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Wednesday, January 19, 2011

Southwestern Potato Nachos

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These bite-sized potatoes have all the flavor of a loaded baked potato but less than half of the time required for execution. Even better, you get a dose of cheese, bbq sauce, and bacon with each bite...no more having to deal with a plain, topping-less potato bottom.  In less than thirty minutes, most of which is baking time, you can have enough to serve a group. We made these on New Year's Eve and again on New Year's Day because we just hadn't had enough of them yet!

Add these to your Super Bowl party menu and watch them disappear from the plate!

One Year Ago: Chocolate Chip Bailey's Torte

Southwestern Potato Nachos
from Good Eats & Sweet Treats
*I recommend doubling the below recipe to serve as an appetizer!

-4 slices bacon, cooked and crumbled
-2 unpeeled large potatoes, scrubbed
-3 tbsp olive oil
-1 tsp garlic salt
-1 tsp black pepper
-1/4 cup barbecue sauce
-1 cup shredded cheddar cheese
-1/2 cup sour cream, for dipping or topping (optional)
-3 green onions, chopped, for topping (optional)

1. Line 2 large baking sheets with foil. Preheat oven to 450F.
2. Slice potatoes into 1/4-inch thick slices (I used my food processor slicing disc!). In a large ziploc bag, toss potatoes with olive oil, garlic salt, and pepper, until potatoes are coated.
3. Arrange potatoes in a single layer on prepared baking sheets. Bake 15-20 minutes, until lightly browned.
4. Brush potato slices with barbecue sauce, then top with shredded cheese and bacon. Return to oven for 3-5 minutes, until cheese is melted. Top with sour cream & green onions before serving, if desired.