Individual Scalloped Potatoes with Bacon & Jalapeno

Last week I posted some delicious ribs and a few of you managed to drift your eyes off the picture of the ribs and into the background where little stacks of potatoes were displayed. After being told more than once that you needed to know what they were, I rescheduled my original post today in order to give you what you really want – scalloped potatoes! But not just any old scalloped potatoes, they are individualized and then some. Let me explain…

Sometimes you cannot hold back and you just have to go for it. These potatoes are an example of a lack of such restraint. Cheesy scalloped potatoes are already pretty awesome but why not add some bacon? Bacon goes great with cheese, after all. And heck, why not some jalapeno? Yea that happened and it was spectacular. These little scalloped potato stacks are also presented in a fun way by being cooked in a cupcake pan, forming individual portions. But don’t let that fool you into thinking these are portion controlled. If anything they are much too easy to eat, so you can go ahead and eat 2 or 3. Or 6, I won’t tell.

Individual Scalloped Potatoes

Two years ago: Sourdough Starter


Serves 6


3 large but slender russet potatoes (no wider than the cavities of a cupcake pan)

Salt and pepper

1-1/2 cups shredded cheddar cheese

3 slices bacon, cooked and crumbled

1 jalapeno, seeded and chopped

6 Tbsp unsalted butter

12 tsp heavy cream


  1. Preheat oven to 400 degrees. Lightly coat each cavity of a cupcake pan with nonstick spray.
  2. Pierce potatoes with fork, wrap in damp paper town and microwave for 10 minutes. Potatoes should be still be firm. Set aside and let cool till they can be handled, then cut each potato into 12 even slices – about 1/4-inch depending on the length of the potato.
  3. Place a slice of potato into each cavity, followed by a pinch of salt and pepper, then cheese, bacon and jalapeno. Repeat layers two more times for a total of three.
  4. Top each stack with a 1/2 Tbsp slice of butter and drizzle each with 1 tsp of heavy cream.
  5. Bake in the oven for 20 – 25 minutes, or until cheese is melted and potatoes brown.

Source: Adapted from The Noshery.


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