook Time (min)

Servings

Rating

Difficulty

Cuisine

Categories (comma-separated)

Nutritional Info (optional)

Cancel