Loaded Baked Potato Wedges
Loaded Baked Potato Wedges are crispy, oven-roasted potato wedges topped with vegan cheese, sour cream, and fresh toppings—perfect for snacks, sides, or hearty appetizers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ½ cup vegan cheese shreds
- ¼ cup chopped green onions
- ¼ cup diced tomatoes
- ¼ cup vegan sour cream or cashew cream
- 2 tablespoons chopped fresh parsley or cilantro
- Optional toppings: sliced jalapeños, olives, avocado, or crumbled vegan bacon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut potatoes into evenly sized wedges. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until coated.
- Spread wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Sprinkle vegan cheese over the hot wedges and return to the oven for 3–5 minutes to melt.
- Transfer to a serving plate and top with green onions, diced tomatoes, vegan sour cream, herbs, and any other toppings. Serve immediately.
Notes
- Soak wedges in cold water for 30 minutes before baking to increase crispiness.
- Sweet potatoes can be used as a nutritious alternative.
- Use the air fryer for a faster, oil-light version.
- Customize toppings based on your favorite flavors or dietary needs.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/loaded-baked-potato-wedges/
