Loaded Barbacoa Crash Potatoes

Who likes tater tots or fries?

More specifically, who likes LOADED tater tots or fries? (I’m over here raising my hand!)

If you’re like me and a fan of the crispy, fluffy potato that is topped with all sorts of delectable goodies, then you are going to swoon for this recipe!

We took the classic loaded tater tot recipe and transformed it into something even cooler. Instead of using those frozen little nuggets you buy in a bag in the freezer section of your grocery store, we use REAL potatoes. It’s just that they are little bitty baby ones! Which are, super cute and super delish.

Essentially you take these adorable little taters, you cook them, you smash them, and you load them up with all of your favorite toppings. For this recipe, we fell in love with a combination of pulled barbacoa (get my easy recipe here), cheddar cheese, pickled radish, red onions, and cilantro but if those flavors don’t tickle your tastebuds, then you can by all means tweak it as you see fit. Some suggestions could include:

• Grilled or shredded chicken (BBQ or buffalo chicken would be amazing!)

• Marinated steak chunks

• Crispy bacon bits

• Any cheese that you love

• Pico de gallo or salsa

• Green or red chili

• Guacamole or avocado slices

• Sour cream

• Ranch dressing

  Blue cheese dressing or crumbles (for with the buffalo chicken? Drool!)

• And anything else that you might have a craving for

Loaded Crash Potatoes with Barbacoa

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Yield: 6-7 Servings

Author: Brittany Angell

Ingredients

Crash Potatoes

• 1 batch of Crispy Pulled Barbacoa
• 1 5lb Bag of Small Baby Potatoes
• 3/4 Cup Mild Tasting Oil (like avocado oil or refined coconut oil)
• 1 Tsp Cumin
• 1 Tsp Himalayan Salt
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Oregano

Instructions

1. Fill a large pot with water and boil the potatoes until they become tender.
2. While the potatoes are boiling, preheat the oven to 425 degrees and line a sheet pan with parchment paper.
3. When the potatoes are done, remove from heat and drain off the water.
4. Place the tender potatoes on the parchment-lined pan and using a fork, press each potato down, making it flat. Once all the potatoes are flattened, season with the cumin, salt, pepper, garlic, and oregano, and drizzle with the oil.
5. Bake at 425 for 30 minutes or until the potatoes are crispy.
6. Remove from the oven and layer the barbacoa over the potatoes. Sprinkle the cheddar cheese over everything and place the pan back into the oven for a few minutes until the cheese melts.
7. Remove from heat, add your fresh toppings and serve! See our notes above with a bunch of topping suggestions!