Beginner
Dinner
Lunch
Nut-Free
Steam Crisp

Loaded Potato Wedges

TIP:

Substitute 2 cups shredded cheddar cheese for 1 pound cheese product and cook as instructed. Skip the bacon to make these vegetarian!

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Item No. REC4383
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By Ninja Test Kitchen
  • Contains Dairy
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Total Time
1h
Easy
4
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Ingredients

  • 1 gallon water, for soaking
  • 3 tablespoons + 1 teaspoon kosher salt, divided
  • 3 tablespoons distilled white vinegar
  • 1 1/2 pounds russet potatoes, cut in 1-inch wedges
  • 1 tablespoon canola oil
  • 1/2 cup water, for steaming

Toppings

  • 10 ounces cheese product, cubed
  • 1/2 cup bacon bits
  • 3 tablespoons scallions, chopped
  • 1/4 cup sour cream

Utensils needed

  • Large Bowl
  • Medium Bowl

Instructions

Step 1
Combine 1 gallon water, 3 tablespoons salt, and white vinegar in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.

Step 2
In a medium bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt. Add ½ cup water to the pot.

Step 3
Transfer the wedges to the Cook & Crisp Basket and place the basket in the pot.

Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 23 minutes. Select START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).

Step 5
When the timer reads 12 minutes, open the lid, toss the potato wedges. Close lid and continue cooking. With 3 minutes remaining, open the lid and add the cheese. Close the lid to finish cooking.

Step 6
When cooking is complete, carefully remove the basket and transfer the potato wedges to a serving plate. Top with bacon bits, scallions, and a dollop of sour cream.