Thick cut wedge fries make the perfect nacho-style base for cheddar cheese, crisp bacon, and all your favorite baked potato toppings in these Loaded Baked Potato Nachos.
We were recently contacted about sampling Budweiser’s newest brews, a part of their “Project 12”, an innovation program that challenges their top brewmasters to develop new, creative flavors for the traditional Budweiser taste profile.
Now, you might be thinking, “Wait, aren’t they in Wisconsin?” We are, it’s true. But, you have to remember that I am St. Louis born, and when it comes down to the Great Debate, both of us in this household will (voluntarily) choose Budweiser over Miller.
Sorry, it’s the truth.
The main reason comes down to flavor, and Budweiser has really stepped up their game with their Project 12, which, last year, introduced Black Crown.
This year, Project 12 is back with a great sampler pack for holiday gatherings with friends and family. Because the beers are so diverse in flavor, you will have your whole group covered. Batch 94534, the North Pacific Style Lager is bright with the floral notes of a beer heavy on the hops. Batch 43229, the Beechwood Bock is deep and caramel-y smooth with an oak-y finish. And, last, but definitely not least, you get a nice bourbon finish in Batch 23185, the Vanilla Bourbon Cask Ale.
We thought about creating a recipe to use one of these Special Edition Beers, but the flavors all stood so well on their own, that we decided to go the route of a well-planned food pairing.
The Bock had us thinking about desserts: dark and moist chocolate cakes or sweet and rich pecan pies would have been just the thing to partner with this creamy brew.
The Vanilla Bourbon screamed to be reduced into a glaze for meatballs or wings.
And, the light, bright, and flavorful Pacific Style Lager had us seriously craving something cheesy and herby.
Any (or all) of these would have made for a well fed evening of entertaining and relaxing, but we decided to go the route of a Loaded Baked Potato Nacho Bar.
It sounds epic, because it was.
We love nachos, and at Milwaukee’s Irish Fest, we had something called “Irish Nachos” where they used potatoes instead of chips. It fit the Irish theme, and we thought, why not lighten up classic nachos a bit by using potatoes?
And, we have a huge thing for wedge fries. Just sayin’.
We were afraid the traditional Mexican nacho route would overshadow the beers too much, but the familiar flavors of a loaded baked potato seemed like the perfect complement. And they were. The sour cream and potato starchiness smoothed out the hops in the beer, while the salty bacon and intense cheddar cheese brought out all the loud and fun flavors.
For more information about Budweiser’s Project 12 head on over to their website.
- 8 medium russet potatoes
- 1 tsp garlic powder
- 1 tsp season salt
- 2 c shredded cheddar cheese
- 8 strips of bacon, cooked to crisp and crumbled
- 1 green pepper, diced
- 1 small, sweet onion, diced
- 2 scallions, sliced
- Sour Cream
- Preheat oven to 450⁰F.
- Wash potatoes and cut each potato into 8 wedges. Place wedges on a aluminum foil lined baking sheet and spray with cooking spray. Sprinkle with garlic and season salt, and toss to coat.
- Bake for 30 minutes, stirring and rotating the potatoes every 10 minutes. Potatoes are done when tender and golden brown
- Serve a bed of wedge fries and let your guests pick their favorite toppings for the potato nachos!
DISCLOSURE: We received samples of Budweiser beer that we featured with this recipe. As always, all opinions are our own.