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Crispy Loaded Grilled Potato Wedges with Bacon Sour Cream

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These crispy grilled potato wedges topped with a savory bacon sour cream and fresh chives are an easy, crowd-pleasing BBQ side dish that combines smoky, creamy, and crunchy textures.

Ingredients

Scale
  • 4 large russet potatoes, washed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 6–8 slices thick-cut bacon
  • 1 cup full-fat sour cream
  • 2 tablespoons fresh chives, finely chopped
  • Optional: 1/2 cup shredded sharp cheddar cheese

Instructions

  1. Wash and cut each large russet potato into 8 wedges, keeping them roughly the same size for even cooking (about 10 minutes).
  2. In a large mixing bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Cook the bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain excess grease, then chop into small pieces.
  4. Preheat the grill to medium-high heat, aiming for 375°F (190°C). If using charcoal, ensure coals are covered with white ash.
  5. Place the seasoned potato wedges directly on the grill grates or in a grill basket. Grill for 20-25 minutes total, turning every 5 minutes to crisp all sides and achieve golden edges with a tender inside.
  6. While the wedges grill, combine sour cream, chopped bacon, and fresh chives in a small bowl. Stir well and refrigerate to keep cool.
  7. Once wedges are cooked, transfer to a serving plate and spoon dollops of the bacon sour cream mixture generously over the wedges. Optionally, sprinkle shredded cheddar cheese on top before serving.

Notes

Do not rush flipping the wedges; letting them sit a minute or two before turning encourages a better crust. Move wedges around if grill heats unevenly to avoid burning. For oven cooking, bake at 425°F (220°C) for 30-35 minutes, turning halfway through. Store wedges and topping separately in airtight containers in the fridge for up to 3 days. Reheat wedges in the oven at 400°F (200°C) for 10-15 minutes to regain crispiness before adding topping.

Nutrition

Keywords: grilled potato wedges, bacon sour cream, BBQ side dish, crispy potato wedges, grilled potatoes, easy BBQ recipe, loaded potato wedges

Find it online: https://zorbmeal.com/crispy-loaded-grilled-potato-wedges-with-bacon-sour-cream-recipe-easy-and-perfect-for-bbqs/