BBQ Potato Nachos
The ultimate appetizer or game day food – these BBQ Potato Nachos are seasoned thinly sliced potatoes piled high with cheese, pulled pork, onions and sour cream!
Now, these nachos are amazing with everything on top, but good nachos need a good base. And just as you would be particular with the tortilla chips in traditional nachos, I think having awesome seasoned potatoes is key.
So which type should you use?
Red potatoes, like I used in my roasted mediterranean potatoes recipe, are great. They work best in shredded or layered recipes, like hashbrowns and scalloped potatoes. This is because they have waxy flesh, which holds its shape well after cooking (great for potato salad too).
Another good choice is the yukon gold potato, somewhat of a cross between the russet and the red potato. It’s still waxy enough to hold its shape after cooking, with a crispy outside and fluffy inside.
Either one is a solid bet. I wound up using red potatoes in this recipe.
From there you toss them with a tasty seasoning and bake, then top with pulled pork (either store bought or leftover homemade) sauced to your heart’s content. Pro-tip: use freshly shredded cheese – pre-shred from the store is tossed with starches and doesn’t melt as well.
Although I didn’t do it today, my Tex Mex Queso is amazing on potatoes too. I highly recommend it if you’re looking for a cheese sauce instead of shredded cheese.
With the red onion, sour cream and green onion, the flavors come together really well to create nachos that taste just like a loaded bbq baked potato.
Did you try this recipe? Let me know what you think!
Until next time. X
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BBQ Potato Nachos
BBQ Potato Nachos
The ultimate appetizer or game day food – these BBQ Potato Nachos are seasoned thinly sliced potatoes piled high with cheese, pulled pork, onions and sour cream!
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 lbs red potatoes, cut into 1/8 – 1/4” slices
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp paprika
- 2 Tbsp olive oil
- 1 cup prepared pulled pork, sauced
- 1 cup shredded cheddar cheese
- 1/4 cup red onion, diced
- 2 slices fully cooked bacon, sliced
- sour cream, for topping
- green onion, chopped
Instructions
- Preheat the oven to 400°F and spray a rimmed sheet pan with nonstick spray.
- In a small bowl, combine the garlic salt, onion powder, salt, paprika and olive oil.
- In a large bowl, place the sliced potatoes.
- Pour the olive oil mixture on top and toss, making sure each is coated evenly.
- Turn out onto the prepared sheet pan and arrange in an even layer and bake for 10 minutes, flip, and bake an additional 10-15 minutes or until golden brown and cooked through.
- Arrange half the cooked potato slices in an oven safe dish or cast iron skillet and sprinkle half of the shredded cheese and the chopped bacon on top.
- Top with the remaining potato slices, the prepared pulled pork and sprinkle the remaining cheese and red onion on top.
- Bake for 5-10 minutes or until the cheese has fully melted.
- Top with the sour cream and chopped green onion to taste.
Notes
tools
- rimmed sheet pan
- nonstick spray
- small bowl
- large bowl
- oven safe dish or cast iron skillet
If you want to serve this in a dish that is not oven safe, place a sheet of parchment paper on a sheet pan and arrange the potatoes there. You can then use the parchment to transfer to your serving dish after baking.
If using my Tex Mex Queso instead of shredded cheese (good choice!), warm the pulled pork beforehand and arrange directly on the serving dish. No need for additional baking.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
