Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.

SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS

This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking! 

Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
• Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
• Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
• Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides. 
• Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix 

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ Sauce

Green Beans

• 12 ounces fresh green beans, rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• Salt and pepper, to taste

Instructions

For The Potatoes

Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)

In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.

Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.

While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

Season the chicken breasts with the chicken seasoning. Set aside.

In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.

After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer. 

Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Servings

Serves 3 to 6.

Storage and Reheating

Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).

An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.

Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
• Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
• Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
• Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
• Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
• Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.

Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.

In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.

Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!

Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe? 🍗🥔🫛

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse

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Sheet Pan BBQ Chicken, Potatoes, and Green Beans

Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ sauce

Green Beans

• 12 ounces fresh green beans rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• salt and pepper to taste

Instructions

For The Potatoes

• Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
• In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
• Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
• While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

• Season the chicken with chicken seasoning. Set aside.
• In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
• After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
• Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Notes

Serves 3 to 6 

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Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 🥦

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

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When it comes to comfort food with a slight kick, Jalapeño Au Gratin Potatoes delivers in every way. This dish combines creamy, cheesy layers of thinly sliced Idaho potatoes with a subtle heat from steeped jalapeños, making it a standout side dish for any meal. Perfect for holiday feasts, family dinners, or potluck gatherings, these potatoes are as bold in flavor as they are beautiful when served. Ready to impress your family and friends? Preheat the oven, grab your potatoes, and let the magic begin!

JALAPENO AU GRATIN POTATOES

Au gratin potatoes are a timeless dish, but this version takes things to the next level with the addition of jalapeños. The cream steeps with the sliced peppers, infusing the dish with a gentle heat that complements the richness of the cheese and potatoes. It’s a wonderful way to elevate a classic recipe, giving it a little edge without overwhelming the dish with spice.

These potatoes are more than just a side dish—they are a showstopper. The creamy layers, cheesy topping, and gentle kick make this recipe stand out. Provolone melts beautifully, creating a creamy, gooey texture. These aren’t just for special occasions; this recipe can also transform a simple weeknight meal into something extraordinary.

INGREDIENTS

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups shredded mild Provolone cheese
• Freshly chopped parsley, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.

Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.

Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes on a mandolin into 1/8-inch rounds. Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.

Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).

Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.

Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

SERVINGS

This recipe makes approximately six hearty servings, perfect for a cozy family dinner or an intimate gathering with friends!

ADJUSTING THE SPICE LEVEL

If you love the idea of Jalapeño Au Gratin Potatoes but are wary of the heat, this recipe is easily customizable. Use just one small jalapeño for a milder flavor and make sure to remove every seed and membrane, where most of the spice resides. If you’re a spice lover, go ahead and use two jalapeños or even add a pinch of cayenne to the cream for an extra kick.  

STORING AND REHEATING

Got leftovers? Lucky you! This dish reheats beautifully, making them an excellent option for enjoying the next day. To store, simply transfer any leftovers into an airtight container and refrigerate for up to three days. When you’re ready to reheat, place the potatoes in an oven-safe dish, cover with foil to maintain moisture, and bake at 350°F until warmed through—about 15 minutes, depending on the portion size.

For smaller servings or a quick lunch, reheating in the microwave is a convenient option; just heat in 30-second intervals, stirring gently between rounds, until hot. These leftovers might just become your favorite part of the meal!

MAKE AHEAD

These potatoes are a fantastic make-ahead dish. Assemble the layers, pour over the cream, and cover the dish tightly with foil. Refrigerate for up to 24 hours. When you’re ready to bake, remove the dish from the fridge and allow it to sit at room temperature for about 30 minutes before placing it in the oven.  Bake as normal.

SERVING SUGGESTIONS

While these potatoes are a star on their own, pairing them with the right dishes can elevate your meal even more. Here are some ideas: 

– Main Courses: Serve alongside roasted turkey, glazed ham, grilled steak, or seared salmon.

– Vegetables: For other sides to serve alongside with try varieties of roasted Brussels sprouts, steamed green beans, or sautéed asparagus for a complete plate.  

– Salads: A crisp Caesar salad or a fresh garden salad balances the richness of the potatoes perfectly. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE POTATO SIDE DISHES!

Cheesy Potato Casserole – The perfect side of any occasion! Tender potatoes mixed with creamed soup and baked with lots of cheese on top.

Savory Roasted Potatoes – Crispy on the outside, tender on the inside! This combination of flavor comes from the garlic, Rosemary and Dijon mustard.

German Potato Salad – Coated in a delicious and tangy dressing made of bacon, vinegar and Dijon mustard. These potatoes are soft and packed full of flavor.

Parmesan Ranch Potato Chips – The perfect snack or side dish for your summer potlucks and barbecues. This yummy snack will be devoured by everyone!

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Jalapeño Au Gratin Potatoes

Creamy, cheesy layers of Idaho potatoes with subtle heat from fresh jalapeños. These wonderful potatoes go with just about any meal!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
• Freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.
• Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to barely come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.
• Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes into 1/8-inch rounds. (I use a mandolin slicer.) Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.
• Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).
• Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.
• Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

Recipe slightly adapted from: Ocean Prime

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I’m a self-proclaimed carboholic. If I had to pick just one thing to live off for the rest of my life, it would be a toss-up between bread and potatoes. There’s something so satisfying about starchy goodness, whether its warm dinner rolls fresh from the oven or crispy roasted potatoes. Potatoes hold a special place in my heart—they’re endlessly versatile, and these Cheesy Broccoli Twice-Baked Potatoes are one of my all-time favorites. They’re versatile enough to serve year-round, pairing perfectly with cozy winter dinners or as a side dish for summer barbecues. No matter the occasion, they’re always a crowd-pleaser. Rich, creamy, and loaded with cheesy goodness, these potatoes are the epitome of comfort food, and I can’t wait to share this recipe with you.

CHEESY BROCCOLI TWICE-BAKED POTATOES

These potatoes work just as well for a fancy holiday dinner as they do for a casual backyard barbecue. Pair them with roasted chicken, steak, or grilled salmon for a hearty meal. They also make a fantastic vegetarian option when served with a crisp green salad on the side.

