These Natcho Cheese Potato Slices are a hearty, comfort-food favorite that transforms simple potatoes into a savory masterpiece. Thinly sliced potatoes are baked until crispy and tender, then tossed with a rich mixture of barbecue sauce, taco seasoning, and fresh aromatics like green peppers and onions. The dish is finished with a generous layer of melted cheddar and mozzarella cheese, creating a gooey, golden crust. Perfect as a side dish for game day, a casual weeknight dinner, or a potluck contribution, this recipe balances smoky, cheesy, and slightly spicy flavors. Its an easy, crowd-pleasing meal that requires minimal prep but delivers maximum satisfaction.
Natcho Cheese Potato Slices
Description
These Natcho Cheese Potato Slices are a hearty, comfort-food favorite that transforms simple potatoes into a savory masterpiece. Thinly sliced potatoes are baked until crispy and tender, then tossed with a rich mixture of barbecue sauce, taco seasoning, and fresh aromatics like green peppers and onions. The dish is finished with a generous layer of melted cheddar and mozzarella cheese, creating a gooey, golden crust. Perfect as a side dish for game day, a casual weeknight dinner, or a potluck contribution, this recipe balances smoky, cheesy, and slightly spicy flavors. Its an easy, crowd-pleasing meal that requires minimal prep but delivers maximum satisfaction.Ingredients
Directions
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Preheat oven to 400F (200C).
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Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
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In a large bowl, combine the sliced potatoes, chopped onion, chopped green bell pepper, and chopped green onions.
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Spread the potato and vegetable mixture evenly onto the prepared baking sheet.
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In the same bowl, whisk together the barbecue sauce, water, garlic powder, parsley flakes, taco seasoning, and black pepper.
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Pour the sauce mixture evenly over the potatoes on the baking sheet.
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Bake for 45 minutes.
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Remove from oven, toss the potatoes gently to ensure even cooking, and return to oven for an additional 10 minutes.
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Sprinkle the grated cheese evenly over the hot potatoes.
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Return to oven and bake for 5-10 minutes more, or until the cheese is melted and bubbly and potato edges are crispy.
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Let cool for 4-5 minutes before serving to allow the cheese to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For crispier edges, try air-frying the potatoes for the first 20 minutes before transferring to the oven, or ensure the potato slices are as thin as possible.
You can substitute the barbecue sauce with a spicy salsa or enchilada sauce for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for 10-15 minutes to restore crispiness.
If using russet potatoes, slice them slightly thicker than waxy potatoes like Yukon Gold to prevent them from becoming mushy.
