Oven Roasted Potato Stacks - Capital Area Food Bank
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Oven Roasted Potato Stacks

By cafb December 18, 2018

435 calories | 33g carbs | 9g fat (3g sat fat) | 9g protein | 172mg sodium | 4g fiber per serving

Serves 4 for $7.53


  • 2 tablespoons oil, divided
  • 3 russet potatoes, cut into ¼ inch slices
  • 1 cup shredded cheddar cheese
  • 1 head of broccoli, stem removed and cut into florets
  • 2 cups leftover chicken, finely chopped
  • 2 tablespoons barbeque sauce
  • 2 tablespoons plain yogurt


  1. Pre-heat oven to 400 degrees and brush the oil onto 2 baking sheets.
  2. Arrange the potatoes on the baking sheets, and flip to coat both sides with oil.
  3. Bake 25 minutes, flip and bake 10 more minutes until golden brown.
  4. Sprinkle the cheese on top during the last 5 minutes of baking.
  5. Meanwhile, in a small bowl, add broccoli and a little water, cover, and microwave for 3 minutes.
  6. Allow to sit covered for 5 minutes.
  7. Drain the water and roughly chop the broccoli.
  8. In a small bowl, combine the barbeque sauce and yogurt.
  9. Sprinkle the broccoli and chicken on top of the potatoes.
  10. Drizzle with the creamy barbeque sauce and enjoy.

Switch it Out:

Use 2 sweet potatoes instead of russet potatoes.

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