
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.
Serves:
Ingredients
For Cheddar Broccoli Potato Bake:
- 1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
- 1½tspkosher 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
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Preheat the oven to 400 degrees F.
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Tear off 8 12-inch square sheets of foil.
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Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray.
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Repeat with the remaining foil and set the trays in an 18 by 13-inch baking sheet.
Make the cheddar broccoli potatoes:
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In a large bowl, season the potatoes with the salt and pepper and toss to coat.
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Add the bacon, 1 cup of broccoli, and the nacho cheese sauce. Mix until the potatoes are fully coated.
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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:
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Mix together the cream cheese, heavy cream, 1/2 cup mozzarella cheese, and the spinach.
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Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about one minute total.
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In a large bowl, season the potatoes with the salt and pepper and toss to coat.
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Add the spinach mixture and mix until the potatoes are fully coated.
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Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
Make the chili potatoes:
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In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat.
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Add the chili and mix until the potatoes are fully coated.
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Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
Make the pizza potatoes:
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In a large bowl, season the potatoes with the salt, pepper, and oregano.
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Add the marinara sauce and mix until the potatoes are fully coated.
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Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
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Bake for 45 minutes, until the potatoes are tender.
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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:Â 428.29kcal
- Fat:Â 29.38g
- Saturated Fat:Â 15.41g
- Trans Fat:Â 0.43g
- Monounsaturated Fat:Â 8.82g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 23.33g
- Fiber:Â 3.24g
- Sugar:Â 4.04g
- Protein:Â 18.98g
- Cholesterol:Â 89.24mg
- Sodium:Â 772.86mg
- Calcium:Â 360.05mg
- Potassium:Â 838.08mg
- Iron:Â 2.04mg
- Vitamin A: 291.10µg
- Vitamin C:Â 27.21mg
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