If you can slice and load potatoes with crispy bacon and shredded cheese then you can make these CRISPY LOADED POTATO STACKS! They are perfect as a side dish or serve them at your next party!
4small white or yellow potatoessliced into 2mm thick slices
1cupshredded Monterey jack cheese
sour cream
diced green onions
Instructions
Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
Whisk together the melted butter, salt, and pepper in a small bowl.
Place one potato slice into each muffin hole and brush with the butter mixture. Repeat until the potato stacks are halfway up the muffin tin.
Place half the bacon and spread evenly onto each potato stack.
Place 1/2 of the cheese evenly on top of the bacon.
Place one potato slice on top of the cheese on each potato stack and brush with the butter mixture. Repeat until all of the potato slices have been used.
Brush the last potato stack with the butter mixture.
Lightly cover with aluminum foil and bake for 35 minutes.
Remove from the oven, top with the remaining shredded cheese and bake for another 10 minutes or until the cheese is golden.
Allow the potato stacks to cool for 5 minutes in the muffin pan, gently remove with a spoon and loaded them with sour cream, bacon, and green onions.