This week I found myself overloaded with leftover mashed potatoes so I went searching for a way to use them up. I came upon these little gems and thought they looked so delicious. I was happy to find that not only were they incredibly easy to make, but they were full of cheesy potato awesomeness. I actually added a little bit of finely chopped, cooked broccoli to mine (you know, because vegetables and such) and thought it was a great tweak. I also used a cookie scoop to quickly make evenly sized tater morsels. Oh and I’m sure I don’t have to mention that these are super kid friendly. Try dipping them in ranch dressing or your favorite sauce!
I’ve never had much luck finding a good recipe for cheesy funeral potatoes. But honestly, I think it’s because I try to go the fancy route and the taste I’m familiar with is the old-school potluck variety. So, as much as it pained me, this time I used a recipe that used canned soup. And it turned out awesome!
If you were like me this last Easter Sunday, your oven was occupied by a large ham. This leaves no room for cheesy potatoes. Which is why this recipe is so perfect… slow cooker time!
Now the recipe said to cook this on low for 4-5 hours. After about 3 hours mine didn’t look like it was even starting to brown on top so I bumped it up to high for the last hour or so. So adjust your time accordingly. I think 4-5 hours on low wouldn’t be enough. Of course if you’re filthy rich and have 2 ovens, you can always bake this too! (There are baking instructions included at the bottom of the original recipe).
I saw this one-dish meal on Pinterest and thought it looked easy and delicious. Problem was, there wasn’t much of a recipe on the actual pin other than sprinkling all the things with Italian seasoning and baking for an hour at 350 degrees. So, I did the best I could to replicate what I saw.
Now, there really isn’t much to this, which is great because it allows for a lot of flexibility according to your specific tastes. I used 3 large chicken breasts because they fit the best without being crowded, a couple large handfuls of trimmed fresh green beans, and about 4 or 5 red potatoes. I also used some Mrs. Dash seasoning blend because I only had a tiny bit of Italian seasoning on hand.
I checked the temperature of the chicken at about 45 minutes and it was done, so you may want to keep an eye on it. Also, some of the potatoes weren’t cooked all the way through. If I were to make this again I’d say to cut them no larger than a 1-inch dice, maybe even a little smaller. And as you can see, the green beans on top were overcooked and dried out. I would recommend a different veggie like carrots, asparagus, or maybe broccoli instead of the green beans.
Anyway, I wrote the recipe out as I made it if you’d like to give it a shot. The chicken turned out great and the veggies had real potential with a couple tweaks.
- 3-4 boneless, skinless chicken breasts
- 4-5 red potatoes, cut into 1″ cubes
- 2 cups carrots, cut into 1″ pieces (can use whole asparagus or broccoli florets)
- Salt and Pepper
- Italian Seasoning or other herb blend of choice
- 5 tablespoons unsalted butter
Preheat oven to 350 degrees. Spray a 9×13″ baking dish with non-stick spray.
Sprinkle both sides of chicken breasts liberally with salt, pepper, and seasoning blend. Lay evenly down center of baking dish. Place diced potatoes on one side of chicken and veggies on the other and season with salt, pepper, and seasoning blend. Slice butter into thin squares and place evenly over veggies and chicken. Bake for 45-60 minutes until chicken reaches internal temperature of 160 degrees.
I was originally going to make this soup in the crock pot, but after looking at the recipe and seeing how fast it was to make, I just threw it together on the stove. I ended up doing 1.5 times the recipe because I needed to use up a couple extra potatoes. Which I thought worked out well as it turned out to be a better sized batch. Next time I’ll just double it for simplicity’s sake.
I made the recipe as written except for one small change. A few reviewers mentioned how they’d blended part of the soup to make it a bit thicker. I decided to do the same and just stuck my immersion blender in the pot for a few seconds when it was all done cooking. You definitely don’t have to do this extra step, but I thought it was a good tweak. Oh also, I was a little concerned when I first put all my veggies in the pot to simmer because it didn’t look like there was near enough water. But, after a couple minutes of cooking it all settled down and the extra water from the veggies brought it up to the right level. So don’t freak out if yours looks the same. It’ll be fine.
Ultimately I was very pleased with this recipe. It was super fast, cheap to make, and surprisingly full of flavor. A definite keeper!
As soon as I saw these beautiful puffy potatoes, I knew I had to try making them. To my surprise they were actually quite easy to make! They were so fun and looked so fancy (not to mention being delicious!). Definitely a great alternative to your standard potato side-dishes!
If you don’t tell me these are the cutest meatloafs you’ve ever seen, I’m going to punch you in the face. Just kidding. But for reals though, aren’t these adorable? And they weren’t even hard to make. Much fancier and easier to make than they look. I used the recipe posted for these, but I’m sure you could use any favorite meatloaf recipe you’ve already got. Also as a tip, make sure you don’t skimp on the mashed potato frosting. The potatoes hold their shape better when there’s a lot of them on top of the meat. Oh and one more thing, check out the video on this page for a great tip on how to load up a pastry bag. No mess and FAST!
I’m a total sucker for anything with sauerkraut in it. I know, it sounds horrible, but it tastes so delicious! I thought this would be a great recipe because it was very simple and included chicken sausage. I’ve only ever tried turkey sausage which I really liked, so I figured chicken sausage would be great too.
The night I made this we’d been working on the house so we were pretty tired and hungry when we got home. I was happy to see this was a fast meal when reading through the recipe. Unfortunately the potatoes took way longer to cook than the 10-15 minutes the recipe said it would take. Maybe I cut the potatoes too thick? In any case, if you’re making this, I would suggest cutting the potatoes very thin, as in scalloped potatoes thin. That way you’re sure to have a fast dinner. If you want to keep your potatoes thicker, just know that it’ll take about 30 minutes longer to cook.