Seasoned potato slices topped with BBQ sauce, cheese and crumbled bacon. . . these Southwestern Potatoes are seriously amazing. We could eat them with every meal.
- 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 – 1/2 cup 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.
- Prep Time: 10 minutes
- Category: Side Dishes