Loaded Potato Wedges

• 5-6 Yukon Gold potatoes

• 1/4 cup butter, melted

• 1/4 cup olive oil

• Garlic salt

• Pepper

• Green onions

• 1/2 cup shredded cheese

• Optional: Sour cream

Step 1:

Wash the potatoes under running water, scrubbing the skin to remove dirt. Then, remove from water and pat dry with a paper towel. Poke 3-4 holes through each potato with a fork.

Step 2:

Then, slice each potato in half and brush the entire surface with olive oil, including the skin. Place face-down on parchment paper and bake at 350 degrees Fahrenheit for 10 minutes. (Alternative: Wrap each whole potato with a damp paper towel and microwave on high for 3 minutes or until you can easily push a fork or chopstick through the potato.)

Step 3:

Once cooked, remove and scoop out the insides of the halves until it looks like a canoe or boat, with about half an inch of walls for the potato vessel. Then, slice the canoes in half lengthwise and then widthwise so you're left with four quarters. (Use scooped potatoes in another recipe or mashed potatoes!)

Step 4:

Finally, mix together butter, garlic salt, and pepper and brush each potato inside with the mixture. Place back into oven/air fryer and cook for another 10 mins or until crispy.

Step 5:

Once removed, add shredded cheese, bacon/ham, and green onions. Ready to eat! Dip in sour cream for a more loaded flavor.