Ready or not, Easter is coming! We’d better hop to it.

Whether you’re celebrating on Good Friday, Easter Sunday, or both this year, a memorable meal is the goal. In-laws are coming, after all. In between all the egg hunts and festivities, my aim is to get dinner sorted ASAP!

Which is why today I’m sharing a list of easy Easter dinner ideas. I’m talking about timeless recipes, from traditional Easter mains to delicious side dishes. These recipes are easy, they’re tasty, and they’re best shared with family. You’re going to love ‘em!

What is Included in a Traditional Easter Dinner?

Of course, Easter dinner can be as formal or as casual as it suits you to be. Some prefer a sit-down feast, others celebrate with Easter brunch, and others might even gather with their families potluck-style. 

In general, however, a traditional Easter meal has a few key dishes that are classic to the holiday:

• A roast or cooked protein, often ham or lamb
• Side dishes like spring vegetables and traditional hot cross buns
• Fresh salads with seasonal ingredients
• And last but not least, unforgettable desserts

To help out with some inspiration, I’ve included a little bit of everything in my favorite Easter dinner recipes below! 

Easter Dinner: Main Dishes

Baked Honey Glazed Ham

This Baked Honey Glazed Ham is coated in a sweet ham glaze, wrapped and baked until warmed through and full of flavor! The easiest way to get tender, juicy baked ham!

Check out this recipe

Slow Cooker Honey Glazed Ham

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

Check out this recipe

Crockpot Turkey Breast

This easy Crockpot Turkey Breast is juicy and tender with almost no prep time! It's perfect for a smaller holiday gathering or a weeknight meal with leftovers!

Check out this recipe

Spiral Ham with Apple Cider Glaze

This Easy Spiral Ham with Apple Cider Glaze is the perfect holiday dinner table centerpiece! It's so easy to prepare and results in tender, juicy, sweet, and salty ham.

Check out this recipe

Instant Pot Turkey Breast

This Instant Pot Turkey Breast recipe is the best method for moist, tender, and flavorful turkey! Just 10 minutes to prep, 40 minutes in the instant pot, and you've got perfectly cooked turkey ready to go!

Check out this recipe

Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Check out this recipe

Garlic Brown Sugar Dry Brine Turkey recipe

This Garlic Brown Sugar Dry Brine Turkey is perfectly golden and crispy on the outside and juicy on the inside! The best roast turkey you'll ever have!

Check out this recipe

Instant Pot Ham

This Instant Pot Ham is SO juicy and couldn’t be easier! Much faster than the oven, and drizzled with a simple, sweet pineapple glaze. 

Check out this recipe

Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Check out this recipe

Perfect Roast Chicken

How to make the perfect Roast Chicken, with a simple seasoning, golden crispy skin, and tender juicy chicken!

Check out this recipe

Instant Pot Lamb Shanks Recipe – Little Sunny Kitchen

Tender, fall off the bone Instant Pot lamb shanks braised in a deeply flavored red wine gravy. Served with creamy mashed potatoes and gravy.

Check out this recipe

Slow Cooker Pineapple Brown Sugar Meatballs

Slow Cooker Pineapple Brown Sugar Meatballs are smothered with the most amazing sweet and tangy sauce! Frozen meatballs are slowly cooked to perfection in that sauce with pineapple chunks and bell peppers.

Check out this recipe

Easter Dinner Ideas: Side Dishes

Homemade Dinner Rolls Recipe

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you've ever tasted! They're perfect for sunday dinner or special occasions, but they're easy enough that you can enjoy them during the week too.

Check out this recipe

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Check out this recipe

Broccoli Casserole

This Broccoli Casserole is the perfect comforting side dish. Tender broccoli is tossed in a creamy cheese sauce, topped with crushed cheese crackers, and baked until melty and crispy.

Check out this recipe

Loaded Mashed Potatoes

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Check out this recipe

Air Fryer Green Beans

These Air Fryer Green Beans make the best easy side dish! Just four ingredients and 15 minutes for perfect crisp-tender green beans.

