Ingredients
16
16 servings
- •1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
- •1 ½ teaspoons kosher salt
- •½ teaspoon black pepper
- •½ cup bacon, crumbled cooked bacon
- •4 oz small broccoli floret, divided
- •1 cup cheese sauce
- •½ cup shredded cheddar cheese
- •1 cup cream cheese
- •½ cup heavy cream
- •1 cup shredded mozzarella cheese, divided
- •9 oz frozen spinach, 1 package, thawed and drained well
- •1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
- •1 teaspoon chili powder
- •½ teaspoon black pepper
- •½ teaspoon kosher salt
- •2 cups chili, prepared
- •½ cup shredded cheddar cheese
- •1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •1 teaspoon dried oregano
- •1 cup marinara sauce
- •1 cup shredded mozzarella cheese
- •8 slices pepperoni
Instructions
- Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
- Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
- Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
- Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, ½ cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
- In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
- Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
- Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
- Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
- Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
- Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
- Bake for 45 minutes, until the potatoes are tender.
- Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 348
- Carbohydrate: 27g
- Fat: 20g
- Fiber: 14g
- Protein: 16g
- Sugar: 3g
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