Potato Stacks 3-Ways


  • 1 large sweet potato
  • 2 baking potatoes
  • 4 tbsp olive oil
  • salt and pepper
  • Tricolore:
  • regular potato
  • 1 ball fresh mozzarella
  • 1 ripe tomato
  • a few basil leaves, torn
  • Ham and cheese:
  • regular potato
  • thick cooked ham, diced
  • 1 tbsp parsley, finely chopped
  • 3 tbsp bechamel sauce
  • 2 tbsp parmesan, grated
  • Mexican :
  • sweet potato
  • 4 slices bacon, diced and fried until crisp
  • 1/2 cup cheddar, cheese
  • 2 spring onions, diced


  • Pre-heat your oven to 400°F.
  • Slice your potatoes into 0.5mm rounds. Arrange your slices on lined baking trays and dress with oil, salt and pepper. Bake for about 30 minutes, flipping half way.
  • Grab a 12-hole muffin tray. Along 2 of the rows, place in a slice of baking potato. Place down your sweet potato slices along another row. Go down with the respective fillings for each flavor, then place on another slice of potato. Repeat then finish with a final slice of potato on each.
  • Drop the temperature to 350°F and bake your stacks for about 25 mins.
  • Bring them out of the muffin tray and pop on a board. Serve and enjoy!