These Bacon-Wrapped Potato Wedges with Cheddar and Mustard are the perfect party or Football Sunday snack.
To be honest, I like football. But I don’t LOVE it (like die-hard , I-have-to-watch-it-every-weekend love.) And, to be blatantly honest, most of my love for the game comes from the fact that watching it usually involves adult beverages and delicious food whilst lazing around in comfortable clothes on a Sunday afternoon. Anyone else with me, here?
That being said, I’m always a little more concerned with what’s on the menu than what’s on the TV when Football Sunday rolls around. Being the food blogger among my group of friends, the onus usually lands on me to figure out what we will be shoving our faces with while we watch the game. I think bite-size items are definitely at the top of my list, both because they don’t usually require a lot of serving utensils and because it leaves room for more variety – more fun that way!
These Bacon-Wrapped Potato Wedges that I’m sharing with you today are (IMHO) the PERFECT addition to your “tailgating” menu for all of the reasons mentioned above (and then some.) They’re not super-healthy, but they’re not fried, so we’re winning at that. They have lots of protein (hello bacon and cheese!), and potatoes are vegetables. Better yet, potatoes are starchy vegetables, which is a blessing in disguise because they’ll help provide a solid foundation for all of the brewskis (or more likely in my case, bubbles) that we will be consuming throughout the course of the day. Did I mention they’re wrapped in bacon? I think I’m a fan of this idea (see Exhibit A.)
The process is simple: we take a couple of good ol’ baking potatoes and slice them into wedges. We give them some salt-and-pepa love. We squirt some of our favorite mustard on to the wedges and shove on some cheese before quickly wrapping the wedge in a piece of bacon before all of the cheese falls off into the baking pan (or if, like me, you’re a huge fan of those burnt cheese skirts around your food, just purposely over-stuff these bad boys.) We then stick them into the oven for some roasting time while the beautiful aroma of bacon and cheese fills the house. [Side note: I just had a great idea, has anyone made a Bacon & Cheddar scented candle yet? If you know of one, please share, I will probably be disgusted once I smell it but the idea intrigues me…]
Once these puppies come out of the oven, you’ll hardly be able to wait for them to cool enough before popping one in your mouth (but please do wait, or there is a 99.99999% chance that you will burn off the roof of your mouth and then all of our Football Sunday stuffing-your-face dreams will be smashed. You’ve been given fair warning.)
There’s the solid heartiness of the baked potato wedge, the classic pairing of the bacon and cheddar, and the little hit of surprise from the mustard that will make you keep coming back for more.
Now, time to start exploring our drink options. I’m thinking there will be some of these, maybe some of these, but don’t be surprised if I come up with an even more festive drink option in the next couple of weeks…Stay tuned!
P.S. I’m thinking about doing a roundup of Super Bowl recipe ideas from some of my favorite bloggers. What do you think? Is this something you’d be interested in? As always, I love hearing your feedback!
Bacon-Wrapped Potato Wedges with Cheddar and Mustard
- 2 large baking potatoes, cut into wedges
- 1/2 cup mustard (choose your favorite flavor!)
- 2 1/2 cups grated Cheddar cheese
- 12 slices applewood smoked bacon, cut in half horizontally
- Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.
- Working one by one, take a potato wedge and cover it with a couple of dabs of mustard. Sprinkle on grated cheese, using a piece of bacon to try and contain it as much as possible (a little bit of spillover is inevitable.) Line potato wedges up on baking sheet. (You may need to bake the wedges in a couple of batches.)
- Place wedges in oven and bake at 400 degrees for 25-30 minutes, or until the bacon is cooked. Remove and let cool slightly before serving.