Potatoes: You can boil them, mash them, stick them in a stew — or you can slice them up and put them into little stacks.
On this edition of PNW Bites, host Jordan Eby brings you a regionally inspired recipe for loaded potato stacks.
Ingredients
5 small potatoes
4 tablespoons of butter, melted
2 cloves of garlic, minced
3 tablespoons chives (1 tablespoon set aside for garnish)
½ cup of shredded cheddar cheese
3 slices of bacon
Cooking spray
Sour cream, for garnish
Recipe
1. Cook bacon on the stove or in the oven at 350 degrees for 30 minutes. Once cooled, dice or tear slices into very small pieces.
2. Slice potatoes thinly using a knife or mandolin.
3. Melt butter at 30-second increments. Add minced garlic and chives to the melted butter mixture.
4. Preheat the oven to 400 degrees and prepare a muffin pan with cooking spray.
5. Dip a potato slice in the butter mixture and press into the muffin pan. Add a pinch of shredded cheddar and a few crumbles of bacon on top of the slice and then repeat the steps until you get a tall stack. (Note: Stacks will shrink down quite a bit in the oven, so they should be higher than the muffin pan when they go in.)
6. Top stacks off with another pinch of cheese and cover the muffin tin with aluminum foil. Bake for 20 minutes, remove the foil, and bake for another 25 minutes. (Note: The stacks should be significantly smaller and brown and crispy along the edges when done.)
7. Right before serving, top each stack with a dollop of sour cream and some extra chives. Enjoy!
PNW Bites is a production of Northwest Public Broadcasting. Episodes are produced by Jordan Eby, Jedd Greenhalgh and Phineas Pope.
