Natcho Cheese Potato Slices

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.

Cooking Method: Baking

Cuisine: Tex-Mex

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 77.0

Dietary: Gluten-free, Vegetarian

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

4 medium potatoes, peeled and sliced thin
1 large onion, chopped
1 medium green bell pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoons taco seasoning
1/4 teaspoon black pepper
2 cups grated cheese (cheddar, mozzarella, or combination)

Directions

1
Preheat oven to 400F (200C).
2
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
3
In a large bowl, combine the sliced potatoes, chopped onion, chopped green bell pepper, and chopped green onions.
4
Spread the potato and vegetable mixture evenly onto the prepared baking sheet.
5
In the same bowl, whisk together the barbecue sauce, water, garlic powder, parsley flakes, taco seasoning, and black pepper.
6
Pour the sauce mixture evenly over the potatoes on the baking sheet.
7
Bake for 45 minutes.
8
Remove from oven, toss the potatoes gently to ensure even cooking, and return to oven for an additional 10 minutes.
9
Sprinkle the grated cheese evenly over the hot potatoes.
10
Return to oven and bake for 5-10 minutes more, or until the cheese is melted and bubbly and potato edges are crispy.
11
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.

Keywords: potato slices, nacho cheese, baked potatoes, barbecue sauce, taco seasoning, cheesy potatoes, side dish, comfort food, game day food, crispy potatoes, potato casserole, tex-mex potatoes, easy dinner, vegetarian side, oven-baked, cheese sauce, potato recipe, smoky flavor, family dinner

Read it online: https://www.chefs-mate.com/recipe/natcho-cheese-potato-slices/