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Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.


  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper


  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.

Chili-Roasted Potatoes

Total cook time: about an hour.

1 1/2 lb Yukon gold or new potato, cut into 1 inch pieces
3 TBSP olive oil
1 tsp chili powder
Kosher salt and pepper
8 sprigs of Thyme


  • Heat oven to 425 F.
  • Mix everything together in a large bowl
  • Transfer to a large cookie sheet covered in foil.
  • Bake  stirring once or twice until crisp and golden brown, about 40 mins.

Oven Roasted Potatoes

Simple and tasty option for a side dish. This is mostly a toss it together kind of recipe that will be a little different each time depending on how you are feeling, what you are cooking, and who you are cooking for.

Oven roasted potatoes

Prep time: 10 mins
Cook time: 1 hour

3-5 Red skin potatoes (1- 2 potatoes per person depending on their size)
About 1/4 cup EVOO
Sea Salt
Cracked black pepper
Parsley, Basil, any other spices to taste


  • Preheat the oven to 425 F.
  • Wash potatoes well and nick out any bad areas.
  • Cut them into roughly one inch wide chunks.
  • Put them in a bowl and toss with EVOO, salt, pepper, and spices.
  • Spread potatoes evenly onto a cookie sheet covered in foil.
  • Bake for 1 hour, flipping them once or twice to ensure even cooking.

Buffalo Hasselback Potatoes

A modern take on a loaded baked potato! This recipe came from gimme some oven.  Such a great idea!

We found that these perfectly hot potatoes went perfectly with Jalapeno Chicken.  I bet it would also go nicely with cheddar ale soup or something similar since the potato on its own is pretty filling!  See below to see how to cook both Jalapeno chicken and the potatoes.

Buffalo Hasselback Potatoes

Prep time: 10 mins
Cook time: 60ish mins

2-4 Russet baking potatoes
4 TBSP Olive oil
Sea salt and Fresh cracked pepper

1/4- 1/2 cup Buffalo sauce  (4 TBSP Frank’s Red Hot + 1 TBSP Butter, melted)
2 -3 oz Sharp Cheddar cheese, shredded
1/2 cup Blue cheese, crumbled
3-4  Scallions, finely chopped
3-4 slices Bacon, cooked and chopped


  • Preheat the oven to 425 F
  • Cut the potatoes in Hasselback style.
    • Make sure your potato is sitting pretty flat to start with.  If you need to, cut a slice off the bottom so that it rests flat. Using a sharp paring knife, cut slices about 3mm apart all the way along the potato.  Slices should go about 3/4 of the way to the bottom, not all the way through.
  • Brush the potatoes with olive oil then pat sea salt and pepper onto them.
  • Place potatoes onto cookie sheet lined with foil.
  • Bake in the oven for 60-70 mins basting every 15 mins or so with the olive oil drippings.  Add more olive oil if the potatoes get too dry looking.
  • While potatoes are cooking, prepare the rest of the ingredients.
    • To make buffalo sauce, mix red hot sauce with melted butter to a ratio of 4 TBSP red hot sauce: 1 TBSP melted butter.
  • When potatoes are out of the oven, top with prepared ingredients and enjoy

To simultaneously cook Jalapeno chicken and Buffalo Hasselback Potatoes

First get all of your ingredients for both recipes as ready as possible.  Convection ovens are helpful!

Preheat the oven to 425.

Get the potatoes all set per recipe above.  When ready to put into the oven, turn the oven to convection.

Bake the potatoes alone for 30 minutes stopping once or twice to baste with olive oil.  While this is happening, get your chicken ready for the oven.

After the 30 minutes. Decrease the oven temp to 350, leave convection on.  Add the chicken to the oven with the potatoes.  Cook for another 30 mins, again pulling the potatoes out every 10-15 mins or so to baste them.  This is especially important once the potatoes start to open up a bit.  Rearrange the position of the potatoes and chicken halfway through, just to ensure even cooking.

It took about 35 mins for the chicken to be cooked through.

Pan Roasted Fingerling Potatoes with Pancetta

A really good side dish.  We’ve made these potatoes with meatloaf, roasts, chicken etc… The original recipe is from Food & Wine.

2 lbs Fingerling potatoes, washed and chopped into half inch round pieces
1/4 cup EVOO
1/2 lb thick sliced deli Pancetta, cubed
1 onion, finely chopped
1/4 cup fresh Dill, finely chopped


  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
  • Stir in the pancetta and cook for 2 minutes longer.
  • Transfer the potatoes to a bowl. Toss with the dill right before serving.

These can be made a few hours ahead of time if desired. To reheat them, spread on a cookie sheet and bake in a 325 F oven until reheated.

Baked Potato

This is how I bake my potatoes.  Since I rarely have time to do all oven, I compromise.  Microwave and oven 🙂

Set the oven to 400 degrees.  Place a sheet of aluminum foil on a low rack to collect any potential drippings.

First, poke holes in the potatoes with a fork.  Then rub down potatoes in oil (olive or basil or whatever) then salt with kosher salt.

Put the potatoes in the microwave for 3-4 minutes (depending on size).

Then place potatoes in oven directly on the oven rack.

Bake for around 45 minutes until tender when pierced.

*note… the time will depend on the size of the potatoes.  For little guys, start checking them at 40 mins or so, but for big 4inch+ sized potatoes the 45 mins is pretty accurate.

*also of note… If you are using convection decrease the temp… so 375 for 45mins…