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BBQ Potato Nachos
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
433
kcal
Author
Brandie @ The Country Cook
Ingredients
1 ½
lbs
baby red potatoes
¼
cup
olive oil
2
cups
shredded pork barbecue
cooked
1
cup
shredded pepper jack cheese
sliced green onions
for topping
1
tomato
finely diced (optional)
Seasoning:
½
tsp
garlic powder
½
tsp
onion powder
½
tsp
salt
½
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!
Notes
If you really want to jazz these up, add a big ole dollop of guacamole and sprinkle with diced tomatoes.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
19
g
|
Protein:
35
g
|
Fat:
23
g
|
Sodium:
414
mg
|
Fiber:
2
g
|
Sugar:
2
g