Recipe: Baked Potato Stacks

Who doesn't love the potato?  Well, I do have one kid who doesn't unless it is in the form of french fries.  When my husband and I were first marred, we used to have a baked potato night at least a couple of times a month.  Not only was it a great meatless meal it also helped out the grocery budget.  When I made these the other night, they were devoured, even by my non-eating potato girl.

It's a few more steps than a traditional baked potato, but well worth it.  I served ours with a side of ranch dressing but a dollop of sour cream on each would be great too.  Also, you can make as many as you want.  I used four medium sized potatoes and stacked them three high and got 18 stacks.  You can also make them as cheesy yummy as you want.

Enjoy!

Baked Potato Stacks

by Care's Kitchen

6027932

Ingredients

• 4 medium size russet potatoes
• bacon, cooked and crumbled
• 2 cups cheese, shredded

Instructions

1. Preheat oven to 375 degrees.
2. Bring to boil 4 (or more) cups of water.
3. Slice the potatoes into 1/4" rounds. Place into the boiling water.
4. Cook the potatoes in the boiling water for a few minutes. Just enough to slightly cook them but not until they are mushy. You want your potato to be cooked but firm so they don't fall apart.
5. Remove the potatoes from the water with a slotted spoon onto a plate. Do not strain them or they will break apart.
6. Generously spray muffin pan with non-stick spray.
7. Place a potato slice on the bottom of each cup. Layer cheese and bacon on top of each slice.
8. Repeat the process until your potatoes are stacked to your liking, but on the top potato slice, and a tiny pat of butter and a generous layer cheese.
9. Bake in the oven for 8 to 10 minutes for until the cheese is melted.
10. Turn on the broiler for an additional 2 minutes to brown the top.
11. Remove from the oven and allow to sit for a few minutes.
12. Remove the stacks from the pan and sprinkle tops with additional bacon.

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