Loaded Potato Wedges

Comfort food at its finest – this is a really easy and yummy supper.


  • Large floury  potatoes (allow one per person)
  • One cup of grated cheddar cheese
  • 1/4 cup of sour cream
  • 1 spring onion or some chives
  • Rindless bacon
  • 1/2 teaspoon of paprika
  • Salt and pepper

Turn the oven on to bake at 200°. Lightly oil a baking tray. Gently wash the potatoes to remove any dirt, give them a little scrub if necessary. Dry them so they don’t slip, then cut lengthways into wedges (one potato into 8 wedges). Place on the baking tray and drizzle with a little bit of cooking oil (vegetable, rape seed, sunflower etc). Season with salt and pepper and bake until cooked through and crispy (around 45 minutes).

While the potatoes are cooking, dice the bacon and fry in a dry frying pan until crispy. Drain on a paper towel and set aside. Wash and finely chop the spring onion or chives and set aside. Grate the cheese and set aside.

When the potatoes are cooked remove from the baking tray and place evenly on an oven proof serving dish. Sprinkle the cheese oven evenly and dot the bacon over the cheese. Place back in the oven and grill for a few minutes until the cheese has melted. Remove from the grill, dollop on the sour cream, scatter the spring onion / chives over the dish and sprinkle lightly with paprika.


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