Baked Potato Stacks Recipe
Baked Potato Stacks
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.
- 1/2 cup butter, melted
- 3 tsp fresh thyme, divided use
- 1 tsp salt
- 1/4 tsp pepper
- 7 medium Yukon Gold potatoes (about 2.5 lbs)
- 1/2 cup grated cheddar or gruyere
- 1/4 cup grated parmesan
- Coarse finishing salt (optional)
- Preheat oven to 400°F. Grease a 12-cup muffin tin.
- Stir together melted butter, 2 tsp thyme, salt, and pepper. Keep warm.
- Thinly slice potatoes (about 1/8” 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 gruyere 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 for 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:Amount Per Serving (based on 12 servings)
Fat: 10 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 320 mg
Carbohydrates: 22 g
Fiber: 1 g
Sugar: 1 g
Added Sugars: 0 g
Protein: 3 g
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