6-7small/medium potatoespeeled and sliced thin (any variety will do but I used red potatoes because that's what I had)
1teaspoonof olive oil
1tsp.of salt
¼tsp.of pepper
½tsp.of onion powder
½cupof shredded cheddar cheese + a little extra for sprinkling at the end.
3-5strips of baconfried to a crisp and crumbled and divided
Sour cream and fresh chopped chives for garnish
Instructions
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.
Enjoy!
Notes
Feel free to alter the amounts of seasonings to your taste. The only thing I don't encourage is altering the amount of oil in the mix. It's only there to help the seasonings stick to the potatoes and my test runs with more oil resulted in potatoes that were much too greasy.