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Baked Potato Wedges with Melted Cheddar Cheese

Updated Aug 3, 2023Published Oct 17, 2016 By Julia 3 CommentsThis post may contain affiliate links.

Summary:
These homemade baked potato wedges are seasoned with olive oil, basil, paprika, and cayenne before roasting in the oven. Then, each potato wedge is sprinkled with shredded cheddar cheese, which melts into a delicious layer over the crispy potato skin.
Baked potato wedges with melted cheddar cheese

Baked Potato Wedges

5 from 2 votes
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Prep: 10 minutes mins
Cook: 50 minutes mins
Yield: 4 servings

INGREDIENTS

  • 2 russet potatoes cut into 8 wedges per potato
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

INSTRUCTIONS

  • Toss the potato wedges with olive oil, dried basil, paprika, cayenne, pepper, and salt in a large ziplock bag.
  • Use tongs to place the potato wedges in a single layer with skin side facing down on a foil-lined baking tray.
  • Bake the potato wedges at 400 F for 45 minutes.
  • Take the baking tray out of the oven. Rotate the potato wedges so that they are laying on their sides, with little or no gap between adjacent wedges. Sprinkle cheddar cheese over them. Return them to the oven and bake until the cheddar cheese melts, about a few minutes.

NUTRITION

192 kcal/serving

PHOTOS

Baked potato wedges with melted cheddar cheese
Baked potato wedges with melted cheddar cheese

NOTES & TIPS


Cutting Potato Wedges. You’ll want to cut each potato into eighths. Start with a Russet potato, any size, and scrub the skin clean. Slice it in half. Take each half and slice it in half again. Now you’re left with quarters. Take each quarter and slice it in half again, taking care to slice through the center so that they are left with a wedge shape. You should end up with 8 wedges per potato.
Seasoning Potato Wedges. My favorite method is using a large ziplock bag. Throw the potato wedges into the ziplock bag, and toss in your seasonings like spices and herbs along with olive oil. Then reseal the ziplock bag, and give it a good toss until the ingredients are well-mixed.

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Filed Under: Appetizers, Per Serving: More Than 10g Net Carbs Tagged With: cayenne, cheddar cheese, gluten free, paprika

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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Andrea

My husband gave me the “I’ll eat this whenever” look at first bite! Recipe has been saved for prosperity- thanks so much for sharing.

Vote Up0Vote Down  Reply
5 years ago
Julia

Haha I’m so glad to hear you guys enjoyed it! Hope you have a chance to make it again soon 🙂

Vote Up0Vote Down  Reply
5 years ago
Albert

This was so delicious. Reminds me of the kind at KFC!

Vote Up0Vote Down  Reply
5 years ago

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