Loaded Air Fryer Potato Wedges
Crispy air fryer potato wedges parboiled with baking soda for crunch, topped with melted Colby Jack cheese, bacon, and green onions. Perfect for a flavorful, easy snack or side dish.
Equipment
- 1 air fryer
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 knife and cutting board
Ingredients
- 3 to 4 large russet potatoes
- 1 tablespoon baking soda
- 2 tablespoons olive oil
- Heath Riles Garlic Butter Seasoning or preferred potato seasoning
- 1 cup shredded Colby Jack cheese
- 6 strips bacon cooked and crumbled
- 2 green onions chopped
- Ranch dressing for dipping
Instructions
- Bring a large pot of water to a boil over medium-high heat.
- Rinse potatoes and cut into equal-sized wedges for even cooking.
- Add potato wedges and baking soda to boiling water and cook until just fork tender, about 6 to 8 minutes.
- Drain wedges in a colander and transfer to a mixing bowl.
- Toss wedges with olive oil and garlic butter seasoning until evenly coated.
- Place seasoned wedges in the air fryer basket and cook at 400°F for 20 to 25 minutes until golden and crispy.
- Top crispy wedges with shredded Colby Jack cheese and crumbled bacon.
- Return wedges to air fryer for 1 to 2 minutes to melt the cheese.
- Garnish with chopped green onions and serve hot with ranch dressing.
Notes
- Use baking soda in boiling water for extra crispiness.
- Cut wedges evenly for uniform cooking.
- Do not skip parboiling to achieve perfect texture.
- Bacon can also be cooked in the air fryer for convenience.
- Loaded wedges offer a simpler alternative to baked potato skins.