This potato meal prep recipe is great as a side for weeknight dinners and feeds 4. The recipe comes together easily and is also super customizable–change it up with the flavors and toppings of your choice. Make all of the flavors to switch it up during the week, or go all-in with your favorite combination!

Quick Info

⏱️ 50 min • 🍽️ 16 servings • ⭐ 86%

Nutrition

348 cal • 16g protein • 27g carbs • 20g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 pound medium red potatoes (about 4), sliced into ½-inch thick rounds
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• ½ cup crumbled cooked bacon
• 2 cups (4 ounces) small broccoli florets, divided
• 1 cup nacho cheese sauce
• ½ cup shredded cheddar cheese
• 1 cup cream cheese
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese, divided
• 1 9-ounce package of frozen spinach, thawed and drained well
• 1 pound medium red potatoes (about 4), sliced into ½-inch thick rounds
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound medium red potatoes (about 4), sliced into ½-inch thick rounds
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• 1½ teaspoons kosher salt
• 2 cups prepared chili
• ½ cup shredded cheddar cheese
• 1 pound medium red potatoes (about 4), sliced into ½-inch 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 of pepperoni

Instructions Preview

1. Preheat the oven to 400˚F (200˚C). Tear of…
2. Make the cheddar broccoli potatoes: In a l…
3. Pour the mixture into 1 section of the pre…

…and 10 more steps

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Recipe by: Katie Aubin, Codii Lopez • From: Tasty