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Loaded Baked Potato Wedges

Name: Loaded Baked Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 800 g potatoes, cut into wedges; 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; Salt and pepper, to taste; 100 g (1 cup) cheddar, grated; 2 spring onions, sliced; Sour cream, to serve

Serves 4 Prep 10 mins Cook 40 mins Total 50 mins

This loaded baked potato wedges recipe is written for Aussie home kitchens — american leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Serves 4 with about 10 mins prep and 40 mins cook time (around 50 mins total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Shop first for potatoes, olive oil and smoked paprika; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. After cooking, bring it to the table hot so it does not seize or dry out. Easy to stretch — just add another tray or pot if needed. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Method opens with: “Toss wedges with oil, paprika, garlic powder, salt and pepper.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

800 g potatoes, cut into wedges
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
100 g (1 cup) cheddar, grated
2 spring onions, sliced
Sour cream, to serve

Method

Toss wedges with oil, paprika, garlic powder, salt and pepper.
Bake at 210°C for 35–40 minutes, flipping once, until crispy.
Scatter cheese over hot wedges. Top with spring onions and sour cream.

Tip: Soak cut wedges in cold water 20 minutes for extra crispiness.

Notes

Putting it together for Loaded Baked Potato Wedges: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Make-ahead and leftovers: easy to stretch — just add another tray or pot if needed. Leftovers of Loaded Baked Potato Wedges usually keep 2–3 days in a sealed fridge container; reheat until steaming hot in the centre. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Kitchen sense: wash hands and boards after handling raw meat or eggs. Do not leave cooked loaded baked potato wedges at room temperature for hours. Reheat leftovers until piping hot in the centre. These notes are general home-cooking guidance, not medical or food-safety certification advice.
Shopping and mise en place: read the full ingredient list once before you start. For Loaded Baked Potato Wedges, potatoes and olive oil are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Extra cook's margin: if your pan is thin or your oven runs cool, give Loaded Baked Potato Wedges another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.