4 Ways Potato Bake Side Dish Recipe

4 Ways Potato Bake Side Dish Recipe

How To Make 4 Ways Potato Bake Side Dish

Potato Bakes are the classic side dish at any meal. But they get pretty boring when you use the same recipe each time. Here are 4 ways to mix it up.

Preparation: 5 minutes
Cooking: 45 minutes
Total: 50 minutes

Serves:

Ingredients

For Cheddar Broccoli Potato Bake:

  • 1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
  • tspkosher salt
  • ½tspblack pepper
  • ½cupbacon,crumbled cooked bacon
  • 4ozsmall broccoli floret,divided
  • 1cupcheese sauce
  • ½cupcheddar cheese,shredded

For Spinach Potato Bake:

  • 1cupcream cheese
  • ½cupheavy cream
  • 1cupmozzarella cheese,shredded, divided
  • 9ozspinach,frozen, 1 pkg, thawed and drained well
  • 1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
  • 1tspkosher salt
  • ½tspblack pepper

For Chili Potato Bake:

  • 1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
  • 1tspchili powder
  • ½tspblack pepper
  • ½tspkosher salt
  • 2cupschili,prepared
  • ½cupcheddar cheese,shredded

For Pizza Potato Bake:

  • 1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
  • 1tspkosher salt
  • ½tspblack pepper
  • 1tspdried oregano
  • 1cupmarinara sauce
  • 1cupmozzarella cheese,shredded
  • 8pepperoni,slices

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Tear off 8 12-inch square sheets of foil.

  3. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray.

  4. Repeat with the remaining foil and set the trays in an 18 by 13-inch baking sheet.

Make the cheddar broccoli potatoes:

  1. In a large bowl, season the potatoes with the salt and pepper and toss to coat.

  2. Add the bacon, 1 cup of broccoli, and the nacho cheese sauce. Mix until the potatoes are fully coated.

  3. 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:

  1. Mix together the cream cheese, heavy cream, 1/2 cup mozzarella cheese, and the spinach.

  2. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about one minute total.

  3. In a large bowl, season the potatoes with the salt and pepper and toss to coat.

  4. Add the spinach mixture and mix until the potatoes are fully coated.

  5. Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.

Make the chili potatoes:

  1. In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat.

  2. Add the chili and mix until the potatoes are fully coated.

  3. Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.

Make the pizza potatoes:

  1. In a large bowl, season the potatoes with the salt, pepper, and oregano.

  2. Add the marinara sauce and mix until the potatoes are fully coated.

  3. Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.

  4. Bake for 45 minutes, until the potatoes are tender.

  5. Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days.

Recipe Notes

  • 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.

Nutrition

  • Calories: 428.29kcal
  • Fat: 29.38g
  • Saturated Fat: 15.41g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 8.82g
  • Polyunsaturated Fat: 1.74g
  • Carbohydrates: 23.33g
  • Fiber: 3.24g
  • Sugar: 4.04g
  • Protein: 18.98g
  • Cholesterol: 89.24mg
  • Sodium: 772.86mg
  • Calcium: 360.05mg
  • Potassium: 838.08mg
  • Iron: 2.04mg
  • Vitamin A: 291.10µg
  • Vitamin C: 27.21mg
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