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Cheesy Potato Stacks
Recipes
Cheesy Potato Stacks
12 servings
45 minutes total

Ingredients

  • 6 gold potatoes (about 2 lb)
  • Cooking spray
  • 4 oz Deli white cheddar cheese (1 ½ cups), shredded
  • 4 tablespoons garlic-herb butter
  • 1 tablespoon canola oil
  • ½ teaspoon kosher salt
  • Nonstick aluminum foil
  • ½ cup grated Parmesan cheese

Steps

    1. Preheat oven to 350°F. Cut potatoes into ¼-inch rounds. Coat 12-cup muffin pan with spray. Shred cheddar cheese.
    2. Melt butter in large bowl. Pour in oil, cheddar cheese, and salt. Toss potatoes in mixture until coated. Divide potato mixture between muffin pan cups, stacking slices; cover with foil and bake 20 minutes. (Note: Potato slices will shrink during baking. It's okay if slices don't fit inside cups while stacking.)
    3. Uncover and sprinkle Parmesan over cups. Bake 8–10 more minutes or until potatoes are tender and top is golden. Let stand 5 minutes to cool before removing from muffin pan; serve.

Amount per 1⁄12 recipe serving: Calories 140, Total Fat 9g, Sat Fat 4.5g, Trans Fat 0g, Chol 20mg, Sodium 210mg, Total Carb 9g, Fiber 2g, Sugars 1g, Protein 5g, Calc 15%, Vitamin A 6%, Vitamin C 15%, Iron 4%