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Loaded BBQ-Bacon Thermo Wedges

An image of Thermo Diet Loaded BBQ Bacon Wedges.

Whether your preference of physical activity is running, yoga or cycling, you need a balanced meal that will offer nutritional value afterwards. The best choice will be something that contains the trifecta — protein, carbohydrates and healthy fats.

The winner in this category is surely the potato, an edible tuber that has a ton of vitamins. Although many diets will tell you to ward off potatoes, we are here to bust that myth. Potatoes contain important nutrients to help your body bounce back after a hard training session. From iron, phosphorous, calcium, magnesium to zinc — these nutrients will help you get and maintain strong bones.

MORE: Thermo-Approved Greek Potato Wedges

Bacon and cheese are also beneficial after physical activity. Bacon is a great source of protein and fat, while cheese has calcium — all necessary staples to help sore muscles recover.

This recipe follows the Thermo Diet, which is a lifestyle choice that will invigorate your metabolism, reset your cortisol levels, reduce inflammation and help you be your best self! Learn more about the Thermo Diet here.

An image of Thermo Diet Loaded BBQ Bacon Wedges.

Loaded BBQ-Bacon Thermo Wedges

Load up your spuds with protein and calcium to help sore muscles after a workout with this Loaded BBQ-Bacon Thermo Wedges recipe.
Print Recipe
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings2
Calories694kcal

Ingredients

  • 2 russet potatoes washed
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp seasoning salt
  • 1 tsp paprika
  • 4 slices bacon crumbled
  • 1/2 cup shredded cheddar
  • 2 tbsp BBQ sauce (of choice)
  • 1/4 cup cilantro chopped
  • 1 tbsp Primal Kitchen Ranch Dressing with Avocado Oil
  • 1 cup Greek yogurt nonfat, plain
  • 2 tbsp whole milk

Instructions

  • Preheat oven to 425 degrees. Cut potatoes in half, lengthwise, then in half again (so you have Eight “wedges”).
  • In a large bowl add potato wedges, olive oil, onion powder, garlic powder, seasoning salt and paprika. Toss well to coat all wedges.
  • Place on a parchment-lined baking sheet and cook for 20-25 minutes (flipping halfway through), until fully cooked and browned. Remove from oven and turn oven to broiler.
  • In an oven-safe dish, add potato wedges on the bottom, sprinkle with crumbled bacon then shredded cheese. Put back into the oven for just a few minutes until cheese is melted and browned.
  • Before serving, drizzle with barbecue sauce, add chopped green onions and optionally fresh cilantro.
  • To make the optional Greek yogurt dipping sauce, combine Greek yogurt,  Ranch dressing and milk in a small bowl. Serve on the side.

Nutrition

Calories: 694kcal | Carbohydrates: 57g | Protein: 22g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 3126mg | Potassium: 1315mg | Fiber: 3g | Sugar: 14g | Vitamin A: 22.9% | Vitamin C: 16.1% | Calcium: 40.2% | Iron: 15.2%

 

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Christopher Walker

Christopher Walker is a co-founder of UMZU and creator of the Thermo Diet. He is the first person to get a Duke Neuroscience degree in 3 years. After naturally solving his own health complications with a brain tumor as a teenager, he has devoted his life to creating all-natural products and education to help men, women, children and pets to improve their own health naturally using science-backed research.
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