Check out this recipe

Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Check out this recipe

Scalloped Potatoes

These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!

Check out this recipe

Crescent Rolls

These Crescent Rolls are a made-from-scratch classic! They're light, fluffy, buttery, flaky, and take just 15 minutes to prep!

Check out this recipe

Honey Glazed Carrots

These Honey Glazed Carrots are an easy side dish that go with almost any meal! Made with honey, brown sugar, butter and garlic, they are sweet and salty and savory!

Check out this recipe

Green Beans with Bacon

These Green Beans with Bacon make the best easy side dish! It's made with perfectly crisp-tender green beans that are tossed with aromatic onion and garlic, a couple of simple seasonings, and crispy pieces of bacon.

Check out this recipe

Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!

Check out this recipe

Homemade Creamed Corn

This easy homemade Creamed Corn comes together in minutes with just a few ingredients! Use fresh, frozen or canned corn. The perfect side dish for any holiday dinner!

Check out this recipe

Cheesy Ham and Potato Casserole

This Cheesy Ham and Potato Casserole is a quick and easy make-ahead recipe! Tender potatoes and salty ham are tossed in a rich and creamy sauce and topped with gooey, melty cheddar cheese!

Check out this recipe

Broccoli Salad

This Broccoli Salad recipe is loaded with bacon, cheddar cheese, sunflower seeds, cranberries or raisins and topped with a simple 3 ingredient dressing! Lasts for days in the fridge!

Check out this recipe

Bacon Cheddar Cauliflower Bake – Maebells

Need a cheesy low-carb side dish? This Loaded Bacon Cheddar Cauliflower Casserole is packed with everything you love in a baked potato!

Check out this recipe

Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are an easy side dish, made completely from scratch with fresh potatoes! Perfect for a holiday dinner or potluck! 

Check out this recipe

Perogies Recipe with Bacon and Onions

This Perogies Recipe with bacon and onions is crazy good — pure comfort food and perfect for a Christmas side dish! 

Check out this recipe

Garlic Parmesan Orzo Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Check out this recipe

Cheesy Asparagus Potato Tart

This asparagus and potato tart is baked with a creamy cheese sauce, making a hearty and comforting potato side dish perfect for any meal!

Check out this recipe

The post Best Easter Dinner Ideas appeared first on The Recipe Rebel.

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Enjoy more of my favorite potato side dish recipes like Lyonnaise Potatoes, Creamy Garlic Mashed Potatoes and Crockpot Cheesy Potatoes.

Is there anything more satisfying than a big serving of warm, cheesy slow cooker Scalloped Potatoes? I think not.

This is one of those side dish recipes that tends to be even more popular than the main course! If you’re hosting a dinner party or heading to a potluck, be prepared to share this recipe – people will be asking for it.

Sliced potatoes are cooked low and slow with a simple seasoned, garlicky cream sauce. With both parmesan and mozzarella in the mix, it’s also a supremely cheese side dish!

Keep reading to see what makes this Crockpot Scalloped Potatoes recipe the very best!

Why we love this Crockpot Scalloped Potatoes recipe:

• So easy: Set it and forget it! This is a Crockpot side dish recipe you can count on to get the job done with very minimal effort on your part.
• Cheesy: Both parmesan and mozzarella cheeses make each bite better than the last. Feel free to sprinkle in a little extra cheese if you’re craving some!
• Impressive: Scalloped potatoes are always one of the more impressive potato side dishes. It can be our little secret that it’s actually pretty simple to toss together!

