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Smoky Potato Rounds

 Smoky Potato Rounds
I love potato skins but decided to top them with barbecue sauce to kick up the flavor a notch. Once the potatoes are baked, these appetizers come together in a hurry. —Rebecca Dozier, Kouts, Indiana
18 ServingsPrep: 15 min. Bake: 55 min.


  • 2 large baking potatoes
  • 1/3 cup barbecue sauce
  • 1/2 cup shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced


  • Scrub and pierce potatoes. Bake at 375° for 45 minutes or until
  • almost tender.
  • When cool enough to handle, cut each potato widthwise into 1/2-in.
  • slices. Place on a greased baking sheet. Brush with barbecue sauce;
  • sprinkle with cheese and bacon.
  • Bake for 8-10 minutes or until potatoes are tender and cheese is
  • melted. Top with sour cream and onions. Yield: 1-1/2 dozen.
Nutritional Facts: 1 appetizer equals 73 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 115 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: This recipe pairs well with a blush wine.: Taste of Home Special Offer: Enjoy this recipe with M.Chapoutier Côtes du Rhône Belleruche Rosé 2013, light, sweet and pink. A perfect wine for just enjoying on its own or with

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