10/12/2026
🥔🧀 Crispy potato layers. Melted cheddar. Bacon on top. These little stacks bring all the loaded-potato goodness!
Makes: 6 generous stacks
Prep: about 25 minutes
Cook: approximately 55–75 minutes
Rest: 10 minutes
INGREDIENTS
• 3 small-to-medium potatoes, approximately 500–600 g total, scrubbed and unpeeled
• 3 tbsp (45 g) unsalted butter, melted, divided
• 1⅓ cups (150 g) shredded cheddar, divided
• 70 g cooked bacon, chopped, divided
• 3 green onions, thinly sliced, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt, or to taste
• ¼ tsp black pepper
• 6 tbsp (90 g) sour cream
METHOD
1. Preheat your oven or smoker to 375°F (190°C). Use a metal six-cup muffin tin with cups large enough to hold the potato rounds.
2. Slice the potatoes into even rounds approximately 1.5–2 mm thick. Keep the skins on.
3. Place the rounds in ice water for about 5 minutes. Drain, spread on a clean kitchen towel and pat thoroughly dry.
4. Put the dried rounds in a large bowl. Add 2 tbsp melted butter, paprika, garlic powder, salt and pepper.
5. Add two-thirds of the green onions, 50 g cooked bacon and 100 g cheddar. Gently toss until the slices are evenly coated.
6. Brush the bottoms and sides of the muffin cups with the remaining tablespoon of butter. Stack the coated rounds horizontally into the cups, distributing the cheese and bacon mixture between them. Press gently and mound slightly above the rims.
7. Scatter the reserved 50 g cheddar and 20 g bacon over the tops.
8. Bake for approximately 55–70 minutes, or cook in the smoker over indirect heat for approximately 60–75 minutes. Start checking earlier: a thin skewer should slide easily through the center, and the edges should be golden. If the topping browns before the potatoes soften, loosely cover with foil and continue cooking.
9. Rest in the pan for 10 minutes. Carefully loosen each stack around the edges and underneath, then transfer to a serving rack or platter. Add a tablespoon of sour cream and the remaining green onions to each stack.