Crockpot Scalloped Potatoes Ingredients:

• Potatoes: You can use any kind of potato you like here. However, you should note that Yukon gold potatoes will create the very best texture. If you’d like, you can leave the peels on for a little extra fibre!
• Cream: Don’t substitute a lighter cream here. Heavy cream can withstand a long cook time and won’t separate. It also makes for a thick and richly flavored sauce.
• Cheeses: You’ll need both mozzarella and parmesan. For the best flavor and consistency, freshly grate each cheese if possible.
• Broth: I like to use low sodium broth. That way, I can sprinkle in some extra salt at the end if I want to.
• Cornstarch: This is used to thick the sauce.
• Garlic: You can swap this with garlic powder in a pinch.
• Seasonings: You’ll need a simple medley of parsley, thyme, salt and pepper.

How to make Crockpot Scalloped Potatoes:

Take a quick look at how easy it is to make scalloped potatoes in the Crockpot! Scroll down to the recipe card to see the full list of ingredients and step by step instructions in more detail.

• Slice the potatoes and layer them in the Crockpot.
• Whisk together the cream, broth, cornstarch, garlic and seasonings.

• Pour the cream sauce all over the potatoes. Cover and cook on low for 4 hours.
• Cover with both cheeses. Cover with a lid again and continue cooking on high for 1-1.5 hours.

Variations and Substitutions

• Use different potatoes: Yukon gold (or creamer potatoes) are hand down my favorite to use. However, you can really swap them with any other you prefer.
• You can add extra veggies in here: Thinly sliced carrots or mushrooms would be great throw in at the beginning. You could also use broccoli, but it will be very tender if you add it at the beginning of the cook time.
• Add meat: You can make this a full meal deal by adding chopped, cooked ham, crumbled bacon, or shredded chicken or turkey. Sliced smoked sausages would also be amazing!

How to store Crockpot Scalloped Potatoes

Let the potatoes cool to room temperature, then transfer them to an airtight storage container. Store for up to 4 days in the fridge.

Add a splash of broth or water and reheat for 30 seconds at a time in the microwave until warmed all the way through.

Can I freeze Crockpot scalloped potatoes?

Sure thing! Once they’ve fully cooled to room temperature, transfer the scalloped potatoes to a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge prior to reheating.

Keep in mind that the texture of potatoes will change after being frozen — if this is a problem for you, I recommend storing leftovers in the refrigerator.

Serving suggestions:

Here are just a few of my favorite entrees to serve alongside creamy scalloped potatoes:

• Perfect Roast Chicken
• Air Fryer Pork Tenderloin
• Easy Turkey Meatloaf

More Crockpot Side Dish Recipes You’ll Love

Check out more of the very best side dish recipes that are slow cooked to perfection:

• Crockpot Stuffing
• Slow Cooker Mashed Potatoes
• Slow Cooker Pineapple Glazed Carrots

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Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 servings

Calories 411cal

Author Ashley Fehr

Ingredients

• 3 lb Yukon gold potatoes (peeled and thinly sliced — preferably with a mandolin)
• 2 cups heavy whipping cream
• ½ cup low sodium chicken broth
• 1½ tablespoon corn starch
• 2½ teaspoons salt
• 2 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella or Gruyere cheese
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease a 3-4 quart crockpot.
• Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
• In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
• Pour the sauce over the potatoes in the crockpot and put the lid on.
• Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce — that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
• Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).

Video

Notes

Tips and tricks:

Cooking potatoes in the slow cooker can have varying results depending primarily on your slow cooker brand and size, and the thickness of the potatoes. Here are some tips to help you see success:

• know your slow cooker: does it generally run hotter or cooler? Factor that in to your cook time.
• Are your potatoes very thin, sliced with a mandolin? Factor that in to your cook time. I have tested this recipe with mandolin-sliced potatoes, so my cook time may be quicker than yours.
• Is your slow cooker very full or half empty, or less? The fuller a crockpot is, the longer it will take to cook. If you use a slow cooker that is larger than the one called for (or even a 4 qt rather than a 3 qt), you could have a shorter cook time. 

