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Loaded Bacon Ranch Potato Wedges

Looking for a fun appetizer that is sure to please next time you’re grilling? You’ll love how easy and tasty loaded bacon ranch potato wedges are to make on your grill.

 

Chef's Tips

  • For crisper potato wedges consider soaking in salted water for 15 minutes. Then drain & pat dry thoroughly before grilling.
  • Adding any of your favorite nacho toppings such as sour cream, jalapeños, avocado, etc. compliment this appetizer perfectly.

Pretzel Crust

  • 2 Russet Potatoes (cut into wedges)
  • 1 stick Salted Challenge Butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 2 Tablespoons ranch dressing mix

Cream Cheese Filling

  • ¼ cup cheddar cheese
  • ¼ cup bacon bits
  • ¼ cup green onions
  • ¼ cup cilantro

Directions

  • 1
    Preheat grill to 350 degrees.

  • 2
    In a small bowl, combine garlic powder, onion powder, sea salt, & ranch dressing mix. Stir until well combined. Whisk in melted Salted Challenge Butter until ingredients are throughly incorporated.
  • 3
    Brush butter mixture on all sides of potato wedges. Set each potato wedge, cut side down, onto the grill grates and grill for 3 minutes. Flip each potato to the opposite cut side and cook for 3 more minutes. Flip the potatoes skin side down on the grill grates and cook for 3 minutes.
  • 4
    Remove the potatoes from the grill and baste with remainder of butter mixture.
  • 5
    To serve place on a serving plate and garnish with cilantro, bacon, cheddar cheese, and green onions.

Recipe By

Anthony Serrano

Born and raised in Arizona, Chef Anthony grew up in a culinary-focused family. His parents opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. In addition to learning from his dad, who also is a chef, Anthony studied at Le Cordon Bleu and earned a Bachelor’s degree in Culinary Management. He has won over 50 awards in several state cooking competitions and participated in the World Food Championship where he placed 2nd in his category in 2014. Currently he is the owner and executive Chef of El Palacio & Desert Rose Catering.