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“Deconstructed” Loaded Baker

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

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.

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
  1. 1
    Preheat oven to 425°F. Toss potato wedges with oil, salt, and pepper on a sheet pan.
  2. 2
    Roast for 30 minutes, flipping once, until crispy and golden.
  3. 3
    While screaming hot, toss the wedges in a bowl with the Smoked Paprika Butter.
  4. 4
    Divide the glazed wedges into bowls.
  5. 5
    Top with cheddar (to melt), bacon, the sour cream drizzle, and green onions.
Read it online: https://brinnerbites.com/recipe/deconstructed-loaded-baker/