Broccoli and cheese are a classic duo that never fails. The creamy, melty cheese complements the tender broccoli so beautifully, creating a flavor combination that’s hard to resist. The broccoli adds a subtle crunch and freshness that balances the richness of the cheese and potatoes. Even picky eaters will love the cheesy goodness and creamy texture of these potatoes. Now, when you add fluffy mashed potatoes into the mix, it’s pure magic. This recipe combines all those elements, with a hint of ranch dressing and sour cream to take it to the next level of deliciousness. Every bite is packed with flavor, making it a side dish that can easily steal the spotlight from the main course.

INGREDIENTS

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded mild cheddar cheese, divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

COOKING INSTRUCTIONS

Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.

**Potatoes will be very hot when they’re done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**

Carefully remove potatoes from the oven. Allow to cool for 30 minutes.

Cut the potatoes in half lengthwise so you’ll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped-out potatoes in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix well.

Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until the cheese is melted. Serve warm and enjoy!

SERVINGS

This recipe creates 8 twice-baked potatoes. Each person gets 1 to 2 potato halves, depending on their appetite. These halves are generously stuffed and packed with flavor, making them satisfyingly filling. If you’re hosting a larger group or need a dish to share at a potluck, doubling the recipe is a breeze. Simply bake a few more potatoes, whip up an extra batch of the cheesy broccoli filling, and you’ll have enough to go around.

A DISH FOR ANY OCCASION

Hosting a summer cookout? These potatoes are the ideal pairing for all your barbecue favorites. Picture them alongside juicy burgers fresh off the grill, smoky ribs slathered in barbecue sauce, or char-grilled chicken. Their creamy, cheesy filling provides a satisfying contrast to the bold flavors of grilled meats.

When the weather cools and cozy dinners take center stage, these twice-baked potatoes fit right in. Pair them with a steaming bowl of creamy broccoli soup or a hearty beef stew brimming with tender vegetables. Their warm, gooey center and crispy baked skin are a comfort food dream, perfect for curling up on a chilly winter night.

Planning a holiday feast? These potatoes also make an excellent addition to festive spreads, holding their own next to glazed ham, roasted turkey, or prime rib.  

LEFTOVERS

Got leftovers? Consider yourself lucky because these Cheesy Broccoli Twice-Baked Potatoes reheat beautifully. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15 to 20 minutes, or until warmed through. If you’re in a hurry, the microwave works just as well for a quick single-serving option. Leftovers make a great lunch or side dish the next day.

CREATIVE CUSTOMIZATION

You can easily customize these to suit your taste preferences or dietary needs. Love bacon? Sprinkle crispy crumbled bacon into the filling or on top for an added smoky flavor. Prefer a spicy kick? Add a dash of cayenne pepper, a drizzle of hot sauce, or mix in diced jalapeños for a bold twist. For a healthier take, swap the sour cream with Greek yogurt and use low-fat cheese. You can even mix up the veggies—swap broccoli for spinach, sautéed mushrooms, or roasted red peppers to create a new flavor profile.

Vegetarians can enjoy this as-is, but if you’re craving more protein, stir in shredded rotisserie chicken or cooked ground turkey. With so many ways to tweak and enhance the recipe, you can create a version that’s uniquely yours every time!

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT POTATO DISHES!

Potatoes au Gratin – Thinly sliced potatoes covered in cream, garlic and Monterey Jack cheese then baked to perfection. These are the ultimate side dish!

Crock Pot Creamy Mashed Potatoes – Delicious and so easy to make. I love that making mashed potatoes this way saves one extra stove-top burner!

Loaded Chicken and Potato Casserole – Seasoned chicken and potatoes baked and topped with bacon, cheese and green onion for one phenomenal dish!

Garlic Parmesan Roasted Potatoes – A side dish you won’t soon forget! The garlic and Parmesan cheese packs flavor in every bite in these tender potatoes.

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Cheesy Broccoli Twice-Baked Potatoes

A winning combo of cheddar cheese, broccoli and creamy ranch is stuffed in these Cheesy Broccoli Twice-Baked Potatoes. These potatoes are the ultimate side dish!

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Author Holly

Ingredients

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

Instructions

• Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
• **Potatoes will be very hot when they're done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**
• Carefully remove potatoes from oven. Allow to cool for 30 minutes.
• Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
• Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix together well.
• Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted. Serve warm and enjoy!

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If you’re on the hunt for a hearty, flavorful, and customizable dinner, look no further than my Taco Potato Bowls! This dish combines crispy roasted potatoes, taco-seasoned ground beef, and a creamy cheese sauce, all topped with your favorite taco fixings! Whether you’re feeding a crowd or planning meals for the week, these loaded taco potato bowls are sure to satisfy.

Taco Potato Bowls take everything you love about a taco and turns it into a comforting, deconstructed meal. The crispy roasted potatoes serve as the perfect base, adding a satisfying crunch that pairs beautifully with the flavor-packed taco meat and velvety cheese sauce. And don’t forget the toppings: Pico de Gallo, guacamole, sour cream, and salsa add freshness, and just the right amount of zing. Gather your ingredients and get ready to enjoy a big bowl of goodness.

