Cheesy Potato Wedges

Summer is coming to a close so why not reward yourself for all that work you did to get your beach bod? This recipe is also great for a hungover brunch or mid-day snack. Carbs, cheese, and bacon is a deadly combo sure to induce a foodcoma shortly after. Don’t worry September might be around the corner and school is starting up again, but that also means Pumpkin spiced everything will be rolling out real soon!


      • 3 large baking potatoes, each cut into 8 wedges
      • 2 tablespoons vegetable oil
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper


    • 2 tablespoons canola oil
    • 2 tablespoons flour
    • 1 1/4 cups 2% low-fat milk
    • 1 1/4 cups shredded sharp cheddar cheese
    • 2 tablespoons finely chopped green onions
    • 1 tablespoon imitation bacon bits
    • 1/4 teaspoon cayenne pepper

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  1. Preheat oven to 425 degrees.
  2. In a resealable plastic bag, toss potatoes with oil, salt and pepper.
  3. Spread evenly onto baking pan and cover with foil.
  4. Bake for 30 minutes, remove cover and turn potatoes.
  5. Bake for 10 additional minutes or until lightly browned.
  6. Heat oil in medium saucepan.
  7. Add flour and stir over medium heat for 30 seconds.
  8. Add milk and stir until thickened.
  9. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
  10. Serve potato wedges with warm cheese sauce

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