WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER FROZEN TATER TOTS 

• Ultra crispy in under 15 minutes
  
• No deep fryer, no oven preheat drama
  
• Perfect texture: crisp outside, fluffy inside
  
• Easy to customize with seasonings
  
• Crowd-pleasing and dangerously snackable

Frozen Tater Tots in Air Fryer

There are two kinds of tater tots. The crispy ones… and the disappointing ones. We don’t do disappointing.

Cooking frozen tater tots with an air fryer is the remedy. That circulating heat hits every side and pulls out that deep golden crunch without drying out the center.

But you cannot crowd them. I don’t care how impatient you are. If they overlap, they steam. And steamed tots are not worth talking about.

I like mine just past golden. A little extra time. A little deeper color. That’s where the magic is.

Salt them while they’re hot. And serve them immediately… because nobody waits around for tater tots.

And when you’re done with those, move on to frozen French fries and onion rings!

You can even make calamari in the air fryer! Is there anything the air fryer can’t cook?

INGREDIENT NOTES

• Frozen Tater Tots: No thawing. Straight from freezer to basket.
  
• Oil Spray (No Propellant): Helps promote even browning without chemical taste. Just straight oil, though… the propellant in cooking spray can damage the air fryer basket.
  
• Kosher Salt: Add while hot so it sticks properly.
  
• Fresh Ground Black Pepper: Optional, but it adds depth.

VARIATIONS

Garlic Parmesan: Toss hot tots with garlic powder and freshly grated Parmesan.

Spicy Kick: Add cayenne or smoked paprika to the seasonings.

Ranch Style: Sprinkle with dry ranch seasoning while hot.

Taco Tots: Toss with homemade taco seasoning before serving.

Loaded Totchos: Pile on melted cheese, bacon, and green onions (or any of your favorite nacho toppings).

Breakfast Tots: Top with fried eggs and hot sauce.

SERVING SUGGESTIONS

• Air fryer frozen tater tots are an easy side for burgers or sandwiches.
  
• Serve with ketchup, barbecue sauce, or any of our popular dipping sauces.
  
• Pair with chicken tenders, nuggets, or corn dogs for a casual (and kid-friendly) dinner.
  
• Add to a game day snack board with other finger foods.

AIR FRYER TATER TOTS FROZEN FAQ

Frozen potatoes are pre-fried and par-cooked before packaging. The air fryer’s rapid airflow finishes the exterior quickly while reheating the interior evenly.

Proper spacing allows moisture to escape, which is essential for crisp texture. The final 2-minute increment is what takes them from golden to deeply crisp.

Small timing adjustments make a big difference when cooking tater tots in the air fryer from frozen. And salting while hot ensures adhesion.

It’s a simple technique that delivers a big crunch.

TOOLS NEEDED

• Air Fryer: Basket style is preferred, but you can make frozen tater tots with an air fryer toaster oven too.
  
• Tongs or Spatula: For easy removal.
  
• Serving Platter: To pile them high around bowls of dipping sauce.
  
• Oil Spray Bottle: No propellants with basket air fryers!

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Snack Recipes

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Frozen Tater Tots in Air Fryer

Make Frozen Tater Tots in the Air Fryer as a quick side on busy weeknights. Crispier than the oven and ready in a fraction of the time!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 170cal

Author Donna Elick

Ingredients

• 1 pound frozen tater tots ½ of a 32-ounce bag
• Olive oil spray or avocado oil spray without propellant
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon fresh ground black pepper

Instructions

• PREHEAT AIR FRYER: Preheat the air fryer to 400°F for 5 minutes.
• PREP BASKET: Lightly coat the bottom of the air fryer basket with Olive oil spray or avocado oil spray.
• ADD TATER TOTS: Arrange 1 pound frozen tater tots in a single layer in the basket. Do not overcrowd.
• AIR FRY: Cook at 400°F for 10 minutes. Gently shake the basket halfway through cooking to ensure even browning.
• CRISP: Cook for an additional 2 minutes, or longer in 2 to 3 minute increments for extra crispiness.
• SEASON AND SERVE: Transfer to a serving plate and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper while hot. Serve immediately with your favorite dipping sauce.

Notes

Do Not Crowd: Overlapping tater tots will steam instead of crisp.

Extra Crispy Tip: Add additional cook time in small increments until golden brown.

Best Brand: Ore-Ida golden tater tots are reliable and cook evenly.

Storage: Best served immediately. Leftovers can be refrigerated for up to 2 days.

Reheating: Reheat in a 375°F air fryer for 3 to 5 minutes until crisp again.

Air Fryer Size: This recipe was tested in a 5.8-quart air fryer. Adjust cook time slightly if using a smaller or larger model.

3 to 4 quart air fryer: Cook 12 to 14 minutes total. Work in smaller batches for best crisping.

5 to 6 quart air fryer (most common): Cook 12 minutes total as written, shaking halfway.

7 quart or larger air fryer: Cook 10 to 12 minutes total. Larger baskets circulate more air, so food may cook slightly faster.

Oven-style air fryer (tray model): Cook 12 to 15 minutes and rotate trays halfway through for even browning.