TACO POTATO BOWLS

This homemade taco potato bowl recipe strikes the perfect balance between comfort food and nutrition. They’re loaded with flavor, easy to make, and incredibly versatile. Add your favorite toppings, experiment with flavors, and make it your own! It’s sure to become a staple in your recipe rotation. Plus, this dish is versatile! You can serve it family-style or prepare it as individual bowls, making it just as ideal for weeknight dinners as it is for meal prep. Ready in less than an hour, these homemade taco bowls are easy to make, indulgent, and delicious. Keep scrolling for my best taco tips and to find more taco-inspired recipes below! 🌮

Find all my expert tips on how to make taco potato bowls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy Taco Potato Bowls Recipe:

• A Healthy Twist On Taco Tuesday: These homemade taco bowls combine crispy roasted potatoes, seasoned taco meat, and creamy cheese sauce for a hearty, flavor-packed dinner everyone loves.
• Loaded With Authentic Flavors: Lean ground beef, taco seasoning, garlic, and tender potatoes create a satisfying taco bowl that’s perfect for busy weeknights.
• Customizable Recipe: Add your favorite taco toppings like lettuce, salsa, pico de gallo, guacamole, or sour cream to build the perfect loaded taco bowl.
• Meal-Prep Friendly: These taco potato bowls reheat well and stay flavorful, making them an excellent make-ahead lunch or dinner option.
• Family-friendly & Budget-friendly: Simple ingredients, minimal prep, and authentic taco flavors make this recipe a go-to for families and anyone craving a quick, filling meal.
• Naturally Gluten-Free: Because the potatoes replace taco shells, this recipe is an easy gluten-free dinner without sacrificing any taco flavor.

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups freshly grated sharp Cheddar cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.

Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

To assemble the bowls, divide the potatoes, taco meat, and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
*If using them for meal prep, store the taco potato bowls without toppings. Reheat bowls first, then add toppings. Enjoy!

Servings

This recipe is designed to make 6 servings. Each bowl is loaded with crispy potatoes, flavorful taco meat, creamy cheese sauce, and your favorite toppings, ensuring everyone gets a delicious, filling meal.

Storage and Reheating

To store taco potato bowls, keep the roasted potatoes, seasoned taco meat, and cheese sauce in an airtight container in the refrigerator for up to 3-4 days, and store fresh toppings like lettuce, guacamole, sour cream, salsa, or pico de gallo separately to prevent sogginess. For meal prep, these components can be frozen (without toppings) for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through, then add fresh toppings just before serving to maintain flavor and texture.

Holly’s Tips for The Best Taco Potato Bowls:

• Use Russet Potatoes: Their high starch content makes roasted potatoes perfectly tender inside and slightly crispy outside.
• Season Generously: Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper for maximum flavor in every bite.
• Cook Taco Meat Slowly: Simmer ground beef with taco seasoning and water over low heat to let the flavors fully develop and keep the meat juicy.
• Make It Your Own: Add toppings like shredded lettuce, guacamole, sour cream, salsa, or pico de gallo for extra flavor, crunch, and color.
• Meal Prep Made Easy: Store the potatoes, taco meat, and cheese sauce separately from fresh toppings to keep everything fresh and prevent sogginess.
• Adjust The Spice Level As Needed: Add extra chili powder or jalapeños to the taco meat or cheese sauce for a spicier, restaurant-style taco potato bowl.
• Customizable Toppings: Experiment with sliced black olives, pickled onions, shredded lettuce, or crumbled tortilla chips for added crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Salad Meal Prep Bowls next.

Searching for more taco recipes? Try my delicious Taco Bites, Crock Pot Taco Soup, Taco Noodle Skillet, and Taco Salads.

Looking for more fresh meal prep ideas? Try my highly-rated Korean Beef and Rice Bowls, Chicken Chipotle Burrito Bowls, and Hawaiian Chicken Meal Prep Bowls.

Have you made this Taco Potato Bowls recipe? 😋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoPotatoBowls #LoadedTacoBowls #EasyMealPrep #LifeInTheLofthouse

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Taco Potato Bowls

Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 2 cloves garlic minced
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 ½ cups freshly grated sharp Cheddar cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• shredded Romaine lettuce
• guacamole
• sour cream
• pico de gallo
• salsa

Instructions

For The Seasoned Potatoes

• Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
• Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

• Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

• Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

Assembling The Taco Potato Bowls

• Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
• *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!

*Cheese sauce recipe updated 1/12/25

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There’s something so special about a homemade stew. It’s a meal that feels like a warm hug, bringing comfort with every bite. My Oven Baked Stew is no exception. This recipe has become a favorite in my household, and I’m confident it will be a favorite in yours as well. Filled with tender beef, hearty potatoes, sweet carrots, and onion seasoning, this stew is the ultimate comfort food. The long, slow bake ensures that everything comes out perfectly tender and flavorful, with no need for constant attention or stirring.

OVEN BAKED STEW

One of the standout features of this stew is its simplicity. Everything comes together in one pan, making it not only convenient but also a breeze to clean up. The ingredients are straightforward and easy to find, yet the flavors are rich and complex. The combination of beef stew meat, russet potatoes, and carrots creates a classic base, while the addition of a creamy, seasoned sauce elevates the dish to a whole new level.

While this stew is perfect for the cooler months, it’s so delicious you’ll find yourself wanting to make it year-round. Even if it’s warm outside, there’s something about the comforting aroma of a slow-cooked stew that feels just right. Give this recipe a try today and discover the joys of a homemade, oven-baked stew that’s as delicious as it is easy to make.

INGREDIENTS

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes, peeled and diced into 1-inch pieces
• 6 medium carrots, peeled and diced
• 1 small yellow onion, chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

COOKING INSTRUCTIONS

Preheat the oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in a prepared dish. 

Sprinkle paprika and dry onion soup mixed evenly over meat. Top meat evenly with diced potatoes, carrots, and onion.

Whisk together the cream of celery soups and ketchup (or tomato sauce) in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.

Cover the pan with a lid or tightly with foil. Bake for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove from the oven and then remove lid or foil. (*Be careful steam will be released when you uncover it!) 

Allow to stand for about 5 minutes with the lid off before serving. Enjoy!

LEFTOVERS AS GOOD AS THE DAY THEY WERE MADE

One of the best things about this recipe is how well it holds up as leftovers. If you find yourself with extra stew after dinner, consider it a win! The magic of this dish is that the flavors only get better with time. As the stew sits in the refrigerator, the rich, savory ingredients have more time to mingle, creating an even deeper, more complex flavor profile. The beef becomes incredibly tender, soaking up the essence of the spices and vegetables, while the potatoes and carrots retain their texture and sweetness. Reheating is a breeze, too.

