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To make Loaded Ranch Potato Wedges, you need the following: - 4 large russet potatoes, cut into wedges - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - ½ cup cooked bacon bits (or a vegetarian alternative) - ½ cup sour cream - ¼ cup ranch dressing - 2 green onions, sliced - Fresh parsley, chopped for garnish These ingredients create a tasty and crunchy snack. Each one plays a key role in flavor and texture. You can make simple swaps to lighten the dish. Here are some ideas: - Use sweet potatoes instead of russet potatoes for extra nutrients. - Swap olive oil for a cooking spray to cut down on fat. - Choose low-fat cheese or dairy-free cheese for a lighter option. - Replace sour cream with Greek yogurt for added protein. - Use turkey bacon or omit bacon for a vegetarian dish. These changes keep the taste while making it healthier. Choosing the right potatoes is important for great results. Here are some tips: - Go for russet potatoes. They are starchy and get crispy. - Look for firm potatoes without soft spots or sprouts. - Choose potatoes that are similar in size for even cooking. - Store them in a cool, dark place to keep them fresh longer. Picking good potatoes sets you up for success in this recipe. First, gather your ingredients. You need: - 4 large russet potatoes, cut into wedges - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - ½ cup cooked bacon bits (or a vegetarian alternative) - ½ cup sour cream - ¼ cup ranch dressing - 2 green onions, sliced - Fresh parsley, chopped for garnish Next, preheat your oven to 425°F (220°C). This step is key to getting those wedges crispy. In a big bowl, toss the potato wedges with olive oil and all the spices. Make sure each wedge is covered well. Then, lay the wedges on a baking sheet lined with parchment paper. Spread them out so they aren’t touching. Bake the potato wedges for 30-35 minutes. Halfway through, flip them to ensure even cooking. You want them golden brown and crunchy. Keep an eye on them towards the end of the baking time. If they start to look too dark, pull them out early! When the wedges are done baking, remove them from the oven. Sprinkle the shredded cheddar cheese and bacon bits on top. Return them to the oven for another 5 minutes. This step helps the cheese get gooey and melty. For an extra kick, you can turn on the broiler for the last minute, but watch closely to avoid burning. For serving, mix sour cream and ranch dressing together in a small bowl. Drizzle this over the hot wedges, then add the sliced green onions and parsley. Enjoy your Loaded Ranch Potato Wedges! For the full recipe, check out the previous section. To make your Loaded Ranch Potato Wedges easy to prepare, use the right tools. Here are my top picks: - Cutting board: A sturdy one helps you slice the potatoes safely. - Sharp knife: A good knife cuts through the potatoes with ease. - Mixing bowl: A large bowl lets you toss the wedges with oil and spices well. - Baking sheet: Use a rimmed baking sheet to catch any drips. - Parchment paper: This keeps the wedges from sticking and makes cleanup easy. Avoiding mistakes can help you get the best flavor and crunch. Here are some pitfalls to watch for: - Not drying the potatoes: After washing, dry them well. Moisture can make them soggy. - Cutting uneven wedges: Make sure all pieces are the same size. This helps them cook evenly. - Overcrowding the baking sheet: Spread the wedges out. This allows air to circulate, giving you crispiness. - Skipping the seasoning: Don’t be shy with spices. They boost the flavor significantly. For perfectly cooked and browned potato wedges, follow these tips: - Preheat the oven: Always preheat to the right temperature before baking. This helps with browning. - Turn halfway through: Flip the wedges once while baking. This promotes even browning on both sides. - Use a convection setting: If your oven has one, it circulates air and helps achieve a crispy finish. - Check for doneness: Use a fork to poke a wedge. It should be soft inside and crispy outside. For the complete recipe, check out the Full Recipe section. {{image_2}} You can change up the toppings for loaded ranch potato wedges to fit your taste. For a vegetarian option, skip the bacon and add more veggies. Try diced bell peppers or jalapeños for a spicy kick. You can also add black olives or corn for extra flavor and texture. If you love spice, sprinkle on some chili powder or hot sauce before baking. These potato wedges pair well with many