Name: “Deconstructed” Loaded Baker
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 large Russet potatoes; 8 slices thick-cut bacon; 1 cup shredded sharp cheddar; 1/2 cup sour cream; 1 bunch green onions; 2 Tbsp Smoked Paprika Butter; 2 Tbsp neutral oil; Kosher salt and black pepper

“Deconstructed” Loaded Baker

This dish takes the soul of a classic stuffed potato and reimagines it as a vibrant, shareable plate of seasoned wedges. Roasted to a perfect golden crunch, the potatoes are glazed with a smoky, aromatic infusion before being piled high with traditional savory toppings. It offers all the decadent, creamy comfort of a steakhouse favorite in an approachable, modern format that is as fun to serve as it is to eat.

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

4 large Russet potatoes (scrubbed, cut into wedges)
8 slices thick-cut bacon (chopped)
1 cup shredded sharp cheddar
¹⁄₂ cup sour cream (thinned with a splash of milk)
1 bunch green onions (sliced)
2 Tbsp Smoked Paprika Butter (see recipe)
2 Tbsp neutral oil
Kosher salt and black pepper

Instructions

Preheat oven to 425°F. Toss potato wedges with oil, salt, and pepper on a sheet pan.
Roast for 30 minutes, flipping once, until crispy and golden.
While screaming hot, toss the wedges in a bowl with the Smoked Paprika Butter.
Divide the glazed wedges into bowls.
Top with cheddar (to melt), bacon, the sour cream drizzle, and green onions.

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“Deconstructed” Loaded Baker