Nutrition

Serving: 1 | Calories: 170cal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 409mg | Sugar: 1g | Fiber: 2g | Calcium: 13mg | Iron: 1mg

Originally published March 2021, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Tater Tots in Air Fryer appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER HOMEMADE FRIES

• Crispy without deep frying
  
• Fluffy interior every time
  
• Perfectly seasoned and customizable
  
• That double-temperature trick makes all the difference
  
• Better than frozen… and that’s saying something

Air Fryer French Fries Recipe

We don’t do anything halfway around here. I am either all in or all out… there is no middle setting.

So when we got our air fryer seven years ago, I already knew what was coming. We were not going to be the family that only reheated frozen fries and called it a day.

If this machine was moving into my kitchen, we were making the best fries from scratch in it. Period.

And that meant testing. Soaking. Drying. Playing with temperatures. Running batch after batch until we figured out how to get that golden, crisp exterior and fluffy center without deep frying.

Because fries aren’t optional around here. They’re serious business.

And once we nailed this method — the soak, the dry, the double temperature — everything clicked. That’s when the fry obsession really took off.

Red Robin copycats. Sweet potato. Zucchini. Polenta. Apple. You name it.

Or even our unique Beef Tallow French Fries that are fried in beef fat the old-fashioned way for an unbeatable flavor and crunch!

But this air fryer French fries recipe? This is where it started.

INGREDIENT NOTES

• Russet Potatoes: High starch = fluffy centers and crisp exteriors. Don’t swap these for waxy potatoes.
  
• Extra Virgin Olive Oil: Just enough to coat and promote browning.
  
• Kosher Salt: Season before cooking to lock in flavor, then after cooking too for that final pop.
  
• Garlic & Onion Powder: Subtle depth without overpowering the potato.

VARIATIONS

Parmesan Garlic: Toss hot fries with grated Parmesan and fresh parsley.

Cajun Style: Add Cajun seasoning before cooking homemade fries in the air fryer.

Truffle Finish: Drizzle lightly with truffle oil after cooking.

Spicy Fries: Add smoked paprika and cayenne to the seasoning mix.

Vinegar Splash: Lightly mist with malt vinegar after air frying.

SERVING SUGGESTIONS

• Pair this air fryer French fries recipe with one of our favorite dipping sauces… or try a few!
  
• Serve with burgers or chicken for the full restaurant experience.
  
• Use as the base for our Fully Loaded Cheesy Taco Fries on game days or lazy Sundays
  
• Stuff into a California Burrito with steak and guacamole.
  
• Add to a fry board with Crispy Sweet Potato Fries and Cottage Fries.

HOW TO AIR FRY FRENCH FRIES FAQ

We’ve tested fries every which way: oven baked, grilled, air fried, frozen, fresh, sweet potato, zucchini, even polenta. The constant? Starch control and moisture control.

Soaking the potatoes pulls excess surface starch away, which prevents them from sticking together and allows the exterior to crisp instead of gluing itself to the basket.

Drying them thoroughly removes water, which would otherwise create steam.

And that two-stage cook? It mimics what restaurants do when they blanch fries first and then fry them hot to finish.

The lower temperature cooks the interior through. The higher temperature creates the golden crust.

It’s technique. Not luck. And once you understand that, you start applying it to everything.

That’s how you end up with the best air fryer French fries… and fry collection that borders on excessive. No regrets.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Sharp Knife or Fry Cutter: Even cuts matter.
  
• Large Bowl: For soaking fresh cut fries.
  
• Clean Kitchen Towels: Drying soaked potato slices is crucial for texture.
  
• Tongs or Spatula: For easy transfer in and out of the air fryer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Best Air Fryer Grilled Cheese Sandwich Recipe

Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe)

Air Fryer Chicken Thighs (Crispy & Juicy Recipe)

Best Crispy Air Fryer Fried Pickles Recipe + Video

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Air Fryer French Fries Recipe

This Air Fryer French Fries Recipe delivers crispy, homemade fries in just 20 minutes! Easy to make and better than anything frozen.

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

soaking time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 190cal

Author Donna Elick

Ingredients

• 3 medium Russet potatoes, scrubbed clean and cut into fries (about 2 pounds)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper

Instructions

• PREP POTATOES: Scrub 3 medium Russet potatoes, scrubbed clean and cut into fries the skin on. Cut into even fry-sized sticks, about ¼-inch thick for best crisping.
• RINSE: Rinse the cut potatoes under cold water until the water runs mostly clear.
• SOAK: Place the fries in a large bowl filled with ice-cold water. Soak for at least 30 minutes to remove excess starch. If soaking longer than 30 minutes, change the water once or twice.
• DRY: Drain the potatoes and spread them on a clean kitchen towel. Pat completely dry. The drier they are, the crispier they will be.
• SEASON: Transfer the dried potatoes to a large mixing bowl. Add 2 tablespoons extra virgin olive oil and toss to coat. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon fresh ground black pepper. Toss until evenly coated.
• AIR FRY: Arrange the fries in a single layer in the air fryer basket. Air fry at 330°F for 10 minutes. Shake the basket, then increase temperature to 400°F and air fry for another 8 to 10 minutes, until golden brown and crispy.
• SERVE: Transfer to a parchment-lined plate and sprinkle with additional kosher salt if desired. Serve immediately.

Notes

Batch Cooking: Depending on your air fryer size, cook in 2 batches to avoid overcrowding. Overlapping fries will steam instead of crisp.

Keep Warm Tip: To keep batches warm, place cooked fries on a baking sheet in a 200°F oven while the remaining fries cook.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 375°F air fryer for 3 to 5 minutes until crisp.

