Looking for the perfect side dish to warm you up this week? I’ve got it for you! How about some Loaded “Baked” Potato Wedges you don’t even have to turn the oven on for? Yes, please! The best part about these is you can really make them to suit your tastes and needs. Vegetarian? Leave out the bacon, or use vegetarian bacon instead. Don’t care for dill? Go ahead and leave that out. Dairy-free? Leave out the cheese, or use dairy-free cheese instead. Always feel free to customize recipes to your family’s needs.
These incredibly flavorful Loaded “Baked” Potato Wedges come from the brand new Fix-It and Forget-It Cooking for Two Cookbook, which can be found just about anywhere books are sold, or on amazon, which I usually find to be the best price. You can purchase the book on amazon here. If your local book store does not carry it, usually they will order it for you if you ask.
Loaded “Baked” Potato Wedges – Gluten-Free, Soy-Free, Nut-Free
Hope Comerford, Clinton Township, MI
Prep. Time: 20 minutes
Cooking Time: 7–8 hours
Ideal slow-cooker size: 3-qt.
1½ lbs. red potatoes, cut into wedges
½ cup shredded cheddar cheese
2 slices bacon, cooked, chopped
¼ cup chopped yellow onion
½ Tbsp. olive oil
1 tsp. salt
½ tsp. dried dill
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried parsley
¼ tsp. pepper
1–2 Tbsp. chopped green onions, for garnish
1. Line the crock with aluminum foil, leaving enough at the top so that you can close it up into a packet with all the ingredients inside. Spray it with nonstick spray.
2. Place the potatoes, cheddar cheese, bacon, onion, olive oil, salt, dried dill, onion powder, garlic powder, dried parsley, and pepper into the foil packet you created. Stir to coat everything evenly, then close up the foil packet at the top.
3. Cover and cook on Low for 7–8 hours. 4. Serve with freshly chopped green onions on top.
Makes 4 servings. Each serving contains