Ingredients and Substitutions:

• Potatoes: you can use any kind of potato you like here, but Yukon gold will have the best texture in the end. If you like, you can leave the peel on for extra fibre!
• Cream: do not substitute a lighter cream here — heavy cream can withstand a long cook period and will not separate. It also makes for a thick and richly flavored sauce.

Tips and tricks:

These slow cooker scalloped potatoes will be quite saucy when you are ready to serve. I like it this way because as it cools, the starch from the potatoes and corn starch will continue to thicken the sauce. 

 

 

Nutrition

Serving: 228grams | Calories: 411cal | Carbohydrates: 34g | Protein: 11g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 911mg | Potassium: 808mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 34mg | Calcium: 181mg | Iron: 2mg

The post Crockpot Scalloped Potatoes appeared first on The Recipe Rebel.

Check out the step-by-step recipe video down below!

There are so many reasons to love these easy Roasted Potatoes and Carrots!

They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your holiday dinner main course.

They are tossed with homemade garlic butter before baking, which gives them incredible flavor and keeps them from drying out (and helps them develop that golden color!).

If you buy a bag of pre-washed Creamer potatoes, you can save on prep time! Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Roasted Potatoes and Carrots Ingredients:

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you can get your hands on fresh herbs, that’s even better!

• Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
• Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
• Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
• Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic powder is fine in a pinch. If you do substitute powder, use about ⅓ teaspoon for every garlic clove.
• Salt and Pepper
• Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.

How to Make Roasted Potatoes and Carrots

Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.

1. Preheat the Oven and Make the Garlic Butter: To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
2. Season the Potatoes and Bake: Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce, spread on the pan and bake.
3. Check for Doneness: Check the vegetables to see if they are cooked to your liking. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
4. Serve: Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Roasted Potatoes and Carrots Variations

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable side dish!

• Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
• Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
• Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
• Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. Here are some family favorites:

• Instant Pot Whole Chicken Recipe or the Perfect Roast Chicken: The perfect combo for Sunday dinner!
• Instant Pot Pot Roast Recipe or Easy Pot Roast recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
• Crockpot Turkey Breast or Easy Turkey Meatloaf: Great for a small gathering.
• Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.
• Honey Garlic Pork Tenderloin: sauce and delicious!

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

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Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 148.97cal

Author Ashley Fehr

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots peeled, sliced diagonally, 1cm thick
• 1/3 cup unsalted butter melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• fresh parsley for garnishing as desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve the Creamer potatoes and place in a large bowl with sliced carrots.
• In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
• Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
• Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
• Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
• Brush with reserved garlic butter before serving if desired.

Video

Nutrition

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

• Pierogies with Bacon and Onions (Pierogi)
• Honey Glazed Carrots
• Layered Broccoli Salad

The post Roasted Potatoes and Carrots appeared first on The Recipe Rebel.

This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and couldn’t be easier! Simply seasoned and perfect for your favorite toppings.

New to the air fryer? Check out my Best Air Fryer Recipes for Beginners!

All right, here’s the truth.

Baked potatoes aren’t really something I crave. Give me these Roasted Potatoes, give me a big bowl of these Slow Cooker Mashed Potatoes, give me the entire pan of these Scalloped Potatoes instead.

Baked potatoes?

They just never seemed very special, until I made them in the Air Fryer.

Air Fryer Baked Potatoes have a few things going for them: they are super easy and mostly hands off (no watching or flipping or stressing).

They have the crispiest skin of any baked potatoes I’ve ever eaten, with a perfectly fluffy interior to match.

Pop it open and drop a dollop of salted butter inside with some cheese and crispy bacon?

Heaven. Especially when they’re served with this JUICY Air Fryer Chicken Breast, topped with some Crockpot Shredded Chicken and barbecue sauce, or with a pile of this Instant Pot Whole Chicken.

Let me show you how to make them!

No Air Fryer? Check out my oven Baked Potato recipe.

