Hearty, cheesy, and smoky, these Cowboy Potatoes take baking potatoes and turn them into a rustic, crave-worthy side dish. Crispy on the outside, tender and fluffy inside, with bacon, barbecue sauce, cheddar, and a touch of Jalapeño, they’re perfect for weeknight dinners, backyard barbecues, or any meal that deserves a bold, satisfying side.

Ingredients

• 4 slices bacon
• 2 pounds baking potatoes (Russets), cut into 1–1 1/2 ‑inch chunks
• 3/4 cup coarsely chopped red onion
• 1 Jalapeño, sliced thin (optional, for heat)
• 1/4 cup chopped green onions
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1/2 cup barbecue sauce
• 2 Tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Preheat the oven to 425°F.
2. Cook the bacon until crisp, then drain and crumble.
3. Toss the potato chunks with olive oil, paprika, garlic powder, salt, and pepper on a large baking sheet.
4. Roast potatoes for 35–40 minutes, flipping halfway through, until edges are golden and crispy and the insides are tender.
5. About 5 minutes before potatoes are done, drizzle with barbecue sauce and sprinkle with shredded cheddar and crumbled bacon. Return to the oven just long enough to melt the cheese.
6. Remove from the oven and top with green onions and a dollop of sour cream. Serve hot.