You can easily warm up a portion in the microwave for a quick lunch or pop the whole dish back into the oven for a more traditional reheating. The stew doesn’t lose its hearty consistency or flavor during reheating, making it just as satisfying the next day—or even two days later. This makes it perfect for meal prepping, too. Cook it on the weekend, and enjoy effortless, homemade dinners throughout the week. Leftovers from this stew are a prime example of how some dishes truly improve with age, allowing you to savor every bite.

SERVINGS: FEEDING A CROWD

This recipe yields enough to serve at least 6 to 8 people, depending on portion sizes. Each serving is hearty and filling, packed with tender beef, potatoes, carrots, and a rich, flavorful sauce that satisfies even the biggest appetites. The stew’s ability to comfortably feed a large group makes it a go-to recipe for those occasions when you need something reliable, delicious, and easy to scale.

A simple salad and some crusty breads are all you need to complement the rich, savory flavors of the stew. In addition to its crowd-pleasing qualities, the stew’s simplicity means you can spend more time with your guests and less time in the kitchen. Just pop it in the oven, let it bake, and enjoy the warm, comforting aroma that fills your home as you prepare for a meal that’s sure to be a hit with everyone at the table.

CUSTOMIZE TO MEET YOUR NEEDS

One of the great things about this recipe is its versatility. While the classic combination of beef, potatoes, and carrots is hard to beat, you can easily customize the stew to suit your tastes. Here are a few ideas to get you started:

Vegetable Additions: Feel free to add other vegetables to the mix, such as mushrooms, green beans, or peas. Just make sure they’re cut into bite-sized pieces, so they cook evenly with the rest of the stew.

Spice It Up: If you like a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture. It will give the stew a subtle kick that’s sure to please spice lovers.

Different Cuts of Meat: While stew meat is the most common choice for this dish, you can also use other cuts of beef, such as chuck roast or short ribs. Just make sure the meat is cut into bite-sized pieces and allow for a longer cooking time if needed.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OVEN BAKED RECIPES!

Baked Soft Tacos – A dinner everyone will ask for! Seasoned ground beef loaded up in soft taco shells, then warmed all together in the oven to perfection.

Chili Cheese Dogs – Hot dogs loaded with chili, cheese, and onion, then baked to perfection! They are so delicious and perfect for game day!

Chicken Fajitas – Bring this sizzling sensation off the platter and right from your kitchen! Tender chicken, veggies, served warm with tortillas.

Honey Lime Chicken Tacos – Simple and delicious! The honey and lime flavors pair perfectly with the seasoned chicken and pepper-jack cheese!

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Oven Baked Stew

Oven Baked Stew is a hearty meal filled with carrots, potatoes and tender beef stew meat. This dinner will win hearts all around the table!

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 8

Ingredients

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes peeled and diced into 1-inch pieces
• 6 medium carrots peeled and diced
• 1 small yellow onion chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

Instructions

• Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in prepared dish. Sprinkle paprika and dry onion soup mixes evenly over meat. Top meat evenly with diced potatoes, carrots and onion.
• Whisk together the cream of celery soups and ketchup in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.
• Cover pan with lid or tightly with foil. Bake in preheated oven for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove dish from oven and then remove lid or foil. (*Be careful, steam will be released when you uncover it!) Let stand about 5 minutes before serving. Enjoy!

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When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.

SHEPHERD’S PIE BAKED POTATOES

Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!

Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!

INGREDIENTS

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherd’s Sauce

• 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.

Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.

When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce. 

Shepherd’s Sauce

In a large skillet, brown ground beef over medium-high heat. Drain any grease. 

Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.

Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.

Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.

Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!

SERVINGS

This recipe serves 6. You can easily double the recipe if needing to serve more.

STORING LEFTOVERS

If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.

MEAT OPTIONS

A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.

SIDE DISHES

This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!

Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.

Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.

Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.

Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.

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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

Potatoes

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherds Pie Sauce

• 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn
• shredded cheddar cheese optional

Instructions

• Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
• When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.

Shepherd's Pie Sauce

• In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
• Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!

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I love my crock pot. I use it ALL the time and definitely year round. Slow cookers are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day!

This Creamy Ranch Chicken is a big favorite of ours. It’s dinner all in one! You have your meat, potatoes and veggie all cooked and ready to eat once the time is up. I love that!

Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. My kids devour this and so does my hubby. It’s on the dinner rotation often at my house. 🙂

Give my Homemade Ranch Dressing Mix a try in this recipe. I bet you have all the ingredients in your pantry right now. 🙂

MORE SLOW COOKER RECIPES YOU MAY ALSO LIKE: 

Creamy Ranch Pork Chops

Beef Stroganoff

Creamy Italian Chicken

Beef and Broccoli

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Crock Pot Creamy Ranch Chicken

Delicious creamy ranch chicken, potatoes and carrots slow cooked in the crock pot.

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Servings 4

Author Holly

Ingredients

• 6 medium Russet potatoes cut into 2-inch pieces
• 2 cups baby carrots
• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1 large can (23 ounces) condensed cream of chicken soup
• 1 packet (1 ounce) dry ranch dressing mix
• 1/2 cup milk
• fresh chopped parsley optional

Instructions

• Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top. Season with salt and pepper.
• In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken.
• Cover with lid and cook on high heat 5 to 6 hours OR on low heat 8 to 9 hours. (*It is important to not remove the lid during the entire cook time.) Top each serving with fresh chopped parsley, if desired. Enjoy!

Notes

Homemade Ranch Dressing recipe

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The Thanksgiving holiday is more than just preparing a delicious turkey. It’s so much more than that. It’s also preparing the sides, appetizers, desserts, and even breakfast the morning of. It may all seem daunting, but we all know that in the end it is worth every single second. Making this meal to share with loved ones is so wonderful. That being said, I have put together this list of 20+ Delicious Thanksgiving Recipes! All of these are tried and true favorites of ours, so I have placed them all in one post so you can bookmark this page and use it year after year!