How to make an Air Fryer Baked Potato:

1. Start with russet potatoes — they are the must-have potato for classic baked potatoes, but other potatoes cooked in this fashion will still be delicious.
2. Wash and dry potatoes thoroughly — potatoes need a good scrub before you consume them, but things that are wet don’t crisp up. So we need to wash them well and then dry them thoroughly with a towel.
3. Oil and season — while water won’t brown, oil is going to give us that incredibly crispy golden skin that cracks when we slice it. Rub the potatoes all over with canola oil (it has a high smoke point) or olive oil and season liberally with salt and pepper.
4. Preheat your air fryer if needed — I always set mine to temperature for about 5-8 minutes before I want to put the food in so it goes in hot. We don’t want our food to sit in limbo while the air fryer heats up.
5. Cook — put the potatoes in the air fryer basket, slide it in and cook for about 40 minutes. The exact cook time will depend on the size of your potatoes, but the great thing about the air fryer is that you can pull the basket out and check earlier if your potatoes are small, or you can turn it on for another 5-10 minutes if you find they’re not quite done.

Should I wrap my baked potatoes in foil?

No!

Wrapping potatoes creates a steamy environment and the best part of an Air Fryer Baked Potato is that crispy skin.

Skip the foil, and save yourself a few extra minutes of prep, too!

Do I need to prick my potatoes before air frying?

It’s up to you.

When the steam in the potatoes tries to escape, it can cause your potatoes to “explode” or burst a hole out the side.

I don’t, and I haven’t had issues with mine exploding.

That being said, it’s an easy thing to do and won’t change your finished results, so if you are worried about it, you can definitely grab a fork and poke a hole into each one.

Is it faster to bake a potato in the oven or air fryer?

The air fryer is much faster! This is one thing I love about my air fryer — it’s quicker to preheat and it cooks much more quickly, too!

While making a baked potato in the oven can take an hour or longer, these air fryer baked potatoes take just about 40-45 minutes.

How to reheat Air Fryer Baked Potatoes:

I prefer reheating these air fryer potatoes the same way I cooked them — in the air fryer!

This will only take about 5-10 minutes at 400 degrees F, depending on how hot and crispy you want them. I recommend drying any condensation on a paper towel before reheating.

How do I know when a baked potato is cooked through?

The easiest way to check is with a sharp knife — it should slide in and out smoothly and pretty easily if it is cooked.

What can I do with leftover baked potatoes?

There are so many things! Use them to make this Breakfast Potatoes for a weekend breakfast, or chop them up and use them in this Cheesy Ham and Potato Casserole.

You can also stir them into this easy Potato Soup recipe, Ham and Potato Soup or Crockpot Potato Soup — simply leave out the potatoes until the end.

Baked Potato Toppings:

• shredded cheddar cheese or another favorite cheese
• sliced green onions
• salted butter
• crispy cooked bacon
• sour cream
• Minced fresh onions
• Chives and other fresh, chopped herbs
• Prepared tomato salsa
• Queso
• Steamed broccoli
• Crispy fried onions
• Prepared chili

Other things to serve with Air Fryer Baked Potatoes:

If your air fryer potatoes are a side dish, here are a few ideas for a main:

• Perfect Roast Chicken — throw it in the oven while your potatoes cook!
• Slow Cooker Chicken Thighs — for a quick-prep meal
• Italian Beef — tender, juicy and full of flavor!
• Roasted Pork Tenderloin — cooked to perfection

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Air Fryer Baked Potato recipe

This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and couldn't be easier! Simply seasoned and perfect for your favorite toppings.

Course Air fryer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 3 potatoes

Calories 292cal

Author Ashley Fehr

Ingredients

• 3 russet potatoes (mine were 300 grams)
• 3 tablespoons canola oil
• salt and pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F according to manufacturer directions if required.
• Wash and dry potatoes thoroughly.
• Rub all over with oil and season well with salt and pepper.
• Place in the basket of the air fryer, place the basket into the air fryer and cook for 40 minutes (a little less if your potatoes are smaller than mine, a little more if your potatoes are larger than mine).
• Check doneness be inserting a knife into the center of the potatoes — if it goes in and comes out easily, they are done. If it seems to get stuck, give them 5-10 more minutes.

