Stacked and Loaded Potato Thins

* These can be made ahead of time. See bottom for directions.

1. Preheat oven to 350 F. Wash but do not peel the potatoes. Using a mandolin or a very sharp knife, slice the potatoes 1/4″ thick.

2. Brush oil on the bottom and sides of a muffin pan so the potatoes don’t stick. Then place the smallest diameter potato slices on the bottom of each cup. Brush some olive oil on the top of the potato. Then place a pinch of cheddar cheese on top of that. Repeat the process with the remaining potatoes (save some of the cheese for later). You will have three layers of potatoes in the end. Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup. Brush with olive oil. Bake for 45 minutes.

3. While the potato thins are baking, slice the pancetta into small 1/4″ cubes. Sauté the pancetta in a pan over medium heat until crispy, like bacon bits.

4. Once the potatoes are done, put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese. Remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily.

5. Top the potatoes with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.

** If making a day ahead of time, complete steps 1-3. After the 45 minutes is up, remove potato thins from muffin pan and let them cool. Cover and store in the refrigerator for up to one day. You can do the same with the cooked pancetta. The next day, place potato thins on a baking sheet and reheat in a 350 F oven for 20 minutes. Place a pinch of cheese on top for the last 5 minutes to melt, but make sure it does not burn. Top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.