Wednesday, April 10, 2013

Loaded Potato Wedges

These potato wedges are incredible. 
They are super cheesy, full of bacon and slathered in ranch dressing. 
How can you go wrong with cheese, bacon and ranch dressing?
Mr. Pickypants was in potato wedge heaven for two days.
He had the few that were left over for lunch the next day.
He said they were just as good as the first day.
The recipe calls for real bacon bits.
I made mine with crumbled bacon I had left over from a recipe I had made the day before.
It is such an easy recipe, much like potato skins, but less work because you do not have to hollow the potatoes out.
I liked being able to just cut the potatoes into wedges, bake them, top them with all the goodies and eat!
Loaded Potato Wedges
4-6 Potatoes
1/4 cup olive oil
Sea Salt
Fresh ground pepper
Seasoning salt
Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing 
1/4 cup milk
2 cups shredded cheddar cheese
1/2 cup real bacon bits
Handful of chopped Chives, 
Cut potatoes into wedges. Place wedges into a deep bowl, drizzle with olive oil, salt, pepper and seasoning salt. Toss until well coated. Place on foiled baking sheet. Bake at 400 for 40 minutes or until fork tender.
While the wedges are cooking, mix together the sour cream, ranch dressing and milk. When the potatoes are done cooking sprinkle the cheese and bacon over them. Place under the broiler for a few seconds to melt the cheese. Remove from the oven when the cheese is melted and bubbly. Drizzle with the ranch mixture and the chives. Serve immediately.

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