This Loaded Baked Potato Stacks recipe is such an easy side dish for a weeknight dinner. Thin slices of potato, seasoned and stacked in the cups of a muffin tin and baked in the oven; these are a tasty addition to any meal and they also make a delicious game day appetizer!
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I always get these ideas to make things that are "loaded." Not loaded like drunk but loaded like a potato: bacon, cheddar cheese, sour cream, chives or scallions. Ya know, the really important things in life.
Originally I was going to do loaded scalloped potatoes but I could not seem to get that recipe to work for me so I finally put that one on the proverbial back burner.
But then, this weekend I was chatting with my mother in-law (they were visiting us for the weekend) and she mentioned how my brother in-law's girlfriend had made some really tasty potato stacks in her muffin pan one night.
As you can imagine this immediately reignited my loaded scalloped potato ambitions, but on a smaller scale. The concept of using a muffin pan seemed brilliant and simple! I can't believe I didn't think of that from the start!
I am so happy with how simple this side dish is. I see many potato stacks in my future because it's so darn easy and has a world of potential for a all sorts of great flavor combos.
But first, Loaded Baked Potato Stacks had to happen. Melted cheese that got a bit crispy on to (yasssssss!), bacon which never needs an explanation, rich sour cream with chives to add a bit onion-y goodness!
I made these in a small muffin tin but you could always change this recipe up to accommodate more people. I encourage you to take the stacks direction out of the muffin tin onto your plate because transporting them can be a bit messy.
One thing is for sure- I would be extremely surprised if these lasted long enough to have leftovers. They really are that good.
Here are some great veggies sides to help round out your meal:
Loaded Baked Potato Stacks
- Cooking spray
- 6-7 small/medium potatoes peeled and sliced thin (any variety will do but I used red potatoes because that's what I had)
- 1 teaspoon of olive oil
- 1 tsp. of salt
- ¼ tsp. of pepper
- ½ tsp. of onion powder
- ½ cup of shredded cheddar cheese + a little extra for sprinkling at the end.
- 3-5 strips of bacon fried to a crisp and crumbled and divided
- Sour cream and fresh chopped chives for garnish
- Preheat your oven to 375 degrees and lightly spray each cup in your muffin tin with cooking spray.
- In a bowl combine your potatoes, oil, salt, pepper, onion powder, cheese and ¾ of your crumbled bacon. I encourage you to use your hands to mix this to make sure the the slices of potatoes don't stick together and that everything is evenly coated.
- Place stacks of potatoes into each muffin cup so that they are around the same height. If there are any extra bits of bacon and cheese left in the bowl, place them on top of each stack.
- Bake for around 45-55 (until the potatoes are tender all the way though- I used my cake tester to test them).
- Once they are tender, sprinkle a little bit more cheese and crumbled bacon on top. Put them back into the oven and let them melt for a minute or two and serve immediately topped with a dollop of sour cream and a sprinkle of chives.
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