Nutrition

Serving: 1potato | Calories: 292cal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

The post Air Fryer Baked Potato appeared first on The Recipe Rebel.

This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe, One Pot Lemon Orzo pasta or one of The 10 Best Orzo Recipes!

This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss!

Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo.

Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food.

It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner.

Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!

If you love simple pasta recipes, check out this Sun Dried Tomato Pasta and this Creamy Tomato Rigatoni Pasta, too! If you’re an orzo lover, or try this One Pan Tuscan Orzo with Chicken next.

What is orzo pasta?

Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like a pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)

This creamy orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce.

Garlic Parmesan Orzo Recipe Ingredients

• Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
• Dry Orzo Pasta: you can find orzo pasta at most grocery stores!
• Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
• Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
• Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
• Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture.
• Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.

How to make this easy Orzo Pasta recipe

This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.

1. Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often!
2. Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy!

Orzo Pasta FAQs

Is orzo pasta or rice?

While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta!

How is orzo different than pasta?

Orzo is simply a specific shape of pasta, although it differs from other cuts of pasta in the way that it is prepared.

Orzo can be cooked like pasta or it can be toasted in a dry pan before adding liquid to cook it. It can also be cooked using a similar method to risotto.

Can you use another pasta?

Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta.

Is orzo pasta healthier than rice?

The term “healthy” is relative these days, and what’s healthy for one person may not work for another. Orzo is a pasta and rice is a grain, so they bring different things to the table.

In a 140 gram serving, orzo has 316 calories and roughly 11 grams of protein.

In a 158 gram serving, long grain white rice has 205 calories but only 4 grams of protein.

How long will cooked orzo keep?

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

Can orzo recipes be frozen?

Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Variations on this orzo recipe:

• Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
• Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon.
• Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
• Brighten it up. Add another layer of flavor with a splash of lemon juice.

Orzo Pasta Serving suggestions

This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.

It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken!

More pasta recipes you’ll love

For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!

• Crockpot Lasagna
• Pesto Spinach Alfredo
• Gnocchi with Sausage, Spinach, and Tomatoes

Dinner

Chicken Pesto Pasta

Dinner

Chicken Fettuccine Alfredo

Dinner

Spaghetti and Meatballs

Casseroles

Rigatoni Pasta Bake

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Garlic Parmesan Orzo Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Course Main Course, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, pasta, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Serve.

Video

Notes

Storage:

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg

The post Garlic Parmesan Orzo recipe appeared first on The Recipe Rebel.

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They’re addictive – serve them on SuperBowl Sunday and watch them disappear!

Enjoy more of the best party foods like Bacon Wrapped Smokies, Air Fryer Chicken Wings, Cranberry and Bacon Cream Cheese Appetizer and veggies with Easy Homemade Cheese Sauce.

I know that sometimes it’s good to try to add some variety into your diet, but man, there is nothing like meat and potatoes. Or meat and cheese on potatoes. With Alfredo sauce!

While these loaded potato skins are technically a party appetizer… I’ve totally made a meal of them more than once. They’re just too good to confine to parties! Luckily, they’re so easy to make that I can whip them up with ease whenever the craving strikes (especially if I’ve got leftover Instant Pot Shredded Chicken!).

Why we love it:

• Kid Friendly: There’s just something plain fun about potato skins topped with cheese and bacon! Kids gobble these things up like crazy.
• Game Day: Nothing says game day like loaded potato skins, right? While we love finger food for dinner any night of the week, there’s just something special about game day food.
• Versatile: You can change so many ingredients in this recipe and still have great results. Scroll down to check out some of my favorite variations to try.
• Prep ahead: most of the components can be made several days in advance so they are easy to throw together! You can cook the chicken, the bacon, the potatoes, make the sauce and shred the cheese up to 3 days in advance!

