Every now and then a recipe comes along that just knocks me sideways. I mean, really blows my socks off. This was one of those recipes. Now, I never share a recipe on this blog that didn’t turn out good for me. And I’ll just need you to trust me that there have been more than just a few that have gone wrong and shall never see the light of day. I just have to take it as a loss and move on.
This recipe though – shew doggy! It was lip smackin’, knee-slappin’ good! I made these with my favorite Little Potatoes. If you haven’t heard of Little Potatoes, then have a look-see at this video. They are a family business dedicated to bringing you a whole new varietal of potatoes – creamer potatoes! These are like no other potato out there. And can I tell you that I love that I can just purchase a smaller amount of these? I can pick up a box of the microwave Little Potatoes at Wal-Mart (in the produce section) and I have a side dish that is not only healthy, but it comes with everything I need and it makes my weeknight dinners SO much easier!
This recipe I am sharing today is almost too easy to make. I am using store-bought items to make this a simple appetizer. Because, ya know, I’m cooking and baking a lot this time of year so every little bit helps. You can, of course, make your own pulled pork (I have a great recipe from crock pot pulled pork HERE) and you can make your own guacamole if you are going to serve it with that. Whatever works for you is always alright. You will *not* be disappointed with these. Gooey cheese, tangy pork BBQ and tender (but slightly crunchy) Little Potatoes makes for a unique, but totally scrumptious, appetizer!
Ingredients:
(1) package Microwave-Ready Garlic Parsley Little Potatoes*
1/4 cup olive oil
1 cup shredded pepper jack cheese
2 cups, prepared, pulled pork BBQ
sliced green onions, for topping
1 cup, prepared, guacamole (optional)
1 tomato, finely diced (optional)
Seasoning:*
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried parsley
Directions:
Preheat oven to 425f degrees. Spray a cookie sheet with nonstick cooking spray. Slice potatoes lengthwise, about a 1/2-inch thick. Note: I leave the skins on because they are tender and oh so yummy!
Place the sliced potatoes into a bowl. Drizzle with olive oil.
Sprinkle potatoes with seasoning. These potatoes already come with seasoning. If you can’t find these seasoned potato packages, just make your own seasoning with the recipe above.
Stir together well and make sure potatoes are evenly coated. I just use my hands for this.
Place sliced potatoes in a single layer on prepared cookie sheet. Bake for about 20-25 minutes until tender and golden brown. While they are cooking, go ahead and warm up your pulled pork BBQ according to package directions.
Turn your oven broiler on high. Spread pulled pork on top of cooked potato slices.
Then sprinkle with pepper jack cheese.
Pop under the broiler for a few minutes until cheese is bubbly and melted. Don’t walk away while this is broiling. You gotta keep an eye on these and the broiler make food go from cheesy melty to burned and crispy quickly!
Then scoop them up with a spatula and onto your serving plate. Sprinkle with sliced green onions, then dig in!
Now, if you really want to jazz these up, add a big ole dollop of guacamole and sprinkle with diced tomatoes. I know folks have love/hate with guac. I love it to the moon and back and think it adds a great flavor to this dish. But it’s awesome sauce without it too.
Cook’s Note: If you can’t find this particular package of Little Potatoes, you will need to purchase about 1.5 pounds of baby red potatoes and use the seasoning recipe above. You want potatoes that are big enough to slice.
BBQ Potato Nachos
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 1 ½ lbs . baby red potatoes
- 1/4 cup olive oil
- 1 cup shredded pepper jack cheese
- sliced green onions for topping
- 1 tomato finely diced (optional)
- Seasoning:
- 1/2 tsp . garlic powder
- 1/2 tsp . onion powder
- 1/2 tsp . salt
- 1/2 tsp . pepper
- 1 tsp . dried parsley
Instructions
- Preheat oven to 425f degrees.
- Spray a cookie sheet with nonstick cooking spray.
- Slice potatoes lengthwise, about a 1/2-inch thick.
- Place the sliced potatoes into a bowl.
- Drizzle with olive oil.
- Sprinkle potatoes with seasoning.
- Stir together well and make sure potatoes are evenly coated.
- Place sliced potatoes in a single layer on prepared cookie sheet.
- Bake for about 20-25 minutes until tender and golden brown.
- While they are cooking, go ahead and warm up your pulled pork BBQ according to package directions.
- Turn your oven broiler on high.
- Spread pulled pork on top of cooked potato slices.
- Then sprinkle with pepper jack cheese.
- Pop under the broiler for a few minutes until cheese is bubbly and melted.
- Don't walk away while this is broiling.
- You gotta keep an eye on these.
- Then scoop them up with a spatula and onto your serving plate.
- Sprinkle with sliced green onions, then dig in!
Recipe Notes
If you really want to jazz these up, add a big ole dollop of guacamole and sprinkle with diced tomatoes.This is a sponsored post for The Little Potato Company. But as always, all opinions are always my own!
My mouth is absolutely watering looking at this dish! I'm going to have to look for those little taters…sounds perfect. I would gobble this up in no time flat!
Make sure you refrigerate the Little Potatoes after purchase as indicated on package. I did not and they grew sprouts! I thought this was weird because you buy them in the vegetable section. But that's what the package indicates.
Marsha, you would love these. Hope you find them soon!