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    You are in: Home / Recipes / Crispy Potato Barbecue Stacks Recipe
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    Crispy Potato Barbecue Stacks

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    RecipeMonster's Note:

    This is from the Pillsbury Bake-Off Contest,2004

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    Units: US | Metric

    • 1/2 cup plain breadcrumbs
    • 1 teaspoon seasoning salt (I use salt free seasoning)
    • 1 tablespoon water
    • 8 potatoes (not whole potatoes use 8 hash brown potatoes patties, frozen)
    • 1 cup lloyd's refrigerated original barbecue sauce, with chicken (I use my own meat in barbecue sauce) or 1 cup pork (I use my own meat in barbecue sauce)
    • 4 slices swiss cheese (use any kind of cheese you like)


    1. 1
      Heat oven to 425 degrees, line large cookie sheet with parchment paper; spray paper with cooking spray. In shallow pie pan, mix bread crumbs and seasoning; set aside. In another shallow pan, beat egg and water with wire whisk until well blended; set aside.
    2. 2
      On each of the frozen hash-brown patties, place 1/4 cup barbecue meat, top each with 1 slice of cheese, fold to fit, cover with remaining potato patty.
    3. 3
      Carefully dip both sides of each stack into egg mixture; coat each with bread crumbs mixture, place on sprayed paper lined cookie sheet.
    4. 4
      Bake for 15 minutes, remove from oven, carefully turn stacks over, and bake for 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.

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    Nutritional Facts for Crispy Potato Barbecue Stacks

    Serving Size: 1 (533 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 534.6
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 5.4 g
    Cholesterol 25.7 mg
    Sodium 687.5 mg
    Total Carbohydrate 93.6 g
    Dietary Fiber 10.7 g
    Sugars 6.9 g
    Protein 19.0 g

    The following items or measurements are not included:

    seasoning salt

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