Soak Tip: Soaking removes starch and helps create a crisp exterior with a fluffy interior.

Nutrition

Serving: 1 | Calories: 190cal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 299mg | Sugar: 1g | Fiber: 2g | Calcium: 23mg | Iron: 1mg

Originally published March 2024, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer French Fries Recipe appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LOADED POTATO SKINS

• Crispy potato shells with Italian-style toppings.
  
• Perfect appetizer, snack, or game-day food.
  
• Customizable with your favorite cheese or toppings.
  
• Bursting with bold flavors: garlicky, cheesy, and savory.
  
• Can be prepped ahead or frozen for later.

Potato Skins

Okay, listen… I love a classic potato skin, but once I stuffed these with sausage, marinara, and melty cheese? Game over.

For the last 15 years, this potato skin recipe has been my “impress the crowd without breaking a sweat” move.

The garlic oil makes the shells so crisp and flavorful, you could snack on them alone. But add that saucy, cheesy filling, and suddenly it’s like pizza met a potato and fell in love.

I serve these Italian potato skins for game days, holidays, or just because… and they never last long. Honestly, I recommend doubling the batch. Trust me, they’ll vanish in minutes.

Have extra russet potatoes left? Use them in our Beef Tallow French Fries! We fry them in beef fat for a crispy, golden, insanely flavorful fry unlike anything you’ve had before!

INGREDIENT NOTES

• Russet Potatoes: Large, starchy potatoes make the crispiest shells. Scrub well and bake until tender before scooping.
  
• Garlic: Smashing cloves infuses oil without burning. For a stronger garlic punch, mince finely instead.
  
• Extra Virgin Olive Oil: Use a good one! It flavors both shells and filling.
  
• Italian Sausage: Hot sausage adds a kick, but sweet or mild work if preferred. Drain well to keep the filling from becoming greasy.
  
• Sun-Dried Tomatoes: Add tangy-sweet richness. Use oil-packed for the best flavor, but drain before chopping.
  
• Cheese Blend: Mozzarella melts creamy, provolone adds sharpness, and parmesan brings saltiness. Shred fresh for the best melt.
  
• Marinara: Use homemade or store-bought, but make sure it’s thick enough to sit inside potato shells.

VARIATIONS

Meatless: Skip the sausage and add sautéed mushrooms and spinach.

Pepperoni Pizza Skins: Replace sausage with diced pepperoni and extra mozzarella.

Four Cheese: Fill with ricotta, mozzarella, provolone, and parmesan.

Mediterranean: Use feta, kalamata olives, and roasted red peppers.

BBQ Twist: Swap marinara for barbecue sauce and sausage for shredded chicken.

Spicy: Add red pepper flakes or drizzle with hot honey before serving.

Breakfast Style: Fill with scrambled eggs and bacon or prosciutto.

SERVING SUGGESTIONS

• Game Day Spread: Serve alongside jalapeño popper pretzel bombs and sheet pan nachos.
  
• Italian Night: Pair with Caesar Salad for a fun twist on pizza night.
  
• Party Platter: Arrange potato skins on a large tray, sprinkle with basil, and serve with extra marinara for dipping.
  
• Family Dinner: Round it out with roasted veggies or a simple green salad.

POTATO SKINS RECIPE FAQ

I grew up loving this appetizer, and once I figured out how to make potato skins from scratch, the Italian in me couldn’t resist giving them a twist!

Over the years, I’ve learned that the secret to restaurant-level skins is crisping the shells twice: once cut side down, then again cut side up.

It keeps them sturdy enough to hold a saucy filling without getting soggy.

I also discovered that brushing with garlic oil turns the plain potato into something crave-worthy all on its own.

These details, combined with a hearty sausage filling and melty cheese, are why this potato skin recipe has become a family favorite for every occasion.

TOOLS NEEDED

• Vegetable Brush: To scrub potatoes clean.
  
• Fork: For piercing potatoes before baking.
  
• Baking Sheet: Fits all six potatoes at once.
  
• Mixing Bowl: For sausage and cheese mixture.
  
• Skillet: For browning sausage.
  
• Wooden Spoon: For breaking up sausage as it cooks.
  
• Pastry Brush: To brush garlic oil onto the shells.
  
• Knife & Spoon: To cut and scoop potato flesh.
  
• Serving Platter: For presentation with garnishes and dipping sauces.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Bruschetta Recipe (Sheet Pan)

Chipotle Queso Blanco Cheese Dip Copycat Recipe

Print

Italian Potato Skins

These Potato Skins are loaded with sausage, cheese, basil, and sun-dried tomatoes, putting an Italian twist on the classic appetizer!

