Pre-heat oven to 400 degrees F
Scrub and wash russet potatoes. With skin on, cut potatoes into half (long ways), then cut into wedges.
Line potatoes on baking sheet lined with parchment paper. Do not overlap potatoes. If not using parchment paper, grease baking sheet first.
Lightly sprinkle ~1 tbsp of olive oil onto potatoes, then lightly sprinkle seasoned salt and pepper. A little bit goes a long way for seasoned salt.
Bring baking sheet to oven and bake for 20 minutes.
Remove from oven. Flip over potato wedges and lightly sprinkle with ~1 tbsp olive oil, seasoned salt and pepper.
Continue baking for another 20 minutes, or until potatoes are cooked on the inside and crispy on the outside. Remove potatoes from oven.
On the same baking sheet, group cooked potato wedges together, with some overlapping, and top with shredded cheese
With the oven still warm (but turned off), bring potato wedges and cheese into oven and melt cheese for 5 minutes. If oven is no longer warm, warm melted cheese at 350 degrees for 2-4 minutes.
Garnish with green onions and serve. Enjoy!