Loaded Air Fryer Potato Wedges (Print Version)

Crispy air fryer potato wedges parboiled with baking soda for extra crunch, topped with melted Colby Jack cheese, crumbled bacon, and green onions.

# Ingredients:

→ For the Potato Wedges

01 - 3 to 4 large russet potatoes
02 - 1 tablespoon baking soda
03 - 2 tablespoons olive oil
04 - Heath Riles Garlic Butter Seasoning (or your favorite potato seasoning)

→ For the Toppings

05 - 1 cup shredded Colby Jack cheese
06 - 6 strips bacon, cooked and crumbled
07 - 2 green onions, chopped
08 - Ranch dressing for dipping

# Instructions:

01 - Place a large pot of water on the stove over medium-high heat and bring it to a boil. Rinse the potatoes and cut them into equal-sized wedges - try to keep them similar in size so they cook evenly.
02 - Add the potato wedges to the boiling water along with 1 tablespoon of baking soda. Boil until the wedges are just about fork tender - this should take 6 to 8 minutes. The baking soda helps them get extra crispy in the air fryer!
03 - Drain the wedges in a large colander, then transfer them to a large bowl. Add the olive oil and your favorite potato seasoning - Heath Riles Garlic Butter seasoning is amazing for this. Toss everything together until the wedges are well coated.
04 - Add the seasoned wedges to your air fryer basket. Cook at 400 degrees for 20 to 25 minutes until they're golden and crispy.
05 - Once the wedges are crispy, top them with the shredded Colby Jack cheese and crumbled bacon. Place them back in the air fryer for 1 to 2 minutes just to melt the cheese.
06 - Top with chopped green onions and serve hot with ranch dressing for dipping. These loaded wedges are absolutely addictive!

# Notes:

01 - The baking soda in the boiling water is the secret to extra crispy potato wedges!
02 - Cut the wedges into equal sizes so they cook evenly in the air fryer.
03 - Don't skip the parboiling step - it helps get the perfect texture.
04 - You can cook the bacon in the air fryer too before making the potatoes.
05 - These are like loaded baked potato skins but way easier!

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