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A plate of loaded BBQ ranch potato wedges topped with melted cheese, crispy bacon bits, sliced green onions, barbecue sauce, and ranch dressing sits on a rustic wooden table. A napkin and a bowl of green onions are nearby.
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Loaded BBQ Ranch Potato Wedges

These Loaded BBQ Ranch Potato Wedges are crispy seasoned potato wedges topped with melted cheese, bacon, green onions, ranch, and BBQ sauce for the perfect BBQ side dish.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6

Ingredients

  • For the Potato Wedges
  • 4 large russet potatoes washed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional
  • For the Loaded Toppings
  • 1 ½ cups shredded cheddar cheese or cheddar jack cheese
  • 6 slices bacon cooked and crumbled
  • ¼ cup sliced green onions
  • ¼ cup ranch dressing plus more for serving
  • ¼ cup BBQ sauce plus more for serving
  • 2 tablespoons chopped parsley optional

Instructions

  • Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  • Wash the potatoes well, then cut them into thick wedges. Pat the wedges dry with paper towels to remove extra moisture. This helps the potatoes roast better and get crisp around the edges.
  • Add the potato wedges to a large bowl. Drizzle with olive oil, then season with garlic powder, onion powder, smoked paprika, seasoned salt, black pepper, chili powder, and cayenne if using. Toss until the wedges are evenly coated.
  • Spread the wedges onto the prepared baking sheet in a single layer. Do not overcrowd the pan. If needed, use two baking sheets so the potatoes have enough room to brown.
  • Bake for 20 minutes, then flip the wedges. Continue baking for another 15–20 minutes, or until the potatoes are golden brown, crispy on the outside, and tender in the center.
  • Remove the pan from the oven and sprinkle the shredded cheese over the hot wedges. Return the pan to the oven for 3–5 minutes, or until the cheese is melted.
  • Top the wedges with crumbled bacon and sliced green onions. Drizzle ranch dressing and BBQ sauce over the top.
  • Serve immediately with extra ranch and BBQ sauce on the side.

Notes

  • For extra flavor, season the potatoes with your favorite BBQ rub or Cajun seasoning.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
  • Add the ranch and BBQ sauce after baking so the wedges stay crisp and do not turn soggy.

Nutrition

Calories: 364kcal | Carbohydrates: 34g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 916mg | Potassium: 704mg | Fiber: 4g | Sugar: 6g | Vitamin A: 719IU | Vitamin C: 31mg | Calcium: 236mg | Iron: 2mg