Muffin Tin Potato Stacks
These muffin tin potato stacks are a fun, easy side dish made with thin slices of potato, seasoned and stacked in a muffin pan, then baked until tender and loaded with cheese, bacon, and sour cream.
Servings 6 stacks
Equipment
Ingredients
- 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
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
- Use your hands to mix. It's the best way to make sure every potato slice gets evenly coated without the slices sticking together.
- Slice the potatoes as evenly as possible. Uniform slices mean everything cooks at the same rate. A mandoline slicer is great for this if you have one.
- Don't add extra oil. The recipe only calls for a small amount, and that's intentional. Мore oil results in greasy stacks.
- Check doneness with a cake tester. It's the easiest way to make sure the potatoes are tender all the way through without disturbing the stacks.
- The loaded toppings here are a classic combo, but feel free to switch things up: crumbled blue cheese, caramelized onions, or even a drizzle of hot sauce are all delicious variations.
- Ingredients to prep ahead- The bacon can be fried and crumbled ahead of time and stored in the fridge. The potatoes are best sliced fresh to avoid browning.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back that crispy cheese topping.