Baked BBQ Potato Wedges

• 2 pounds Small Red Potatoes
• 1 package (about 1 Oz. Size) Dry Onion Soup Mix
• 2 Tablespoons Vegetable Oil
• 4 slices Bacon, Chopped
• 1/2 whole Small Red Onion
• 1 cup Cooked, Shredded Pork
• 1/4 cups Shredded Mozzarella Cheese
• 1/2 cups Shredded Colby-jack Cheese
• 1/2 cups Barbecue Sauce
• 1/4 cups Sour Cream
• 1 whole Jalapeno, Sliced
• 1/4 cups Chopped Parsley For Garnish

1. Preheat oven to 425 degrees F. Quarter each red potato and place into a large bowl.
2. Add in onion soup mix and vegetable oil and toss to coat.
3. Spread in an even layer on a baking sheet.
4. Bake for 45 minutes until crisp and brown, stirring occasionally.
5. While the potatoes are baking, fry bacon until crisp and then drain on paper towels.
6. Remove potatoes from oven and top with red onion, pork, bacon and cheeses.
7. Return to the oven to melt cheese and warm pork through, 3 minutes.
8. Top with barbecue sauce, sour cream, jalapenos, and chopped parsley.
9. Serve immediately.

red potatoes, onion soup mix, vegetable oil, bacon, red onion, mozzarella cheese, cheese, barbecue sauce, sour cream, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-bbq-potato-wedges/ (may not work)