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4 slices bacon, cut into 1/2 inch pieces

2 lbs yukon gold potatoes, scrubbed

2 tbsp canola oil (we used Solio Canola Oil)

1 tsp bourbon garlic salt (we used Shell Bee’s Bourbon Garlic Smoked Salt)

1 cup grated cheddar cheese

2 scallions, sliced

BBQ sauce (we used Smoke Doctors Spicy BBQ Sauce)


Preheat oven to 425 degrees.

Cook the bacon in a nonstick skillet over medium high heat until crisp and browned. Remove with a slotted spoon, drain on paper towels, and finely chop into crumbles.

Cut each potato into 8 wedges and toss in a large bowl with the oil and salt. Spread onto a baking sheet and roast at 425 degrees, turning once with a spatula halfway through cooking. The potatoes should be browned, crisp, and soft on the insides.

Transfer potatoes to an oven-safe baking dish and top with cheese, bacon crumbles, and scallions. Place in the oven for about 5 minutes, to melt the cheese. Drizzle with BBQ sauce and serve.

Aired on 2/5/2017