Description
These Stuffed Potato Stacks are a delightful twist on traditional baked potatoes. Thinly sliced russet potatoes are layered with a flavorful mixture of cheeses, bacon, and chives, then baked to golden perfection in a muffin tin.
Ingredients
Scale
- 2 large russet potatoes, thinly sliced into 1/8-inch rounds
- 2 tablespoons unsalted butter, melted
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 strips cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Nonstick cooking spray
Potato Stacks:
Filling:
Others:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a muffin tin with nonstick cooking spray.
- Prepare the potatoes: Toss potato slices with melted butter, heavy cream, garlic powder, onion powder, salt, and pepper. Layer potato slices in the muffin cups.
- Add the filling: Sprinkle cheddar cheese, Parmesan cheese, bacon, and chives between the layers.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until golden.
- Cool and serve: Let cool for 5 minutes before garnishing with chives and serving.
Notes
- You can use sweet potatoes for a different flavor.
- Add cayenne for heat or swap bacon for cooked sausage or mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stacks
- Calories: 265
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
