These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make. A muffin tin is definitely required equipment for this recipe. I tried baking these stacks on a baking sheet, but nearly half of the potato stacks toppled over midway through the bake. The walls of a muffin pan help keep everything in place. Because they need to fit in the muffin tin, look for relatively small potatoes when shopping. Potatoes that are 2 inches in diameter or so work well. (For reference, a standard muffin cup is 2 inches wide at the bottom and 3 inches wide at the top.) I tried this recipe a few times with Russet potatoes, and in general, I found that these potatoes are just too big to fit into muffin cups. Yukons are usually a better size, plus they have a buttery flavor that I love. (Yukons are also our top choice for mashed potatoes here at Simply Recipes!) Slice the potatoes as thinly as possible. A mandolin set to 1/16-inch is great for slicing uniform, thin slices, but you can use a chef’s knife, too. Just try to slice as thinly as you possibly can. If you’re using a mandoline, make sure to be very careful with the blade. As an extra precaution, I always wear cut-resistant gloves when I’m operating the mandoline. One or two stacks is usually enough for each person. If you have a big crowd coming around for dinner, feel free to double up the recipe! Just be sure to save a stack for me, okay? Sprinkle half of the Parmesan evenly over the potato stacks.
