Preheat oven to 400 degrees F. Grease 9 muffin tins.

Add oil, salt and pepper to a bowl and stir together. Toss in thinly sliced potatoes and coat the potatoes with the oil. You might need to use your hands to coat the potatoes and break them up. Set aside.

In a separate mixing bowl, combine cream cheese, bacon, and jalapeño to bowl. Mix until fully combined.

In a muffin pan, start to layer the potatoes stacks by placing 4-6 slices of potatoes (or 2-3 if sliced a little thicker), into 9 muffin tins. Add a dollop of the cream cheese mixture on top of the potato slices, using half of the cream cheese. Sprinkle each potato stacks with a little cheddar cheese. Repeat the process, starting with the potato slices, cream cheese mixture, and cheddar cheese. (You should have 2 layers of cream cheese mixture in the potato stacks). Top with the last layer of sliced potatoes, and firmly press down. Top with a sprinkle of cheddar cheese. Cover with foil, cook for 15 minutes. Remove foil, cook additional 20 minutes.