Ingredients
1
package (1 lb 4 oz) refrigerated sliced potatoes
1
container (18 oz) refrigerated original barbecue sauce with shredded pork
1/3
cup water
8
oz pasteurized prepared cheese product, cut into cubes (1 1/2 cups)
1/2
cup sliced green onions (8 medium)
1/2
cup chive-and-onion sour cream potato topper (from 12-oz container), if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes evenly in dish.
In large bowl, mix barbecue sauce with pork and water; pour mixture evenly over potatoes. Cover tightly with foil.
Bake 40 to 50 minutes or until potatoes are tender and mixture is hot and bubbly.
Uncover dish; sprinkle cheese and onions over top. Bake uncovered 10 to 15 minutes longer or until cheese is melted. Top individual servings with potato topper.
