Meal Prep Potato Bake
Four different styles of potato bake great as a side for dinners.
Ingredients
Cheddar Broccoli Potato Bake
- 1 lb medium red potato sliced
- 1 1/2 tspn kosher salt
- 1/2 tspn black pepper
- 1/2 cup cooked bacon crumbled
- 4 oz small broccoli floret divided
- 1 cup cheese sauce
- 1/2 cup shredded cheddar cheese
Creamy Spinach Potato Bake
- 1 cup cream cheese
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 9 oz frozen spinach thawed and drained
- 1 lb medium red potato sliced
- 1 tspn kosher salt
- 1/2 tspn black pepper
Chili Potato Bake
- 1 lb medium red potato sliced
- 1 tspn chili powder
- 1/2 tspn black pepper
- 1/2 tspn kosher salt
- 2 cups chili
- 1/2 cup shredded cheddar cheese
Pizza Potato Bake
- 1 lb medium red potato sliced
- 1 tspn kosher salt
- 1/2 tspn black pepper
- 1 tspn dried oregano
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 8 slices pepperoni
Instructions
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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.
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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.
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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.
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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.
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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.
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Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
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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.
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Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
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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.
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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. 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.