Bacon Cheddar Potato Wedges
Bacon cheddar potato wedges: baking potato wedges fried in 350°F oil until browned, seasoned, baked under shredded cheddar at 350°F until melted and finished with crumbled cooked bacon. Makes 18 wedges; serves 8 as an appetizer.
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Ingredients
- 3 large baking potatoes cut in half, then each half into thirds, 18 wedges in all
- vegetable oil for frying, 2 inches deep in a large pot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 1/2 cups cheddar cheese shredded
- 8 slices bacon cooked crisp and crumbled
Instructions
- Preheat the oven to 350°F.
- Cut the potatoes in half, then cut each half into thirds, for 18 wedges in all. Slice the top half of the triangle off each wedge, leaving a flat-top wedge.
- Heat 2 inches of vegetable oil in a large pot to 350°F. Add the wedges to the hot oil and cook until browned.
- Move the fried wedges to a baking sheet and season with the salt and pepper.
- Top the wedges with the shredded cheddar.
- Bake for 15 minutes, until the cheese is melted. Top with the crumbled bacon and bake for 5 more minutes.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 25.1gProtein: 10.7gFat: 10.6gSodium: 430mgFiber: 2.9gSugar: 1.2g