Cook bacon until crisp and roughly chop into pieces. Set aside.

Cut potatoes into wedges – try to keep the wedges uniform in size. Place potatoes in large bowl and oil, salt, black pepper, garlic powder and smoked paprika. Toss well to coat.

Pour out potatoes onto a sheet pan in a single layer and bake for 15 minutes. Flip the potatoes over and roast for another 10-15 minutes or until browned and cooked through.

Smother the wedges with a good helping of Dromona Lactose Free Cheddar and sprinkle on the bacon. Place the pan back in the over for 2-3 minutes to melt the cheese.

Depending on the occasion, place loaded wedges into individual portions or onto a family-sized platter. Sprinkle with scallions and place a dollop of sour cream and sweet chilli on top.