Ingredients Needed for Chicken Bacon Alfredo Potato Skins

• Potatoes – I like to use small russet potatoes. There’s no mess and you get all of that incredible flavor in your mouth at once — there are no toppings sliding off and depriving you of the cheese or bacon.
• Cheese – Use any cheese you like best! Mozzarella, cheddar, or whatever else floats your boat.
• Chicken – I like to use a cooked, chopped up baked chicken breast or Pan Fried Chicken Breasts. Feel free to use thigh meat if preferred.
• Bacon – Crispy cooked bacon is my favorite part of this whole recipe (and this Air Fryer Bacon is the crispiest!). Make sure it’s patted dry and not greasy when you use it.
• Green Onions – Chives also work well.
• Heavy Cream – You just can’t make alfredo sauce without it!
• Parmesan Cheese – For the best flavor and consistency, use freshly grated parmesan in your sauce.
• Garlic – Fresh garlic will create the very best flavor. In a pinch, garlic powder can be used instead.
• Butter – Unsalted is preferred. If you do use salted butter, you may want to skip adding any more salt to your sauce.
• Flour – This is used to thicken the alfredo sauce.
• Seasonings – A simple sprinkle of salt and Italian seasoning is all you need.

How to make Chicken Bacon Alfredo Potato Skins

Here’s a quick look at how to make your new favorite appetizer recipe! Keep scrolling down to the bottom of this page for more detailed info about ingredients and steps.

• Melt the butter in a pan over medium heat. Whisk in the garlic, seasonings and flour.
• Whisk in the cream and parmesan cheese. Remove from heat and set aside.

• Bake the potatoes and let them cool. Slice them in half and scoop out the middles of each potato.
• Spread a little bit of alfredo sauce in each potato.

• Add the chicken and bacon on top of the alfredo sauce.
• Sprinkle with cheese and bake!

Variations and Substitutions

• Change the bacon. Feel free to cook up some turkey bacon or even use bacon bits from the grocery store to save some time. Personally, I like to cook bacon in the oven.
• Add some spice. If you like your snacks on the spicier side, serve these potato skins with a drizzle of your favorite hot sauce on top!
• You can use store-bought alfredo. No time to make your own homemade sauce? Not a problem! Your favorite store-bought jar of sauce should get the job done just fine.
• Swap the potatoes. This recipe will work with just about any potato you like best. I like russets because of how crispy the skin gets. No matter what potato you choose to use, I recommend picking some on the smaller side.

How to store Chicken Bacon Alfredo Potato Skins

Once they’ve cooled off, you can transfer the potato skins to an airtight container and keep them stored in the fridge for 3-4 days. I recommend reheating in the air fryer or back in the oven so the skins stay crispy.

Can I freeze Chicken Bacon Alfredo Potato Skins?

Yes! Let them fully cool to room temperature before transferring the loaded potato skins to an airtight freezer-safe container. Properly stored, they should freeze nicely for up to 3 months. Don’t forget to date and label! Let them defrost in the fridge before reheating in the oven or air fryer.

Note: the texture of the potato won’t be quite the same after freezing — if this is a problem, it’s best to make these fresh!

Serving suggestions:

Serve these bacon and cheese potato skins at your next party! They’re great for game days, birthday parties and everything in between.

We love to serve them with other appetizers for a finger food dinner. Check out some of our favorites!