Course Side Dish

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 21 minutes minutes

Total Time 1 hour hour 41 minutes minutes

Servings 3 -4

Calories 1192cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• medium skillet
• bowl

Ingredients

• 6 medium Russet potatoes about 3 pounds
• 1/4 cup extra virgin olive oil
• 3 garlic cloves smashed
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound hot Italian sausage casings removed
• 1/3 cup sun-dried tomatoes drained and chopped
• 1 cup Italian cheese blend shredded (about 4 ounces, divided)
• 3/4 cup marinara sauce plus more for serving if desired
• Fresh basil chopped, for garnish
• Optional: sour cream for dipping

Instructions

• Bake the Potatoes: Preheat the oven to 400°F. Scrub the potatoes with a vegetable brush, pat them dry, and pierce each one 5 to 7 times with a fork. Place 6 medium Russet potatoes on a large baking sheet and bake them for about 1 hour, or until they are fork tender.
• Make the Garlic Oil: While the potatoes are baking, combine the 1/4 cup extra virgin olive oil and the 3 garlic cloves smashed in a small bowl. Cover the bowl with a paper towel and microwave it for 30 seconds. Stir in the 1 teaspoon Italian seasoning, the 1 teaspoon kosher salt, and the 1/2 teaspoon fresh ground black pepper, and set it aside.
• Scoop the Potatoes: Once the potatoes are cool enough to handle, turn the oven up to 425°F. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4- to 1/2-inch shell.
• Crisp the Outside: Place the potato halves cut side down on a lightly greased sheet pan. Brush the outsides with some of the garlic oil and bake them for 5 to 10 minutes, until they start to crisp up.
• Crisp the Inside: Flip the potatoes over so the cut sides are facing up. Brush the insides with more of the garlic oil and bake them for another 5 to 10 minutes, depending on how crispy you like them.
• Cook the Filling: While the potato shells are crisping, cook the 1 pound hot Italian sausage in a medium skillet over medium-high heat until it’s browned and cooked through. Drain off the excess grease, then stir in 1/3 cup sun-dried tomatoes and 1/2 cup of the cheese.
• Fill the Potato Skins: Take the shells out of the oven and spoon a little marinara sauce into each one. Add the sausage mixture on top of the marinara and then sprinkle the rest of the cheese evenly over the potatoes.
• Melt and Serve: Return the pan to the oven and bake the potato skins for about 5 minutes, or until the cheese is melted and bubbly. Garnish them with fresh basil and serve with extra marinara or sour cream on the side for dipping.

Notes

Make-Ahead: Bake and scoop potatoes up to 24 hours ahead. Store shells covered in the fridge, then crisp and fill before serving.

Storage: Store leftovers in an airtight container in the fridge up to 3 days.

Reheating: Reheat in the oven at 350°F for 10–15 minutes. Air fryer works great too — 5 minutes at 375°F.

Freezing: Freeze unfilled shells after the second crisping. Cool, wrap individually in foil, and freeze up to 3 months. Bake from frozen at 400°F until hot, then fill and finish.

Simplify: Skip microwaving garlic oil separately and sauté garlic in the sausage skillet before adding seasoning. Less dishes, same great flavor.

Nutrition

Serving: 1 | Calories: 1192cal | Carbohydrates: 91g | Protein: 43g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 2277mg | Sugar: 9g | Fiber: 8g | Calcium: 197mg | Iron: 8mg

Originally Published August 2011, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Potato Skins appeared first on The Slow Roasted Italian.

Who says you have to wait until St. Patrick’s day to make this comfort food? I literally love the savory flavor of this tender cut of beef that I make all year round.

It has such a delicious flavor, and I love that it’s fork tender perfection every time. 

Pair that with the tender potatoes and flavorful cabbage wedges, and you’ve got quite a hearty meal.

I like to eat mine with some horseradish sauce and a side of Irish soda bread, but I promise you that this dish has good flavor no matter how it’s served. 

The only thing to remember is to let the corned beef rest for a short time on the serving platter so that it’s easy to slice and it stays juicy!

Are you ready to learn how to make this amazing recipe? Get all the details below! 

Corned Beef with Cabbage and Potatoes Recipe

It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!

Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.

This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it! 

Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.

Ingredient Notes and Substitutions

• Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top. 
  
  It usually comes with a spice packet too, which you’ll need!
  
• Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks! 
  
  I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet.
  
• Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot. 
  
  Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock.
  
• Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
  
• Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe! 
  
  They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option.
  
• Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced! 
  
  Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.

Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe

• Don’t use too much liquid.

It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.

The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.

• Slice vegetables so they are somewhat uniform in size.

The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered. 

Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.

Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.

• Test the beef and veggies before adding the cabbage.

Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!

Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.

Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.

Prep Ahead

• Clean and cut potatoes
• Peel and slice carrots
• Chop cabbage

Kitchen Tools You Will Need

• Large Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You can also use a large pot. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.

Serving Suggestions 

This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!

I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it. 

Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.

And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways. 

It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.

Storing and Reheating Corned Beef and Cabbage on Stove Top

Transfer cooled leftover corned beef to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.

For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.

Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end. 

Cover or add a splash of liquid for moisture if needed.

Easy Corned Beef and Cabbage FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Slow Cooker Beef Bourguignon Recipe + Video

Print

Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6

Calories 700cal

Author Donna Elick

Ingredients

• 3 pounds corned beef with a spice packet
• 2 teaspoons yellow mustard
• 2 tablespoons packed light brown sugar
• 1 cup beef stock
• 3/4-1 cup water
• 8 carrots peeled and sliced
• 3 pounds red potatoes washed and cut into pieces
• 1 head cabbage cut into thick slices

Instructions

• Unpack the corned beef, rinse, and place in a Dutch Oven.
• Add the mustard, the spice packet, and brown sugar on top of the corned beef.
• Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
• Place the Dutch oven over medium heat and bring to a boil.
• Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
• After 3 hours, add in the carrots and potatoes. Return to a boil.
• Cook for 15 minutes or until the vegetables are softened.
• Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
• Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 57g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2984mg | Sugar: 16g | Fiber: 10g | Calcium: 134mg | Iron: 7mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corned Beef with Cabbage and Potatoes Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

Loaded Mashed Potatoes

Best Ever Mashed Potatoes Recipe + How to Video

Creamy Crockpot Mashed Potatoes Recipe + Video

Print

Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHEESY AU GRATIN POTATOES

• Classic Comfort: Creamy, cheesy layers of tender potatoes baked until bubbling.
  