side dishes. You can serve them with a fresh salad for a light meal. A creamy coleslaw also works great to balance the crunch. If you want something heartier, try chili or a bowl of soup. These sides make a lovely meal together. You can easily change the flavor of your potato wedges using different seasonings. Try adding Italian herbs like oregano and basil for an Italian twist. If you love Asian flavors, sprinkle on some sesame seeds and drizzle with soy sauce. You can also experiment with ranch seasoning, taco seasoning, or even curry powder. This lets you create unique flavors with each batch. To store your leftover Loaded Ranch Potato Wedges, first let them cool down. Place them in an airtight container. Keep them in the fridge for up to three days. When storing, try to layer them with paper towels. This helps absorb extra moisture. Avoid stacking too many on top of each other. This keeps them crispy for when you reheat them. To reheat your potato wedges, use your oven or air fryer. Preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet. Bake them for about 10 to 15 minutes. This makes them hot and crispy again. If using an air fryer, set it to 375°F (190°C) and cook for 5 to 7 minutes. This method keeps the flavors fresh and the texture just right. You can freeze Loaded Ranch Potato Wedges, but there are some things to know. The pros include saving leftovers for later and easy meal prep. To freeze, let the wedges cool completely. Place them in a freezer-safe bag or container. They can last for up to a month. The cons are that the texture may change after thawing. They might not be as crispy when reheated. If you want to enjoy them fresh, it’s best to eat them right after cooking. For the full recipe, check the recipe section. To make Loaded Ranch Potato Wedges vegan, swap out the cheese and bacon. Use vegan cheese for a creamy touch. You can use plant-based bacon bits or skip them altogether. Replace sour cream with a dairy-free alternative, like cashew cream or coconut yogurt. Finally, check your ranch dressing. Choose a vegan version for the best flavor. Yes, you can use any cheese you like. Try mozzarella for a milder taste or pepper jack for some heat. Crumbled feta adds a tangy twist. Just remember that cheese melts differently. Choose based on how melty you want your wedges. These wedges go great with many dishes. Serve them as a side with burgers or grilled chicken. They make a fun snack for game day. Add a fresh salad for a balanced meal. You can also pair them with dips like guacamole or salsa for extra flavor. Loaded Ranch Potato Wedges are a fun and tasty snack. We covered the best ingredients, prepping steps, and cooking tips for a crispy finish. I shared alternative ideas for healthier wedges and fun toppings to try. Don’t forget to avoid common mistakes to get that perfect bake. Store leftovers properly for later, and reheat them right to keep their flavor. Whether you make them vegan or change the cheese, you can customize these wedges as you like. Dive into this delicious dish and enjoy!

Loaded Ranch Potato Wedges

Indulge in irresistible Loaded Ranch Potato Wedges, the perfect appetizer or snack for any gathering! These crispy, flavorful wedges are tossed in a savory blend of spices, topped with melted cheddar cheese and crispy bacon. Drizzled with a creamy ranch dressing, they're sure to be a hit. Ready in just 50 minutes, this delicious recipe is easy to make and packed with flavor.
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Ingredients
  

4 large russet potatoes, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

½ cup cooked bacon bits (or a vegetarian alternative)

½ cup sour cream

¼ cup ranch dressing

2 green onions, sliced

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

      Spread the seasoned potato wedges out in a single layer on a baking sheet lined with parchment paper.

        Bake the wedges in the preheated oven for 30-35 minutes, turning halfway through, until they are golden brown and crispy.

          Once done, remove the wedges from the oven and sprinkle the shredded cheddar cheese and bacon bits over the top. Return them to the oven for an additional 5 minutes, or until the cheese is melted.

            In a small bowl, mix the sour cream and ranch dressing together until well combined.

              Serve the loaded potato wedges hot, drizzled with the ranch mixture and sprinkled with sliced green onions and fresh parsley for garnish.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4