Loaded Oven Roasted Potatoes
- Cook Time: 30 - 35 minutes
- Servings: 4
- Course: Side Dish
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- 1 tablespoon flour
- 4 medium potatoes, cut each into
- 8 wedges
- 1 tablespoon olive oil
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon each pepper and garlic powder
- 1/2 cup shredded Cheddar cheese
- 1/4 cup pre-cooked and crumbled bacon
- 2 green onions, chopped
- Sour cream (optional)
PREHEAT oven to 350°F.
SHAKE flour in Reynolds® Oven Bag, Large Size; place in 13x9x2-inch baking pan with opening towards wide side of pan.
ADD potatoes to oven bag. Drizzle with olive oil; sprinkle with spices. Turn bag to coat potatoes; arrange evenly in bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE to minutes or until potatoes are done. Carefully open bag; sprinkle potatoes with cheese, bacon and onions. Let stand minutes or until cheese melts. Serve with sour cream, if desired.
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