• Holiday Worthy: Perfect for Easter, Thanksgiving, or Christmas, but easy enough for weeknights.
  
• Budget-Friendly: Uses simple pantry staples and still feels gourmet.
  
• Crowd-Pleasing: Even picky eaters devour these golden layers.
  
• Tested & Retested: Updated from our 2014 version and perfected in our Teen Cooking Club classes.

Potatoes Au Gratin

We love, love, love potatoes au gratin in this house!! For our family, it’s pure nostalgia. Chad’s mom, Gigi, always made au gratin potatoes for Easter, and he still lights up when he smells them baking.

It’s the creamy, cheesy comfort in every bite that gets me. I’ve been making this version since 2014, and now, we’ve retested it and updated the written recipe.

With layers of real cheese and buttery potatoes, it’s a family tradition reimagined. And honestly? It’s so good, you’ll want to make it on more than just holidays.

I feel the same way about stuffed butternut squash and corn casserole, too. As soon as the weather starts to cool, my mouth starts watering for those savory, comforting flavors!!

If you want to take au gratin to the next level, our Bacon Cheddar Beer Potatoes Au Gratin adds crispy bacon and a rich beer-cheese sauce that makes it unforgettable!

Or make our Cheesy Scalloped Potatoes and Sausage for a dinner that feeds a crowd (you might still want to make a double batch though!)

INGREDIENT NOTES

• Potatoes: Yukon Gold potatoes are best for cheesy potatoes au gratin because they bake up tender and creamy without falling apart.
  
  Skins can be left on for a rustic texture. Russets can be substituted, but they will give a fluffier texture.
  
• Milk + Cream: This combination creates a balance of richness without being too heavy.
  
• Cheese: Cheddar melts beautifully, but Gruyere, Fontina, or mozzarella can be swapped for a more gourmet version. Parmesan also works well mixed into the sauce or sprinkled on top.
  
  Just be sure to use freshly grated.

VARIATIONS

Bacon Lover’s: Mix ½ cup of cooked, chopped bacon into the sauce for even more savory goodness.

Onion Au Gratin: Sauté ½ cup finely diced onion in the butter before adding flour for a deeper flavor.

Extra Garlicky: Roast garlic ahead of time, then mash a few cloves into the sauce in place of the garlic powder.

Herb Infusion: Add fresh thyme, rosemary, or parsley for a fragrant twist.

Gourmet Touch: Swap half of the cheddar with Grueyère for a nutty, elevated flavor.

SERVING SUGGESTIONS

• Weeknight Main: Cheesy au gratin potatoes are delicious alongside baked chicken, meatloaf, pork chops, or even salmon.
  
• Holiday Feast: Perfect for classics like roasted turkey, baked ham, prime rib, and more.
  
• All About the Sides: Sometimes I’ll crave a plateful of sides (that’s the best part, amirite??). That includes stuffing, green bean casserole, sweet potato casserole, and freshly baked rolls.

SCALLOPED POTATOES AU GRATIN FAQ

This cheesy au gratin potatoes recipe was first shared here in 2014, and I’ve since retested and rewritten it to bring it up to today’s standards.

We’ve even taught it in our Teen Cooking Club, where students experimented with different cheeses and add-ins to learn how simple tweaks change both flavor and texture.

Here’s the food science at work:

• Roux Base: The butter + flour mixture creates a roux, which coats every starch granule in fat. This prevents clumping and ensures a silky, lump-free sauce.
  
• Starch + Heat: Potatoes naturally release starch as they cook, which blends into the cheese sauce to thicken it further.
  
• Emulsion: By adding the cheese off the heat, you create a smooth emulsion where proteins and fats bind together, keeping the sauce glossy instead of greasy.
  
• Moisture Balance: Covering the dish for the first hour traps steam, which ensures the potatoes soften evenly.
  
  Uncovering at the end allows excess moisture to evaporate, giving that golden, bubbling finish.

Understanding these processes is why this recipe for cheesy potatoes au gratin works every single time… and why it’s a perfect teaching recipe for both flavor and science!

TOOLS NEEDED

• Mandolin Slicer: The easiest way to get even, thin slices of potato. A food processor with slicing blade works too, or simply use a sharp chef’s knife.
  
• Large Pot: Enough room to make the sauce and combine it with the potato slices.
  
• 9×13-inch Baking Dish: Choose one with high sides so the sauce doesn’t bubble over!
  
• Cheese Grater: The melt (and flavor) is so much better with freshly shredded cheese.
  
• Foil: Bake au gratin potatoes covered to start.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Potato Recipes

Easy Pan Fried Garlic Parmesan Skillet Potatoes Recipe

Loaded Mashed Potatoes

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Crispy Air Fryer Smashed Potatoes Recipe (Secret Ingredient)

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Potatoes Au Gratin

Our favorite Potatoes Au Gratin recipe, featuring thinly sliced potatoes baked in a decadent cheese sauce. Golden, bubbly nostalgia in a pan!

