Cheddar Bacon Potato Wedges

by Sabrina Snyder

Published on Last updated

10 Comments

5 from 4 votes
8 Servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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Cheddar Bacon Potato Wedges are fried with cheddar cheese and lots of bacon. It’s the ultimate crispy appetizer for game day.

Just like Loaded Potato Skins, Cheddar Bacon Potato Wedges are a perfect Appetizer Recipe for parties and big game day celebrations like the Super Bowl.

Cheddar Bacon Potato Wedges

CHEDDAR BACON POTATO WEDGES 

These Cheddar Bacon Potato Wedges are crisp and so full of flavor you may want to make a double batch if you’ve got a good sized crowd to feed! 

It’s getting close to the big game, which means it’s time to start thinking about game day appetizers. Cheddar Bacon Potato Wedges are a classic treat, and can be easily customized to suit everyone’s tastes, even your pickiest guest.

They turn out deliciously golden brown and are loaded with crispy bacon bits, melty cheddar cheese, and finely chopped green onions. They’ve got an addicting combo of tender insides and crispy outsides. The perfect party snack – easy to share and easy to clean up.

Bacon Cheddar Potato Wedges can be dressed up if you’re going for something a little fancier, but the great thing about them is that you don’t have to break out the fine china. They’re fairly self-contained so your friends can set a wedge on a paper towel and enjoy. Cheddar Bacon Potato Wedges are great for game day, New Years, or even summer BBQs. 

MORE GAME DAY RECIPES

HOW TO MAKE CHEDDAR BACON POTATO WEDGES

Cheddar Bacon Wedges

 

VARIATIONS ON CHEDDAR BACON POTATO WEDGES

  • Toppings: You can top your Cheddar Bacon Potato Wedges with traditional baked potato toppings like sour cream and chives to make your appetizer more like a mini side dish. 
  • Spices: Try dusting the top of the potato wedges with garlic powder, black pepper, a little paprika, red pepper flakes, or cajun seasoning depending on the occasion. 
  • Cheese: You aren’t limited to sharp cheddar cheese, try some mozzarella, pecorino, aged Irish cheddar, or parmesan cheese. It’s also delicious to crumble multiple kinds of cheese over the top together to get a more complex flavor. 

CHEDDAR BACON POTATO WEDGES FAQS 

  • How do you cut potato wedges? Cut a potato in half lengthwise, then again until the spud is in 4ths. 
  • What do you serve with potato wedges? We like to serve our potato wedges with Ranch Dressing. If you are throwing a party, make a couple different ranch dipping sauces like Chipotle Ranch, Cilantro Ranch, and BBQ Ranch. All will go perfectly with the wedges and are a fun way to play with flavors.
  • What are Jo Jo’s? Jo Jo’s are the name for fried potato wedges and dates back to the 1960s. Back in the day, potato skins and scraps were treated like junk and thrown out. Then one day, an unknown hero/restaurant owner decided to fry them up and sell them, thus the Jo Jo, or the Potato Wedge, was born.

MORE TASTY APPETIZER RECIPES

HOW LONG ARE CHEDDAR BACON POTATO WEDGES GOOD?

  • Serve: Don’t leave Cheddar Bacon Potato Wedges out at room temperature for longer than 2 hours.
  • Store: You can keep your Cheddar Bacon Potato Wedges in the fridge for up to  3 days.
  • Freeze: You can freeze them for up to 1 month, however I recommend eating them fresh. You can freeze the ingredients separately if you want to prepare this dish ahead of time. 

Cheddar Potato Wedges with Bacon

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Dinner, then Dessert

Cheddar Bacon Potato Wedges

Cheddar Bacon Potato Wedges are made with bacon bits, cheddar cheese, and green onions, and are the ultimate crispy appetizer for game day.
Yield 8 Servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizers
Cuisine American
Author Sabrina Snyder
Cheddar Bacon Potato Wedges
PrintRate

Ingredients
 

  • 3 large baking potatoes
  • vegetable oil , for frying
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 8 slices bacon , cooked and crumbled

Instructions

  • Preheat oven to 350 degrees.
  • Cut the potatoes in half, then into 1/3rds (total 18 pieces). Slice the top half of the triangle of the wedge off leaving a flat top wedge.
  • Heat 2 inches of vegetable oil in a large pot to 350 degrees and add the potatoes to the heated oil, cooking until the potatoes are browned.
  • Put the fried potato wedges on a baking sheet, season with salt and pepper.
  • Top the potatoes with shredded cheddar cheese and top with bacon crumbles.
  • Bake for 15 minutes until cheese is melted then top with bacon crumbles and bake for an additional 5 minutes.

Nutrition

Calories: 343kcal | Carbohydrates: 20g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 379mg | Potassium: 533mg | Fiber: 2g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. You had me at cheddar, bacon, and potato wedges, three of my favorite things! This recipe is awesome! 🙂

    Reply

  6. At first I thought, why fry then bake? Why not just bake twice? Then I re-read the intro and realized they would be crispy, not just “steamed” . Will try them this way. I have usually made them totally in the oven. We’ll see which is better.

    Reply

    1. I hope you find my method worth the effort of the fry! This makes them restaurant style and pretty darn crispy while still fluffy on the inside.

      Reply