Ingredients
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
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
1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
1tspchili powder
½tspblack pepper
½tspkosher salt
2cupschili,prepared
½cupcheddar cheese,shredded
1lbmedium red potato,sliced into ½ in (1¼ cm) thick rounds
1tspkosher salt
½tspblack pepper
1tspdried oregano
1cupmarinara sauce
1cupmozzarella cheese,shredded
8pepperoni,slices
Preparation
Preheat the oven to 400 degrees F.
Tear off 8 12-inch 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 by 13-inch baking sheet.
In a large bowl, season the potatoes with the salt and pepper and toss to coat.
Add the bacon, 1 cup of broccoli, 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.
Mix together the cream cheese, heavy cream, 1/2 cup mozzarella cheese, and the spinach.
Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about one 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.
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.
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.