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 381cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 ½ teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 ounces sharp cheddar cheese freshly shredded
• 3 pounds Yukon Gold potatoes thinly sliced into 1/8-inch rounds (skins optional)
• fresh herbs garnish (optional)
• 4 ounces sharp cheddar cheese

Instructions

• Preheat the Oven: Preheat oven to 375°F. Grease or butter a 9 x 13-inch baking dish and set aside.
• Prepare the Cheese Sauce: In a large pot, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste. Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Add 1 ½ teaspoons kosher salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Bring to a gentle simmer and whisk until smooth and thickened, about 3–5 minutes.
• Add Cheese to the Sauce: Remove from heat and stir in 8 ounces sharp cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
• Combine Potatoes and Sauce: Add 3 pounds Yukon Gold potatoes directly into the cheese sauce. Stir until all slices are well coated.
• Assemble the Dish: Pour the potato mixture into the prepared baking dish, spreading evenly. Sprinkle 4 ounces sharp cheddar cheese over the top. Cover tightly with foil.
• Bake Covered: Bake for 60 minutes, until the potatoes begin to soften.
• Finish Baking: Remove foil and continue baking for 15–20 minutes, until the potatoes are fork-tender and the top is golden and bubbling.
• Optional Broil: For a crispier top, broil for 2–3 minutes, watching closely to prevent burning.
• Rest and Serve: Let the dish rest for 5 minutes before serving. This allows the sauce to set slightly for perfect slices.

Notes

Make-Ahead Tips: Assemble the dish up to 1 day ahead without baking. Cover tightly with foil and refrigerate. When ready to bake, add 15–20 minutes to the covered bake time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Reheat individual servings in the microwave at 50% power for 1–2 minutes, stirring halfway. Add a splash of milk or cream if the sauce thickens too much.

Freezing Tips: Cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 35–40 minutes until warmed through. Texture will soften slightly due to the dairy, but flavor will remain rich and delicious.

Nutrition

Serving: 1 | Calories: 381cal | Carbohydrates: 34g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 607mg | Sugar: 5g | Fiber: 3g | Calcium: 383mg | Iron: 2mg

Originally published October 2014. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Potatoes Au Gratin appeared first on The Slow Roasted Italian.

This makes the perfect side dish recipe! I love the crispy edges paired with the soft and tender middle.

And when I can add all my favorite toppings – whew, I’m already thinking about the next time I can enjoy this yummy dish! 

I love this spin on a regular baked potato because every bite is like enjoying thick potato chips that I can savor and enjoy. 

Plus, the recipe card shows that with just a few basic steps, you can create that hasselback style look in no time at all. 

Forget about typical sliced potatoes and give this great recipe a go. 

I’ve found that it’s the perfect addition to any dinner party and works great as a side dish option for a holiday meal. Pair with your favorite protein, or enjoy this as a main dish as is. 

And yes, you can even get this same look using sweet potatoes as well – so why not have fun with your starchy potatoes? 

Once you slice the potato and cook it, it’s all about adding your favorite toppings.

Melted butter, fresh herbs, garlic butter, salt and black pepper, shredded cheddar cheese, bacon, garlic and onion powder – all perfect choices for this impressive side dish! 

Hasselback Potatoes

Last month I needed the perfect side to go with my Bacon Bourbon Barbecue Chicken Kabobs — a potato that I could stuff with mounds of butter, cheese, and bacon. 

Although I am very fond of my Italian Potato Skins, I have made a lot of potato skins and wanted something different.

That’s when I remembered those accordion-like potatoes I saw everywhere last year!

Not one to do anything in half measures, I loaded my hasselback potatoes with bacon and cheese for the ultimate savory side dish. You will love them — we sure do!

If the bacon-cheddar combo is your weakness, you need to try our Bacon Cheddar Beer Potatoes Au Gratin! The same great flavors baked into a creamy, bubbly casserole!

Ingredient Notes and Substitutions

• Potatoes – Classic baking potatoes like Russet potatoes or Idaho are the best choice for this hasselback potatoes recipe. The bigger, the better!
  
  Yukon Gold potatoes are another popular choice, but they are better for appetizers due to their smaller size.
  
• Butter and Olive Oil – Thin slices of unsalted butter go inside each potato for moisture, while the oil helps crispy up the skin on the outside. 
  
  It’s best to use unsalted butter since you’ll be seasoning with salt, but don’t stress too much about it.
  
• Cheese – Use something gooey and flavorful when making cheesy hasselback potatoes. Medium cheddar is perfect!
  
  I personally like a Monterey Jack and Colby blend, but feel free to try Pepper Jack or a fiesta blend too.
  
• Bacon – I’ll often use my oven or air fryer to make large batches with little mess. In fact, you can slide a tray of strips into the oven to cook alongside the potatoes!
  
• Seasonings – Keep it simple with kosher salt and freshly ground pepper to taste!
  
  You could also add other flavors like Parmesan cheese, garlic herb butter, garlic salt, garlic cloves, fresh thyme, or even some cayenne pepper for a bit of heat. 

Tips and Tricks to Make Perfect Cheesy Hasselback Potatoes

• Avoid slicing all the way through the potato.

If you do, the cheese and bacon will simply fall out! All you need to prevent this is a wooden skewer or chopstick.

Place it against the long side of the potato. As you make slices, the skewer will stop the sharp knife from cutting through the base.

• Preheat your oven.

This seems like a no-brainer, but it really makes a big difference in texture!

