Ingredients

The following ingredients have 6 Servings
  • 2 lbs (about 7 medium to large potatoes) red skin potatoes (scrubbed clean and cut into 1/2" cubes)
  • 1/4 cup olive oil (vegetable, peanut, avocado, canola, etc can be substituted)
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/3 cup hot sauce (your favorite brand - we like Cholula)
  • 1 1/2 cups shredded Mexican-blend cheese (cheddar can be substituted)
  • 5 - 7 slices cooked and crumbled bacon
  • 1/2 cup sliced green onions
  • ranch or blue cheese dressing (for drizzling, if desired)

Instruction

  • Place a large, rimmed baking sheet in the oven. Preheat oven, with the baking sheet in it, to 450°F.
  • Add chopped potatoes to a large bowl and drizzle with olive oil.  Stir to coat.
  • Add in garlic powder, salt, pepper, paprika, onion powder and hot sauce.  Stir to coat again.
  • Once oven and pan are preheated, remove pan (be careful, it’ll be hot), and spray with cooking spray or add a drizzle of olive oil. Add potatoes to the pan, and bake about 30 minutes, stirring halfway through.
  • Add cheese and sprinkle with cooked bacon.  Return to the hot oven for about 3-5 minutes, until cheese is melted.
  • Serve hot, sprinkled with green onions and drizzled with ranch or blue cheese dressing if desired.