By Loaded Potato Wedges with Cheddar Sour Cream Dip is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Loaded Potato Wedges with Cheddar Sour Cream Dip captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Loaded Potato Wedges with Cheddar Sour Cream Dip becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Potato Wedges:
2 lbs russet potatoes, scrubbed and cut into wedges
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ cup shredded cheddar cheese
¼ cup crumbled bacon (optional)
¼ cup chopped green onions (optional)
For the Cheddar Sour Cream Dip:
1 cup sour cream
½ cup shredded cheddar cheese
2 tbsp milk
1 tbsp chopped chives
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the Potato Wedges:
In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
Bake the Wedges:
Spread the potato wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Add Toppings:
Remove the potato wedges from the oven and sprinkle the shredded cheddar cheese over the top. If using, add the crumbled bacon. Return to the oven for an additional 5 minutes, or until the cheese is melted.
Make the Cheddar Sour Cream Dip:
In a medium bowl, combine the sour cream, shredded cheddar cheese, milk, chopped chives, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Serve:
Serve the loaded potato wedges hot, garnished with chopped green onions if desired, alongside the cheddar sour cream dip.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
