Loaded Potato Wedges

All the hard work is done for you here, just scatter the wedges with leftover cheese and strips of bacon, salami or ham. Try a drizzle of pesto or chilli sauce and serve them with a platter of cold meats, salad and any pickles from the cupboard.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time 10 min
Cook time 20 – 25min

Serves 4-6

  • 150g grated hard cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
  • 6-8 slices unsmoked bacon, chopped into small pieces
  • 4 medium spring onions, finely chopped
  • Jalapeno peppers

    Jalapeno peppers

    Very hot, great for jazzing up tortillas and pizzas.

    Can be used as a topping for cheese nachos or in sandwiches.

  • 750g packet of frozen Potato Wedges

    Potato Wedges

    Wedges of Potato which are a healthier alternative to chips

    Potato wedges are an excellent accompaniment to many dishes or served on their own with toppings such as cheese, bacon, salsa etc

Instructions

  1. Preheat the oven to 2000C (400°F) mark.
  2. Lay the potato wedges onto a baking tray. Sprinkle over the grated cheese and bacon and bake in the oven until cheese is melted and bacon cooked.
  3. Sprinkle with green onions and jalepenos serve hot on their own or with cold meats and green salad.
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