Southwestern Potatoes

When I decided to make these I didn't realize that they would be like a little stuffed potato skin in every bite - YUM. Basically what you do is slice the potatoes very thin and add barbeque sauce, cheese, and bacon to the top and crisp them up in the oven. How can you go wrong with that?!

Another good thing about these is because they are sliced so thinly, they don't take as long to roast in the oven and you can make them in under 30 minutes. I served these alongside pulled pork sandwiches and some veggies and dip.

Southwestern Potatoes

from Sing for your Supper via Delicious Meliscious

Makes 4 servings

1 package bacon bits (or 4 slices bacon, cooked and crumbled)

2 unpeeled large potatoes, scrubbed (or 4 medium)

3 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon black pepper

1/4 cup barbecue sauce

1 cup shredded cheddar cheese

1/2 sour cream, optional (for dipping)

Line 2 large baking sheets with foil and preheat oven to 450 degrees. (I was ok with just one.)

Cut potatoes into 1/4 inch slices. Toss the potatoes, olive oil, garlic salt and pepper in a big ziploc bag to coat the potatoes.

Arrange potatoes in a single layer on the baking sheets. Bake until lightly browned, about 15-20 minutes.

Brush with barbecue sauce, then top with the shredded cheese and bacon bits. Bake until the cheese melts, about 3-5 minutes. Top with sour cream, if desired.