Loaded Baked Potato Skillet made with potatoes, green peppers, red peppers, and onion, and when it is just about done baking cheddar cheese and bacon are added and finished baking. A simple skillet that can be eaten as a side or have it for dinner.
This recipe is a spin on loaded baked potatoes. We are a family that loves our potatoes in all shapes and forms. This is a fun way to eat them.
The green peppers, red peppers, and onion are a nice addition to the potatoes and add a ton of flavor. And, what would loaded potatoes be without the cheese and bacon? You can top it with sour cream, green onions, or your favorite toppings.
Helpful Tips:
- I like using russet potatoes for this recipe. I think that they are the potato for baking.
- You don’t have to peel the potatoes, just scrub them before cutting them up.
- For best baking results try to cut the vegetable all about the same size. This will help to bake everything evenly.
- Even though you are tossing the vegetables with olive oil make sure to spray the skillet with a non-stick cooking spray. If you notice that the skillet is getting dry you can add additional oil.
- Stir the potato mixture about every 10 minutes to have everything bake evenly.
- Store leftovers in an airtight container in the refrigerator.
Steps for making Baked Potato Skillet
Step one
Preheat the oven to 400 degrees F.
Step two
Cut the vegetables into about 3/4-inch pieces. Add the vegetables to a large bowl.
Step three
Add the olive oil and toss the vegetables until they are evenly coated.
Step four
Toss the vegetables with the seasoning to coat.
Step five
Spray a 12-inch skillet with a non-stick cooking spray. Add the vegetables to the skillet and place in the preheated oven.
Step six
Stir about every 10 minutes to help the vegetables to bake evenly. Bake until vegetables are tender about 40 minutes.
Step seven
Top with shredded cheddar cheese and crispy bacon. Continue to bake for another 5 minutes or until the cheese is melted. Serve.
Looking for other side dishes? Check out these recipes:
If you make this Loaded Baked Potato Skillet I would love to hear about it! Please leave me a comment and a rating.
Loaded Baked Potato Skillet
Ingredients
- 3 large russet potatoes about 1 1/2 pounds, 3/4-inch pieces
- 1/2 large green pepper cut into 3/4-inch pieces
- 1/2 large red pepper cut into 3/4-inch pieces
- 1/2 medium onion cut into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 5 slices crisp bacon broken into small pieces
- 1 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- Cut the potatoes, green pepper, red pepper, and onion into 3/4-inch pieces. Add to a large mixing bowl.
- Pour the olive oil over the top of the vegetables and toss until they are coated.
- Add the celery salt, salt, and pepper and toss to coat.
- Spray a 12-inch cast-iron skillet with a non-stick cooking spray. Spread the vegetables in the skillet.
- Place in the preheated oven Bake for 40 minutes or until vegetables are tender, stirring every 10 minutes.
- Top the vegetables with the cheddar cheese and bacon pieces. Place back in the oven and bake for an additional 5 minutes or until the cheese is melted. Serve.
Notes
- Russet potatoes work well for the recipes.
- Cut the vegetable into the same size pieces to help them bake evenly.
- If you don't have a cast-iron skillet you can use a rimmed sheet pan.
- Store leftovers in an airtight container in the refrigerator.
This looks so tasty and I love its easy preparation too.
Yum! I could eat that! In one sitting!
Spuds? I’ll never say no! Like ’em any which way, and they particularly look nice this way! Fun recipe — this must be delish. Thanks!
I love potatoes, and anything “loaded” is good with me!