Creamy Cheesy Potato Wedges

 Creamy Cheesy Potato Wedges

 

 

 

 

 

 

 

 

 

 

 

 

 

I love all potato dishes… mashed, boiled, creamed, baked…I’ve never met a potato recipe I didn’t like.  I truly love this one that I found on my Friend Marie’s blog over at The English Kitchen. I made a few slight changes and it turned out so good!  Cheesy, creamy and smokey from the bacon…. This is a keeper my friends!

 

Creamy Cheesy Potato Wedges

 

• 3 large Russet potatoes, washed and unpeeled
• 1 tablespoon butter, melted 
• 1/2 cup heavy cream
• 2 slices of bacon, cooked and roughly chopped
• 1 cup grated Monterrey Jack cheese
• salt and freshly ground black pepper to taste

 

Preheat oven to 375 degrees. Spray a baking dish with non-stick spray.

 

 

 

 

 

 

 

 

 

 

 

Put your potatoes in a large pot of salted water just to cover. Bring to a boil. Boil until they are tender when you pierce with a fork.  Remove from water and drain. Set aside to cool for about 15 minutes or until cool enough to handle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut each potato into 4 evenly sized wedges. Toss with the melted butter and then arrange in the baking dish. Pour the cream over the potatoes and then add salt and black pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with the grated cheese and then the chopped cooked bacon. You can add more or less cheese. I love cheese so I put on a whole cup! Add your chopped bacon.

 

 

 

 

 

 

 

 

 

 

 

Bake for about 25 minutes and pierce with a fork to make sure potatoes are tender. If not, return and continue baking. At this point you can cover with foil if you need to. 

 

 

 

 

 

 

 

 

 

 

 

Remove when the potatoes are cooked through and the sauce in bubbling and the cheese has melted. Serve warm.  YUM!

 

 

 

 

 

 

  

 

 

 

 

 

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