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Conquer Your Cravings with These 3-Way Potato Stacks

If you love potatoes, and you love lasagnas, you'll be weak at the knees for Twisted's potato stacks. These savory stacks are essentially mini potato lasagnas with all the fixings. Make 'em tricolore with basil and mozzarella, Mexican with sweet potato, bacon, and cheddar, or the ham and cheese stack, made with parmesan. 

Potato Stacks 3-Ways

INGREDIENTS:
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
DIRECTIONS:
  • 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!
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