Appetizers & Snacks, Dinner, Lunch

Loaded Potato Wedges

  • Prep 2 mins
  • Total 1 hour
  • Easy
  • Serves 4

TIP: Substitute 2 cups shredded cheddar cheese for 1 pound cheese product and cook as instructed. Skip the bacon to make these vegetarian!


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 gallon water, for soaking
  • 3 tablespoons + 1 teaspoon kosher salt, divided
  • 3 tablespoons distilled white vinegar
  • 1 1/2 pounds russet potatoes, cut in 1-inch wedges
  • 1 tablespoon canola oil
  • 1/2 cup water, for steaming


  • 10 ounces cheese product, cubed
  • 1/2 cup bacon bits
  • 3 tablespoons scallions, chopped
  • 1/4 cup sour cream


  • Large Bowl
  • Medium Bowl
  • Step 1

    Combine 1 gallon water, 3 tablespoons salt, and white vinegar in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.

  • Step 2

    In a medium bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt. Add ½ cup water to the pot.

  • Step 3

    Transfer the wedges to the Cook & Crisp Basket and place the basket in the pot.

  • Step 4

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 23 minutes. Select START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    When the timer reads 12 minutes, open the lid, toss the potato wedges. Close lid and continue cooking. With 3 minutes remaining, open the lid and add the cheese. Close the lid to finish cooking.

  • Step 6

    When cooking is complete, carefully remove the basket and transfer the potato wedges to a serving plate. Top with bacon bits, scallions, and a dollop of sour cream.