20+ DELICIOUS THANKSGIVING RECIPES

Breakfast is the most important meal of the day, and Thanksgiving is no exception. You need to be properly fueled and energized so you have the stamina to chop, cook, dice, bake, sauté, and eat all day long. One of my favorite holiday breakfasts is my Breakfast Bake. It is rather simple to throw together and it’s the perfect recipe to get your oven warmed up with. Since it’ll be on all day, you might as well prime it first thing in the morning with a delicious protein-packed meal.

For something sweet to go with that morning cup of coffee try my Pumpkin Cinnamon Rolls. This is also a great recipe for dessert!

MAIN COURSE

I have some incredible recipes for the main meal of the day. The Lofthouse gang looks forward to these specific dishes all year long. We all know who the star of the show is here and that’s my Crock Pot Turkey and Gravy. No need to have the bird in the oven with the gravy on the stove top. All you need is a slow cooker, and you will get a two for one with this recipe.

My Slow Cooker Honey Glazed Ham is another delicious main course option. It’s especially great for the non-turkey lovers. I make this every year to eat with the turkey!

SENSATIONAL SIDE DISHES

One of my favorite parts about Thanksgiving is the variety of side dishes. I will typically have a second plate just to make sure I get a little taste of everything! One of my personal favorites is my Green Bean Casserole. It’s a staple this time of year!

Instead of putting a can of cranberries on the table try something a little different with my Cranberry Fluff. It can act like a side dish and a dessert at the same time!

BASKETS OF BREAD

Whether it’s to clean your plate of every last bit of food, or for the turkey sandwich the next day, you’re going to want some homemade rolls on the table. My recipe for the World’s Best Dinner Rolls are incredible. They are fluffy, airy, buttery and might be the first thing gone. My kids love these. The second they are done baking they’re snatched off the counter, split in half, and spread with plenty of butter.

You can also try something sweet like my Orange Rolls. This is a classic here in the Lofthouse, and in my personal opinion they are great no matter the time of day. You can have these in the morning with coffee, at night to satisfy your sweet tooth, or with the main meal to have something fluffy and zesty to cut through all the salty foods.

DESIRABLE DESSERTS

It’s time to loosen the belt and make some space for dessert! What would Thanksgiving be without an array of pies, cakes, and sweet treats to round off the large meal. I am sure that there is going to be a slice of pumpkin pie somewhere on the table, but for something different give my Pumpkin Cobbler a try. It is so good, slow cooked, and goes great with a scoop of vanilla ice cream.

For an all-American classic make sure to try my Shredded Apple Pie. It may be one of the best recipes out there for an apple pie. The texture and flavors mixed together with the buttery crust is one that you’ll be thinking of all year long. 

Breakfast Bake

Pumpkin Cinnamon Rolls

Breakfast Sliders

Crock Pot Turkey and Gravy

Slow Cooker Honey Glazed Ham

Turkey and Stuffing Roll Ups

Easy Turkey Gravy

The Best Green Bean Casserole

Crock Pot Creamy Mashed Potatoes

Slow Cooker Creamed Corn

Garlic Parmesan Scalloped Potatoes

Broccoli Cheese Casserole

Dijon Roasted Asparagus

Cheesy Stuffing Casserole

Glazed Ranch Carrots

Cranberry Fluff

World’s Best Dinner Rolls

Rosemary Rolls

French Bread Rolls

Orange Rolls

Pumpkin Cobbler

White Chocolate Pumpkin Truffles

Shredded Apple Pie

Raspberry Cream Pie

What is my favorite vegetable? Potatoes. Potatoes are always at the top of my list. No matter how they’re prepared, it’s a guarantee they will be my favorite dish on my plate. They can also be made in so many ways. The list seems to be endless! My Garlic Parmesan Scalloped Potatoes are a creamy and cheesy way to make spuds. If you’ve never had the pleasure of enjoying scalloped potatoes, then this is the recipe to try!

GARLIC PARMESAN SCALLOPED POTATOES

Yukon Gold or Russet potatoes are thinly sliced and topped with a garlic cream sauce. Fresh Parmesan cheese is added and then they’re baked to perfection. These potatoes are so comforting. I usually make them for Sunday dinners and also for holiday meals!

INGREDIENTS

• Russet or Yukon Gold potatoes
• Heavy cream
• Milk
• All-Purpose flour
• Garlic
• Salt
• Pepper
• Freshly grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.

In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.

Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)

Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.

Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes before serving.

WHAT TO SERVE WITH THESE POTATOES

The variety of recipes that you can serve with this side dish is almost limitless! I especially love to serve these with my Slow Cooker Honey Glazed Ham. Paired with a green salad and a French Bread Roll will make anyone’s dinner so memorable.

SERVINGS

This recipe yields 8 side servings.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE POTATO SIDES!

Savory Roasted Potatoes – Diced russet potatoes are seasoned and roasted for a great side dish to any protein!

Cheesy Potato Casserole – Shredded potatoes mixed together with plenty of cheese and baked until a bubbly.

Ranch Roasted Potatoes – These flavorful potatoes are dusted with a ranch seasoning and roasted to perfection.

Twice Baked Potatoes – Potato skins filled with potato, cheese and bacon then baked again until golden.

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Garlic Parmesan Scalloped Potatoes

Filled with a creamy garlic sauce and Parmesan cheese, these incredible scalloped potatoes pair well with so many meals!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Ingredients

• 1 ½ cups heavy whipping cream
• 1/2 cup milk
• 2 Tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large Russet or Yukon Gold potatoes (about 2 ½ pounds)
• 1 cup freshly grated Parmesan cheese
• freshly chopped parsley or chives (optional)

Instructions

• Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
• Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)
• Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.
• Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes. Top with freshly chopped parsley or chives, if desired. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 313 calories / 22 fat / 32 carbs / 14 protein

Recipe makes 8 servings total. 

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I cannot believe it has taken me this long to share this recipe! I’ve been making these amazing Breakfast Potatoes for years, and it is one that I hold close to my heart. When Kale and I were dating, I loved to cook for him. These potatoes were one of the first things I fed him and he loved them! They have become a breakfast tradition ever since. These aren’t the usual hash browns you’ll find at a diner, they are so much more. I’m excited they are finally making their Life in the Lofthouse debut!

