Oven-Baked 4-Ingredient Cheesy Potato Stacks Directions:
Preheat oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin with nonstick spray.
Slice potatoes into uniform 1/8-inch rounds using a mandoline or sharp knife.
Place potato slices in a large bowl, drizzle with melted light butter, sprinkle with salt, and toss until evenly coated.
Add 2 tablespoons shredded cheddar to the bottom of each muffin cup, dividing half of the cheese evenly.
Layer potato slices vertically into each muffin cup, stacking to just below the rim and pressing gently to compact.
Top each stack evenly with the remaining shredded cheddar.
Cover loosely with foil, tented to prevent sticking, and bake for 25 minutes.
Remove foil and bake uncovered for 15–20 minutes until potatoes are fully tender and cheese is deep golden and crisp at the edges.
Rest in the pan for 5 minutes, loosen edges with a small knife, and lift out carefully with a spoon or offset spatula.
Serve hot. Reheat at 350°F for 5–10 minutes if needed.
WW Points Calculation
2 pounds potatoes (0.00)
4 tablespoons Land O Lakes Light Butter with Canola Oil (12.00)
1 1/2 cups Kraft 2% Milk Shredded Sharp Cheddar Cheese (24.00)
Points Information:
Total Points: 36
Servings: 12 stacks (1 stack per serving, baked in standard 12-cup muffin tin, approx. 3 inches wide, 2 inches tall each)
Points per serving: 3
Nutrition Information
Calories 165
Fat 9g
Protein 6g
Carbohydrates 16g
Sugar 1g
Sodium 290mg
I'm waiting for your comments! Enjoy!
