These muffin tin potato stacks are a fun, easy side dish made with thin slices of potato. They're seasoned and stacked in a muffin pan, then baked until tender and loaded with cheese, bacon, and sour cream.
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Why You'll Love These Potato Stacks Muffin Tin Style
I always get these ideas to make things that are "loaded." And while I originally wanted to do loaded scalloped potatoes, I couldn't quite get that recipe to work. Then my mother-in-law mentioned that someone had made potato stacks in a muffin pan, and it immediately reignited my ambitions.
There's melted cheese that gets a little crispy on top, bacon (which never needs an explanation), and rich sour cream with chives for that perfect onion-y finish. I see many of these little stacks in my future because it's so easy and has a world of potential for all sorts of great flavor combos! Here's why these sweet potato stacks are a total winner:
- Fun, unique presentation
- Ready in just over an hour
- Loaded with classic toppings
- Perfect as a side or appetizer
- Easy to customize
Ingredient Information And Substitutions
- Small/medium potatoes- Any variety works here. Red, Yukon gold, or russet potatoes all work great.
- Shredded cheddar cheese- Gets melty and a little crispy on top. Colby or Monterey Jack are good alternatives.
- Bacon- Adds a smoky, crispy element throughout the stacks. Turkey bacon works as a lighter substitute.
- Olive oil- Helps the seasonings stick to the potatoes. Avocado oil will work too.
- Cooking spray- Keeps the stacks from sticking to the muffin tin. These still stick a bit, so a silicone muffin pan is the very best option.
- Sour cream- The creamy finishing touch. Greek yogurt is a lighter alternative, but Mexican crema has a similar tang.
- Green onions- Adds a fresh, onion-y garnish. Chives work just as well.
- Onion powder- Adds a subtle savory depth. Use garlic powder instead... or both!
- Pepper- Just enough to round everything out.
- Salt- Season to taste.
How To Make Potato Stacks In Muffin Tin
Step 1- Prep and preheat.
Preheat your oven to 375 degrees F and lightly spray each cup of your muffin tin with cooking spray.
Step 2- Mix everything.
In a large bowl, combine the potatoes, olive oil, salt, pepper, onion powder, ¾ of the cheese, and ¾ of the crumbled bacon. Use your clean hands to mix everything.
Step 3- Fill the muffin tin.
Stack the potato slices into each muffin cup so they're all roughly the same height. If there are any extra bits of bacon and cheese left in the bowl, place them on top of each stack.
Step 4- Bake.
Bake for 45-55 minutes until the potatoes are tender all the way through. A cake tester or thin knife works great for checking doneness.
Step 5- Add toppings and serve.
Once tender, sprinkle the remaining cheese and crumbled bacon on top and pop them back in the oven for a minute or two to melt. Serve immediately, topped with a dollop of sour cream and a sprinkle of fresh chives.
Frequently Asked Questions
You can, but be aware that he potatoes will likely oxidize and turn brown- they'll still be good to eat, but they won't be as pretty. Assemble the stacks and refrigerate unbaked. When ready to serve, bake as directed, adding a few extra minutes since they'll be going in cold.
A regular-sized muffin tin works perfectly here. Тhat's actually what the recipe is designed for. If you have a silicone muffin pan, this is really your time to shine!
Use a small offset spatula or butter knife to gently lift each stack out. Take your time, and they'll come out in one piece.
Tips For Making Potato Stacks
- Grease the muffin pan well- These definitely stick- a silicone pan is best but either way, cooking spray is your friend here.
- Use your clean 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. to the potatoes The recipe only calls for a small amount, and that's intentional. Мore oil results in greasy stacks, instead use the cooking spray to prevent sticking.
- 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.
What To Serve With This Recipe For Potato Stacks
These make such a great side dish for so many meals. Pair them with a protein, add a veggie side, and finish with something sweet for a full spread the whole family will love:
Other Side Dish Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Muffin Tin Potato Stacks
Equipment
Ingredients
- Cooking spray
- 7 medium potatoes peeled and sliced thin (any variety will do but I used red potatoes because that's what I had)
- 1 teaspoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 cup cheddar cheese shredded
- 5 strips bacon fried to a crisp and crumbled and divided
- Sour cream and fresh chopped chives for garnish
Instructions
- Preheat your oven to 375 degrees F and lightly spray each cup in your muffin tin with cooking spray.
- In a bowl combine your potatoes, oil, salt, pepper, onion powder, ¾ of the cheese and ¾ of the crumbled bacon. Use your hands to mix this, making 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 mixing 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 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.
Video
Notes
- Grease the muffin pan well- These definitely stick- a silicone pan is best but either way, cooking spray is your friend here.
- Use your clean 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. to the potatoes The recipe only calls for a small amount, and that's intentional. Мore oil results in greasy stacks, instead use the cooking spray to prevent sticking.
- 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.
Leslie says
Jessy says