BREAKFAST POTATOES

Crispy and flavor-packed breakfast potatoes are out of this world delicious, and make appearances often at our kitchen table. Russet or red potatoes baked with garlic, onion, bell peppers, butter, and seasonings. These are a versatile side dish that go well with so many recipes. I especially like to serve these as a side dish for dinner!

INGREDIENTS

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 3 cloves of minced garlic
• 1 small yellow onion, diced
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees F.

In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients. Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)

Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn!

Season again with a little more salt and pepper. Serve warm and enjoy!

WHAT TO SERVE WITH BREAKFAST POTATOES

This side goes well with practically any breakfast food. Fry a couple of eggs and serve with toast for a complete and well-rounded meal. Add a side of bacon or sausage if you want to get a little more protein in the morning. We love to make these and put them in breakfast burritos.

TIPS FOR THE BEST POTATOES

• Make sure to bake the potatoes at the oven temperatures recommended.
• Dice the potatoes the same size so they all cook evenly together.
• Don’t reduce the oil or butter amounts. Potatoes need a decent amount of fat when baking.
• Be sure to toss halfway through the baking time; otherwise they won’t cook evenly.
• Season with plenty of salt and pepper!

Once you find your favorite way to eat these amazing potatoes, share them with me on Instagram @LifeintheLofthouse

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE BREAKFAST MEALS!

Breakfast Enchiladas – Flour tortillas stuffed with scrambled eggs, cheese, potatoes and topped with more cheese and crispy bits of bacon.

Scrambled Egg Breakfast Muffins – Breakfast muffins packed with protein and veggies.

Sausage, Egg and Feta Hash – This breakfast favorite has a base of potatoes, sausage and topped with an over-medium egg and feta cheese.

Bacon and Queso Breakfast Tacos – Scrambled eggs and Queso stuffed inside flour tortillas for the ultimate taco experience!

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Breakfast Potatoes

Crispy and flavor-packed potatoes with onions, and bell peppers. These are the best side dish to start your day with!

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Calories 267kcal

Ingredients

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 1 small yellow onion, diced
• 3 cloves of minced garlic
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

Instructions

• Preheat the oven to 425 degrees F. In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients.
• Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)
• Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 to 15 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn! Season again with a little more salt and pepper. Serve warm and enjoy!

Nutrition

Serving: 1 serving | Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g

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I can’t think of anything more comforting than a dish where potatoes are the star. Especially when it comes to snacks. Potato chips, French fries, and of course, tater tots! I first discovered this miraculous dish while in Maui with our friends. We were staring at the ocean waves, enjoying a few cold drinks, and snacking on these amazing totchos. I knew instantly I would need to recreate them for my blog. These Loaded Totchos are a fantastic fusion of both nachos and tater tots. What’s not to love?

LOADED TOTCHOS

This incredible appetizer starts with a base of golden fried tater tots. First, let’s take a moment here to appreciate the tater tot. It can get overlooked and overshadowed by the more popular French fry. Tots are light nuggets of deliciousness that deserve to be recognized. These fried potatoes are then topped with traditional nacho ingredients including Colby-Jack cheese, crispy bacon, green onion, and spicy fry sauce. Not sure what fry sauce is? We’ll get to that special ingredient a little later. 😉

INGREDIENTS

• Frozen tater tots
• Shredded Colby-Jack cheese
• Chopped bacon
• Sliced green onion
• Spicy fry sauce

INSTRUCTIONS

Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.

While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once they have been cooked and are properly crispy, remove them from the pan and place on a paper towel-lined plate to soak up any excess grease. Chop up bacon.

Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.

Sprinkle the tops with green onion and serve with spicy fry sauce. Regular nachos are finger food, but I highly recommend using a fork for this recipe.

SPICY FRY SAUCE

Those of you that are from Utah, you know what fry sauce is. For those of you that don’t know, make sure to check out my recipe for my Homemade Fry Sauce. Essentially it is the marriage between mayonnaise and ketchup that has the heart, and taste buds, of every Utahn.

Now, to make this life changing dipping sauce even better all you need to do is add a little cayenne pepper. This will give it the right amount of smokey heat that isn’t too overpowering. You can also try adding Tabasco sauce, or a dash of your favorite hot sauce into the mixture. I am telling you what, you’re going to want to put it on everything!

SERVINGS

This recipe makes about 6 servings. If you need to serve more you can easily double the recipe. Loaded Totchos are one of the best sharing appetizers out there! I highly doubt that you will find someone who won’t want at least a few bites.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES TO SHARE!

Crock Pot Queso Blanco Dip – Grab the nearest chip and plunge it right into this creamy, and cheesy dip!

Taco Bites – Each bite is filled with taco flavor with the seasoned ground beef, cheese and salsa.

Sheet Pan Chicken Nachos – Crispy chips, shredded chicken, cheese, and plenty of other traditional toppings piled on one another for a great one pan dinner.

Parmesan Ranch Potato Chips – This easy snack is one that takes only minutes to make! Crispy potato chips infused with your very own parmesan and ranch seasoning.

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Loaded Totchos

Loaded Totchos are crispy tater tots loaded with crispy bacon, Colby-Jack cheese, and spicy fry sauce.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 550kcal

Ingredients

• 1 bag (28 ounces) frozen tater tots
• 6 slices bacon
• 2 cups freshly shredded Colby-Jack cheese
• sliced green onion
• 1 cup fry sauce OR try my Homemade Fry Sauce recipe
• 1/8 to 1/4 teaspoon cayenne pepper

Instructions

• Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.
• While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once cooked and properly crispy, remove from pan and place on a paper towel-lined plate to soak up any excess grease. Chop bacon.
• Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.
• Add desired amount of cayenne pepper to the fry sauce. Start with less and add as needed to desired heat tolerance. Stir well, then set aside.

  Sprinkle the tops of totchos with green onion and serve with spicy fry sauce. Enjoy!

