STACKED POTATOES WITH BACON, ONIONS AND SWEET PEPPERS

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     How many ways are there to fix potatoes?  Mashed, baked, Latkes, twice backed, and sometimes even French fries get old.  I’ve seen pictures of these here and there, but never made them until this week.  They were SOOOOOOO good!  The top and sides ended up being crisp while the insides were tender and infused with flavor.  

Here’s how I did it:

INGREDIENTS:  6-8 Servings

5 cups potatoes, sliced

3 mini sweet peppers or bell peppers, sliced

1 medium onion, sliced into rings

3 cloves garlic, minced

3 TBSP Parmesan cheese, grated – OR – ¾ cup grated cheddar

Black pepper to taste

½ tsp salt

1 tsp dried thyme

1 TBSP Olive oil

1 TBSP melted butter

Paprika

(extra butter to grease tins)

6 slices bacon, cooked and cut in half

 

PREPARATION:

In large bowl, add potatoes, peppers, onion, garlic powder, Parmesan cheese, pepper, salt, thyme, Olive oil and butter.  Stir to mix.

In a 12 cup muffin tin, take a paper towel and put a gob of butter on it.  Use it to grease tins.  Fill each tin halfway up, add ½ slice bacon, finish filling tin. The potatoes can be higher than the tin.

Sprinkle with paprika and bake at 375° F for 55 – 60 minutes.   The potatoes will be tender and golden brown when finished.

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By Tika for CHEW WANNA EAT? © 2016

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