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!
2lbs red potatoes, cut into 1/8 – 1/4” slices
1 tsp garlic salt
1 tsp onion powder
1 tsp salt
1 tsp paprika
2 TB olive oil
1 c. prepared pulled pork, sauced
1 c. shredded cheddar cheese
1/4 c. red onion, diced
2 slices fully cooked bacon, sliced
green onion, chopped
Preheat the oven to 400F 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.
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.
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