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Baked BBQ Red Potato Wedge Nachos

Baked BBQ Red Potato Wedge Nachos

Dietary Needs:

Servings:  1


Dry onion soup mix
1 pkt
Vegetable oil
2 Tbsp.
Shredded pork, cooked
½ cup
Bacon, cut into ½ in strips
2 strips
Shredded mozzarella cheese
2 Tbsp.
Shredded Colby jack cheese
2 Tbsp.
Red onion, diced
1 Tbsp.
BBQ sauce
¼ cup
Sour cream
2 Tbsp.
Jalapeno, sliced


  1. Preheat oven to 425°F.
  2. In a mixing bowl, add the potato wedges, onion soup mix and oil—toss to coat.
  3. Spread potato wedges in an even layer on a baking sheet and bake for 45-60 minutes or until crisp and brown, stirring occasionally.
  4. While the potatoes are baking, fry the bacon until crisp—drain on a paper towel lined plate.
  5. Remove the potatoes from the oven and top with red onion, pork, bacon, and cheeses.
  6. Top with BBQ sauce, sour cream, and jalapenos.


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