Get your oven going while you prep the spuds so they can start cooking right away. The immediate heat will also crisp the skins to perfection.

• Add a boost of flavor.

There are plenty of seasoning options for hasselback potatoes with bacon! Classics include garlic and dried herbs like parsley, thyme, and rosemary.

Add subtle heat with smoked paprika, or kick things up a notch with cayenne powder or red pepper flakes.

Craving something unique? Try a Cajun spice blend or add a drizzle of balsamic vinegar when your cheesy hasselback potatoes come out of the oven.

Prep Ahead

• Scrub potatoes
• Cook and crumble bacon
• Grate the cheese, if shredding yourself

Serving Suggestions

Honestly, hasselback potatoes with bacon and cheese are hearty enough for a meal on their own. A simple green salad will balance your plate if needed.

But sometimes you want to feast! Serve loaded hasselback potatoes alongside roasted chicken, grilled steaks, or smoked shrimp.

They’re quite impressive on a holiday table with prime rib and tri tip as well. This hasselback potato recipe is so yummy paired with a ribeye steak and shrimp skewers! 

And don’t forget extra toppings! A dollop of sour cream and a sprinkle of chives or green onions are the perfect finish to this hasselback potatoes recipe.

The best thing about this delicious potato side dish is that it can go with just about anything! Pair it with everyday dinners, a special family dinner, or anytime you get the craving. 

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Wooden Chopsticks or Skewers will prevent your knife from slicing all the way through the potatoes.
• A Rimmed Baking Sheet makes it easier to get hasselback potatoes with bacon in and out of the oven — and will prevent a mess!

Storing and Reheating Hasselback Potatoes with Bacon

Leftovers can be stored in the refrigerator for up to 4 days. Wrap each potato in foil or place them in an airtight container.

Return to the oven to reheat, about 15 minutes at 350°F. 

You can also reheat hasselback potatoes with bacon and cheese in the air fryer — it’s a great way to get them crispy again!

Hasselback Potatoes Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

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Crispy Bacon Cheddar Hasselback Potatoes Recipe

Crispy Hasselback Potatoes are the ultimate savory side dish. You can fill those potato slices with tons of gooey cheese and crisp bacon.

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 1023cal

Author Donna Elick

Ingredients

• 4 large Russet potatoes washed
• 4 tablespoons unsalted butter thinly sliced
• 1 teaspoon kosher salt divided, more or less, to taste
• 1/2 teaspoon fresh ground black pepper divided, more or less, to taste
• 1 teaspoon olive oil
• 8 ounces Monterey Jack and Colby cheese blend or your favorite
• 16 ounces thick cut bacon cooked and crumbled

Instructions

• Preheat oven to 400°F.
• Place a potato on a cutting board with a wood skewer or chopstick against each of the long sides (lengthwise). Cut 1/8th inch slices in the potato, stopping about 3/4 of the way through. The skewers will keep you from cutting all the way through.
• Drizzle potatoes with olive oil and place a piece of butter in between every few slices. Sprinkle with salt and pepper and bake for about 1 hour.
• The potatoes will slightly open up, so you can stuff cheese and bacon in between the slices. Use 2 ounces of cheese and 1/4 of the cooked bacon for each potato.
• Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 1023cal | Carbohydrates: 70g | Protein: 50g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 168mg | Sodium: 2373mg | Sugar: 3g | Fiber: 5g | Calcium: 451mg | Iron: 4mg

Originally published October 2019, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Bacon Cheddar Hasselback Potatoes Recipe appeared first on The Slow Roasted Italian.

I love slow cooking on busy weeknights. And this classic recipe is one of those comfort foods that make the perfect one-pot meal.

Minimal prep work that makes an incredible family meal? Count me in every time! 

I’ll never say no to this classic comfort food because I love all the varying flavors and textures.

It’s like the flavors of a traditional shepherd’s pie and the ease of using a crockpot became best friends, with the perfect savory dish as the result. 

The printable recipe card below has all the details on how you can make your new favorite crockpot dinner tonight! 

Cottage Pie in a Slow Cooker

I love a meal that’s got a little bit of everything… less work for me and fewer dishes to make! 

Even better when I can toss it all in the crockpot, walk away, and come home to dinner ready and waiting.

Some of my favorites include chicken and rice and stuffed peppers, but I don’t have anything that really sticks to your ribs and isn’t a soup or chili. 

That’s where this slow cooker cottage pie recipe comes in!

While it’s easy enough to make cottage pie in the slow cooker from start to finish, there are plenty of time-saving shortcuts or variations too.

Brown the meat ahead of time (I often have some stashed in the freezer) or use store-bought mashed potatoes. 

This recipe is also a great way to clean out any veggies hiding in your fridge or use up leftover mashed potatoes from the holidays. Easy peasy!

Ingredient Notes and Substitutions

• Ground Beef – I prefer a leaner blend so there isn’t as much grease to drain afterward.
  
  Ground turkey or chicken are great substitutes, or replace half of the beef with bulk Italian sausage for more flavor. 
  
• Veggies – Sauté onion with the ground beef, then cook fresh carrots and celery in the slow cooker with everything else.
  
  I also like to add frozen peas and corn, but those get added towards the end so they don’t get too soft or mushy. 
  
  Feel free to swap these with canned peas and corn, as long as you drain them well first.
  
• Potatoes & Butter – A simple combo for the mashed potato layer on top of crock pot cottage pie. 
  
