Potato Stacks

Ingredients

4 large baking potatoes, peeled 

½ cup shredded cheddar cheese

3 strips of bacon cooked crisp

3 Tablespoons salted butter, melted

2 Tablespoons olive oil

1 Tablespoon vegetable oil (to brush muffin tin wells)

1 ½ teaspoons salt

½ teaspoon black pepper

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

Instructions

Pre-heat oven to 375.

Lightly brush muffin tin wells (both bottom and sides) with vegetable oil.

Using a slicer or mandolin, thinly slice potatoes to about 1/16”.  Combine melted butter, olive oil, salt and pepper, chopped rosemary and thyme in bowl and whisk together.  Add potato slices and toss making sure all slices are coated evenly.  Fill each muffin well to the top with potato slices.  Bake for about 45 – 50 minutes.  Remove from oven, check for doneness (should be fork tender in middle).  Sprinkle 1 teaspoon grated cheese on top and add bacon bits.  Return to oven for about 5 minutes, or until cheese is melted.  Carefully remove from pan.  Serve for a side, a snack or with breakfast. 

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