Nutrition

Serving: 1 serving | Calories: 550kcal | Carbohydrates: 29g | Protein: 15g | Fat: 43g

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This Crock Pot Cheeseburger Soup is one luxurious soup. I mean, seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a long time, and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) 😉 I was kicking myself for not making it sooner!

CROCK POT CHEESEBURGER SOUP

This awesome cheeseburger soup is cheesy and creamy and filled with flavorful ground beef, potatoes, and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke. 🙂

I cannot wait to make this delicious soup again, and I know I’ll be making it for years to come. It’s a definite keeper!

Similar Recipes

Taco Soup

Bacon Cheeseburger Soup

Broccoli Cheese Soup

Creamy Chicken Noodle Soup

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Crock Pot Cheeseburger Soup

The most creamy and cheesy soup loaded with ground beef, potatoes, and carrots. This Cheeseburger Soup is a family-favorite!

Cook Time 8 hours hours

Servings 6

Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups milk I use 2%
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

• Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
• About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot.
• Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour this mixture into the crock pot and stir to combine everything.
• Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Serve warm and enjoy!

Notes

Nutrition Info: 1 serving = 522 calories / 28 fat / 36 carbs / 35 protein 

6 servings total. 

 

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You know those nights where you just need a bowl full of comfort food? Believe me when I say that here in the Lofthouse we have them often. Who doesn’t love a meal that warms your heart and fills your belly?! These Chicken Mashed Potato Bowls are just that. Each layer has one heartwarming ingredient after the next. They are so simple to make, and my family can’t get enough!

CHICKEN MASHED POTATO BOWLS

Homemade mashed potatoes start as the base, then buttery corn and crispy chicken nuggets are added. Melted cheese and creamy gravy finishes it all off for one irresistible dinner!

INGREDIENTS

• 2 cups mashed potatoes
• 6 ounces cooked chicken nuggets or any cooked chicken
• 1/2 cup of your favorite gravy (we like chicken or turkey gravy)
• 1/2 cup corn
• 1/4 cup shredded Colby-Jack cheese

INSTRUCTIONS

Begin by making the mashed potatoes. I love this dinner because you have so many different options here. If you are making a fresh batch, try my Garlic Parmesan Mashed Potatoes or Crock Pot Creamy Mashed Potatoes. Either of these recipes are great starts. If you have left over mashed potatoes from the previous night’s dinner this is a great way to use them!

Next, prepare the chicken. We personally love the ‘Just Bare’ brand of chicken nuggets that Costco sells. If you have an air fryer, I highly recommend using it for the nuggets. Otherwise, baking them is great too.

As the chicken is cooking, prepare the gravy in a small saucepan on the stove top. A gravy packet works easily for this recipe. In a separate pan cook the corn. Either canned or frozen corn work just fine.

To create the bowl, start with a thick layer of potatoes at the bottom followed by the chicken. Sprinkle the corn and cheese all over the top, then drizzle with gravy. I like to season it all with salt and pepper then sprinkle on a little parsley for color.

CHICKEN NUGGETS

For this recipe I like to use Costco brand Just Bare Lightly Breaded Chicken Breasts Bites. They are the best! They taste just like my favorite nuggets at Chick-Fil-A. If you have a favorite chicken nugget brand, go ahead and use them.

On those days where I want to add a little something extra to a meal I’ll go out and buy a large 20-piece nugget from one of our favorite fast-food spots. When I bring them home to add to the bowls my kids go wild with excitement!

SERVINGS

The recipe stated in the card is enough for two bowls (two servings). The beautiful things about this recipe is that you can customize the serving sizes based on how big or hungry your family is! So plan accordingly when making however many bowls you need.

I like to use 6 to 8 small nuggets per serving for an adult, or very hungry kid. I also use about one cup of potatoes per bowl, but you can always use less.

The leftovers are perfect for another bowl the next day!

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE COMFORT MEALS!

Sweet BBQ Beef Sandwiches – Once you have a bite of these tender beef sandwiches coated in sauce, you’ll be hooked!

Slow Cooker Lasagna Soup – Whole lasagna noodles bathe in a pool of a tomato and ground beef based soup. It’s a cozy recipe that is perfect for cold days.

Perfect Pot Roast – The ultimate Sunday night meal just got a whole lot better. Slowly cooked beef with roasted vegetables. It doesn’t get much better than that.

Meatloaf Cups – How do you make meatloaf better? Turn them into personal size servings. Your whole family will love this innovative classic.

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Chicken Mashed Potato Bowls

Chicken Mashed Potato Bowls are layered with breaded chicken, cheese, corn, and turkey gravy. The best comfort foods in one bowl!

Servings 2

Ingredients

• 2 cups warm mashed potatoes
• 6 ounces cooked chicken nuggets (about 12 to 16 nuggets) (we like to use the Just Bare brand of nuggets)
• 1/2 cup prepared gravy of your choice (we like chicken or turkey gravy)
• 1/2 cup cooked corn
• 1/4 cup shredded Colby-Jack cheese
• salt and pepper, to taste
• parsley, for garnish (optional)

Instructions

• Begin by making the mashed potatoes. Any mashed potatoes will do! Try my Garlic Parmesan Mashed Potatoes or Crock Pot Creamy Mashed Potatoes. If you have left over mashed potatoes from the previous night’s dinner this is a great way to use them!
• Cook the chicken nuggets according to their package directions. We like to air-fry ours so they're crispy!
• As the chicken is cooking, prepare the gravy in a small saucepan on the stove top. A gravy packet works easily for this recipe. In a separate pan cook the corn.
• To create the bowls, place 1 cup of potatoes at the bottom of each bowl. Then divide the chicken, corn and cheese evenly among the two bowls. Drizzle tops with gravy. Season with salt and pepper, then sprinkle on a little parsley for color. Enjoy!

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One of my favorite things to do on the weekend is make a big Sunday dinner for my family. These dinners usually consist of comfort food with all the fixings, and a lovely dessert to finish it off. When I think of the perfect meal to make on these days it is my Slow Cooker Chicken Pot Pie. It’s filled with chicken and veggies in creamy gravy that is mouthwatering good. It is delicious and so comforting!

