Monday, December 8, 2008
We just finished having dinner, which included these southwestern potatoes. I've had these starred in my reader (from Amy at Sing for Your Supper) for a couple of months now and am just now getting around to trying them. I'm always looking for new ways to cook potatoes, since Aaron doesn't like au gratin (freak! I know), and these were awesome. I made 4 small potatoes and should have used a bigger pan so I could spread into a thinner layer to let them crisp up a little more, but they were still excellent! I also omitted the bacon and used Montgomery Inn BBQ sauce. I did mean to have with a little fat-free sour cream in the end and completely forgot. Oh well..next time!
package bacon bits (the real kind - not "bacon flavored bits")
2 unpeeled large potatoes, scrubbed
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.
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.