Baked Potato Stacks
MAKES 12
Equally at home on a brunch or dinner menu, these flavorful rustic potatoes are dressed to impress! Individual portions ensure that everyone gets to enjoy the coveted crispy edges.
Ingredients
- 1/2 cup unsalted butter (melted)
- 3 teaspoons fresh thyme leaves (divided use)
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 7 medium Yukon Gold potatoes (about 2 1/2 pounds)
- 1/2 cup grated cheddar or gruyère
- 1/4 cup grated parmesan
Optional Ingredients
- Flaky finishing salt
Directions
- Preheat oven to 400°F. Grease a 12-cup muffin tin.
- Stir together melted butter, 2 teaspoons thyme, salt, and pepper. Keep warm.
- Thinly slice potatoes (about 1/8-inch thick); use a mandolin or food processor, if possible. Gently toss with melted butter mixture and coat slices thoroughly. It's okay if the butter becomes a little clumpy as it cools.
- Add cheddar or gruyère and toss.
- Arrange stacks of potato slices in each cup of the muffin tin, piling them up a half inch above the rim. The potatoes will shrink as they cook.
- Top each stack with grated parmesan. Cover loosely with foil and bake 25 minutes. Remove foil and bake for another 15 minutes or until tops and edges are golden and centers are soft.
- Gently remove each stack from the tin with a fork. Sprinkle with remaining thyme and finishing salt before serving.
Nutrition
- Calories: 180
- Fat: 10.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 25.0 mg
- Sodium: 320.0 mg
- Carbohydrates: 22.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 3.0 g