WHAT CLASSIC INGREDIENTS ARE USED IN THIS DISH?

Homemade Cream of Chicken Soup – This soup base for the recipe will warm your soul right up!

Chicken Breast – Tender morsels of chicken make this hearty dish full of protein.

Frozen Vegetables – Classic vegetables including  potatoes, corn, peas and carrots help to make this dish so hearty.

Seasonings and Spices – Salt, black pepper, and a few extra seasonings bring this recipe a whole lot of flavor!

CONVENIENCE THAT IS COMFORTING IN SO MANY WAYS.

This recipe takes all the great parts of a traditional chicken pot pie and makes it easier to prepare. Each component is placed in a crock pot and slowly cooked over 3 to 6 hours. You can start this before you leave for church or work. You will have a wonderful meal waiting for you when you get back home!

WHAT ABOUT THE CRUST?

Warm biscuits baked separately replaces the crust in this recipe. As this yummy meal finishes cooking, bake a batch of 7-Up Biscuits or Cheddar Bay Biscuits. Serve on the side or crumble them all over the top. Yum!

If you are a little short on time to make them from scratch, then just bake a quick batch of refrigerated biscuits and this amazing dinner will be complete.

ENJOY THIS RECIPE? HERE ARE A FEW MORE HEARTWARMING DINNERS!

Three Packet Roast – Rump roast that is slowly cooked with seasonings and spices.

Slow Cooker Chicken and Noodles – Al dente egg noodles and tender chicken breast in a creamy sauce.

Loaded Chicken and Potato Casserole – This casserole is loaded with pieces of tender potatoes, juicy chicken, and lots of melted cheese.

Baked Spaghetti – Traditional spaghetti and red sauce tossed together with cream cheese and seasonings then baked to perfection.

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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is a heartwarming meal filled with chicken and veggies in a savory gravy. Serve with warm biscuits for one delicious dinner!

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 1

Ingredients

• 1 ½ lbs. boneless skinless chicken breasts
• 1 small white or yellow onion, chopped
• 4 small russet potatoes, peeled then diced
• 1/3 cup chopped celery
• 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans and carrots mix)
• 1 can (10 ounces) cream of chicken soup OR use my homemade cream of chicken soup recipe
• 1 cup milk (I use 2%)
• 1 Tablespoon salted butter
• 1 Tablespoon dry ranch seasoning mix
• 2 teaspoons minced garlic
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• Warm biscuits, for serving on the side

Instructions

• Place everything (except the biscuits) in a large 7 quart slow cooker. Cover with lid and cook on low heat for 6 hours OR cook on high heat for 3 hours.
• Carefully remove the chicken breasts and shred. Place shredded chicken back in to the slow cooker and gently stir to combine everything.

  Serve in individual bowls, with warm biscuits on the side. Enjoy!

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The other day I just couldn’t think of what to make my family for dinner. You know those days when the usual things just don’t sound good at all? That was my rut that day. I started looking around my pantry and fridge and that’s when the lightbulb went off! Slow Cooker Scalloped Potatoes and Ham Alfredo is a great meal when you’re in need of an easy, make-ahead dinner for your family.

The best part about this easy meal is that the slow cooker does all the cooking for you. No extra steps with this one. Score! Each component of the meal cooked with the other adds layers of flavor to the dish. I felt like I was taking a little bit of a gamble with this the first time I made it for us, but let me tell you that it was a hit!

I wasn’t sure how the kids would react, but I am pleased to say they were asking for a second helping! The rich and creamy flavor of Alfredo sauce that covers the succulent ham and tender potatoes is irresistible. My mouth is watering just writing about this. Maybe I’ll head back to the kitchen and see if I have everything to make this again tonight!

CAN THIS DISH BE MADE VEGETARIAN?

Totally! Substitute the ham for broccoli florets or other vegetables like zucchini, squash, and mushrooms.

HOW LONG DOES IT TAKE FOR EVERYTHING TO COOK THROUGH?

Set your crock pot on low for 6 hours for a perfectly cooked meal. This can also be cooked on high heat for 3 hours or until potatoes are tender.

WHAT KIND OF POTATOES SHOULD I USE?

I recommend using red potatoes, but try also using russet or golden potatoes.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CROCK POT/ SLOW COOKER FAVORITES!

Beef Stew – A hearty beef stew with potatoes and carrots slow cooked to perfection.

Creamy Ranch Chicken – Savory chicken slow cooked with vegetables and ranch seasoning.

Chicken Nacho Dip – A cheesy chicken nacho dip that is to die for!

Bacon Cheeseburger Soup – A deconstructed cheeseburger served right from you crock pot. 

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Slow Cooker Scalloped Potatoes and Ham Alfredo

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 4

Ingredients

• 2 pounds red medium-size red potatoes, cut into quarters (about 6 cups)
• 1/3 cup chopped green bell pepper
• 2 cups cooked, cubed ham (1/2 inch pieces)
• 1 Tablespoon dried minced onion
• 1 jar (16 ounces) Alfredo sauce
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1/3 cup shredded Parmesan cheese
• freshly chopped parsley if desired

Instructions

• Spray the insert of a large slow cooker with cooking spray. Layer half each of the potatoes, bell pepper and ham. Sprinkle with half of the onion.
• In a medium bowl, mix Alfredo sauce, milk and pepper; spoon half of the Alfredo mixture on top. Layer with the remaining potatoes, ham, bell pepper and onion, sprinkling evenly. Pour the remaining sauce mixture on top. (Do Not Stir).

  Cover with lid and cook on low heat for 6 to 7 hours. This can also be cooked on high heat for 3 to 4 hours, or until potatoes are tender.
• About 5 minutes before serving, stir mixture gently. Then sprinkle with the Parmesan cheese and replace lid until cheese has melted. Top each serving warm with fresh parsley, if desired. Enjoy!

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