Seasoned potato slices topped with BBQ sauce, cheese and crumbled bacon. . . these Southwestern Potatoes are seriously amazing. We could eat them with every meal.
I printed the recipe for these Southwestern Potatoes years ago (it’s been so long I don’t even remember where I got the recipe), and the first time I made them we were hooked. Then I tucked the recipe away in one of my recipe binders and completely forgot about them.
The other day I pulled out that massive recipe binder, started thumbing through the hundreds of recipes in it and I found this recipe. I literally yelled out “oh my heck I forgot about these potatoes!” I honestly couldn’t believe I could forget something that is so delicious.
The printed recipe is stained, wrinkly, torn and has my handwritten changes on it, but it was a site for sore eyes.I have now made these three or four times in the last week since finding the recipe. Braydon left for school the other morning and said something like “hey, those potatoes would be a great after school snack.” So of course, I made them again. To say that we LOVE them is not an exaggeration.
If you struggle with side dish ideas like I always seem to, these potatoes are going to be your new go-to side dish. We could eat them every. single. day.
You can top these with a dollop of sour cream or dip them in ranch dressing. Either way, they’re just freaking delicious.
Potatoes, cheese, bacon and BBQ sauce. . . it’s a match made in heaven! Our favorite BBQ sauce is Sweet Baby Ray’s, but you can use any kind you like. I love to use sharp cheddar cheese, but regular cheddar will work too.
Not only are these amazing, they’re so simple to make. You can’t mess these up. The only thing you might do wrong, is not put enough cheese and bacon on top (lol).
I promise you’re going to love these.
- 4 to 5 unpeeled russet potatoes, scrubbed (medium size)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon blackened seasoning (I use Zatarain's blackened seasoning)
- 1/3 cup (approx) barbecue sauce (I use Sweet Baby Rays)
- 2 cups grated sharp cheddar cheese (might need more or less)
- 8 slices of bacon, cooked and crumbled
- Extra BBQ sauce for drizzling
- Sour Cream
- Ranch dressing
Line a large cookie/baking sheet with foil and spray with cooking spray. Preheat oven to 450 degrees.
Cut potatoes into 1/4 inch slices and place in a large Ziploc bag.
To the bag, add the olive oil, garlic powder, salt, pepper and blackened seasoning. Seal the bag and shake well until all the potatoes are coated.
Arrange potatoes in a single layer on the prepared baking sheet and bake for 20 minutes. Remove from oven and brush each potato with barbecue sauce, then top with the shredded cheese and bacon bits. Put back into the oven and bake until the cheese melts, about 3-5 minutes. Drizzle with a little more BBQ sauce and serve with desired toppings.
I don't really measure the cheese, I just grate a bunch until I think I have enough. If I need more I grate more, if I've grated too much, I put it in a ziploc bag and use it for something else.
I don't use the large "Costco-size" potatoes for this recipe. I like using some that are closer to medium/medium-small size.
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