Southwestern Potatoes

It's all too easy to get into a rut with side dishes. I find I make the same main dish accompaniments over and over again. This is not your same old side dish though! I found these little goodies on Melissa's blog and am officially in love with them. They're awesome! The flavor is fantastic thanks to the barbecue sauce and they're the perfect mix of slightly soft and crispy. Yum! The only change I made was to use less cheese then called for to make them less fattening. I just sprinkled a little bit of cheese on top and they were good to go. If you're in need of something different to spice up your dinner plate, these babies are it!

Southwestern Potatoes

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 (I used more like 1/4 cup)
bacon bits
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.