  Yukon Gold is my top choice, but you can use Russet, red, or even sweet potatoes if you prefer.
  
  Mix in some cream cheese or sour cream to make them extra creamy. Or, buy ready-made mashed potatoes from the store instead of making them fresh.
  
• Seasonings – A little Italian seasoning, Worcestershire sauce, and tomato paste go a long way in terms of flavor!
  
  You’ll also want to taste the meat mixture after adding the peas and corn, then season to taste with salt and pepper. For a spicier version, add cayenne or chili pepper too!
  
• Flour – Sprinkle this over the base of your slow cooker cottage pie before topping with mashed potatoes. Be sure to stir in the flour well so the meat mixture thickens evenly.
  
  You can substitute cornstarch or potato starch as a gluten-free option.
  
• Cheese – Melted cheddar just ties the whole dish together and makes it extra savory and comforting.
  
  Replace with mozzarella for a milder, gooier layer, Gouda or Gruyère for a different flavor, or any other favorite shredded cheese! Sharp cheddar is a great choice, too! 

Tips and Tricks to Make Cottage Pie in the Slow Cooker

• Make the ground beef mixture the night before.

Brown the ground beef, sauté the onion, and mix in the tomato paste as directed, then allow the mixture to cool before refrigerating it in an airtight container.

All you have to do the next morning is assemble your cottage pie in the slow cooker and turn it on!

• Cook on Low for the best flavor.

It’ll still be delicious if you’re short on time and need to cook cottage pie in a slow cooker on High, but the extra time really allows the flavors to develop and meld together in the best way.

• Make the mashed potatoes a bit thicker than usual.

They’ll soften and thin out a bit when combined with the steam in the slow cooker. 

If they’re pretty thin to start, they’ll end up just seeping into the meat mixture instead of sitting on top.

• Take the time to melt the cheese completely.

You’ll want to dig in right away because it just smells so darn good, but it takes a good 10-15 minutes for that cheese layer to become nice and gooey. 

That time will also warm the potatoes back up so everything is piping hot. It’s worth the wait!

Prep Ahead

• Dice onion, carrots, and celery
• Mince garlic
• Cook ground beef mixture
• Shred cheese
• Make mashed potatoes

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Large Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

With meat, mashed potatoes, cheese, and plenty of veggies, slow cooker cottage pie is a complete meal on its own!

You could always add a green salad to the table to lighten things up, and you’ll likely want some kind of bread for mopping up every last drop. 

Beer bread, Irish soda bread, or your favorite crusty loaf would be perfect, though you can’t go wrong with crispy garlic bread either!

Storing and Reheating Slow Cooker Cottage Pie

Leftovers reheat really well and taste even better the next day! Transfer crock pot cottage pie to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Warm individual portions in the microwave until heated through. If the potato layer seems a bit dry, try sprinkling a few drops of water on top before heating.

Crock Pot Cottage Pie FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Recipes

Italian Meatballs in Crockpot Recipe with Marinara

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Easy Crockpot Shredded Chicken (Slow Cooker Recipe)

Crockpot Chicken and Rice + Video

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How to Make Cottage Pie in a Slow Cooker Recipe

Making Cottage Pie in a Slow Cooker is a simple way to enjoy a hearty meal, complete with protein, veggies, and plenty of cheese.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 487cal

Author Donna Elick

Equipment

• large skillet
• slow cooker
• large pot
• large bowl

Ingredients

• 1 1/2 pounds lean ground beef
• 1 large yellow onion diced
• 2 cloves garlic minced
• 2 large carrots diced
• 2 celery stalks diced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons tomato paste
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4-5 yukon gold potatoes
• 4 tablespoons unsalted butter
• 1 cup shredded cheddar cheese
• fresh parsley chopped (for garnish)

Instructions

• In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
• Add the diced onion and cook for 4-5 minutes until the onion has softened.
• Add the tomato paste and stir until evenly combined.
• Transfer the beef and onion mixture to the slow cooker. Add the garlic, carrots, celery, beef stock, Worcestershire sauce and Italian seasoning to the slow cooker and stir to combine. Add in the salt and pepper.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the flavors are well combined and the vegetables are tender.
• About 1 hour before the meat mixture is finished cooking, prepare the potatoes. Peel and dice the potatoes into even pieces. Place in a large pot and add water to cover the potatoes. Season with salt.
• Cook the potatoes over high heat until they are tender and can be easily cut with a knife.
• Remove the potatoes from the water and into a large bowl. Add in the butter and mash the potatoes until they are smooth and even in consistency. Season with salt.
• About 30 minutes before serving, add the frozen peas and corn in the meat mixture and stir together. Take this time to try the mixture and add in salt and pepper to your preference.
• Sprinkle the flour over the mixture in the slow cooker and stir well to combine. This will help thicken the sauce as it cooks.
• Spread the prepared mashed potatoes evenly over the top of the beef mixture in the slow cooker followed by the shredded cheddar cheese.
• Cover and cook on low for an additional 10-15 minutes, or until the mashed potatoes are heated through and the cheese is melted. Garnish with fresh chopped parsley and serve hot.

Nutrition

Serving: 1 | Calories: 487cal | Carbohydrates: 42g | Protein: 35g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 786mg | Sugar: 4g | Fiber: 6g | Calcium: 204mg | Iron: 5mg

Originally published December 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Cottage Pie in a Slow Cooker Recipe appeared first on The Slow Roasted Italian.