• Baked Brie Bites
• Jalapeno Poppers
• Pigs in a Blanket
• Ham and Cheese Sliders

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Chicken Bacon Alfredo Potato Skins

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They're addictive – serve them at a party and watch them disappear!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 potato skins

Calories 86cal

Author Ashley Fehr

Ingredients

• 8 small russet potatoe (washed and dried)
• 1 tablespoon oil
• salt

Alfredo Sauce (or use store bought)

• 1 tablespoon salted butter
• 1 clove garlic (minced)
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt
• pepper to taste
• 1 tablespoon flour
• 1 cup half and half
• 2 tablespoons grated Parmesan cheese (divided)

Toppings

• 1 cup chopped, cooked chicken (about 1 breast)
• 2 slices bacon (cooked and chopped)
• 1 cup shredded cheese (mozza or marble)
• green onion for garnish

US Customary – Metric

Instructions

• Line a baking sheet with tin foil or parchment and preheat the oven to 400 degrees F. Rub potatoes with oil and salt and place on baking sheet. Roast for 40-45 minutes or until tender. Set aside to cool for 10-15 minutes.
• Slice open potatoes carefully using a serrated knife (so the skin doesn’t peel off). Using a small spoon, scoop out the middle of each potato half, leaving the outside of the potato intact (you shouldn’t see the potato skin on the inside).
• Place back on the baking sheet.

Alfredo Sauce

• Meanwhile, make the Alfredo sauce.
• Heat butter in a medium skillet. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add flour and stir until combined. Whisk in half and half and cook slightly until thickened.
• Stir in 1 tablespoon Parmesan and remove from heat.

Potato Skins

• Spread a small amount of sauce in each potato half.
• Sprinkle with chopped chicken, chopped bacon, shredded cheese and 1 tablespoon Parmesan.
• Return to the oven for 10-15 minutes until hot and cheese is melted. Sprinkle with chopped green onion. Serve.

Notes

Ingredients and Substitutions:

Potatoes: you can use any kind of potato you like for these, but I love using russets because the thick skin gets ultra crispy!

Sauce: feel free to swap the homemade sauce for a store bought jar to save yourself some time.

Toppings: You can add to or omit any of the toppings as you like — feel free to experiment!

Nutrition

Calories: 86cal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 47mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.2mg

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Loaded Mashed Potatoes are made with butter, milk, and tangy sour cream and flavored with garlic, crispy bacon, and fresh green onions to make the perfect Thanksgiving side dish!

There is just something about a plate full of creamy mashed potatoes at a holiday dinner (okay, at any dinner). They are delicious on their own, topped with gravy, or mixed in with your veggies or turkey.

These loaded mashed potatoes are extra special and need no other accompaniments. They will take your mashed potato side dish to the next level, and they’re perfect for any occasion!

Perfect for your holiday dinner table, but they’re easy and quick enough to make, you can serve them with a Sunday roast dinner or a weeknight meal.

If you’re a potato lover like myself, check out these Garlic Herb Instant Pot Potatoes, Roasted Red Potatoes, Cheesy Make Ahead Mashed Potatoes, Instant Pot Baked Potatoes Recipe, 

Try my Instant Pot Mashed Potatoes or Slow Cooker Mashed Potatoes to make the potato base, if you need to keep your stovetop free for other dishes, and load them up once they’re done!

Ingredients Needed:

• Potatoes: Russet potatoes will yield a lighter, fluffier mash, and Yukon Gold potatoes will give a denser, more rich texture. Choose whichever you prefer!
• Seasonings: we’re using salt, pepper, and a little garlic powder to add flavor here.
• Bacon: choose your favorite kind of bacon for this recipe. If you’re using thin or regular cut bacon, you may want to use more than 4 slices.
• Milk: I use whole milk to add moisture and creaminess. You could also use half-and-half.
• Sour Cream: adds a bit of tanginess and helps achieve that creamy texture.
• Butter: salted butter enhances the richness of the taste and texture.
• Cheese: I love using cheddar cheese for its sharpness, but you can use your favorite kind.
• Onions: chopped fresh green onions will add a burst of flavor to these potatoes.

How to Make the Best Loaded Mashed Potatoes

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Prepare potatoes: Peel and cut the potatoes, then boil them in a large pot with water and salt until tender.
2. Cook bacon: While the potatoes are boiling, chop the bacon and cook it until crisp. Remove bacon from the pan and reserve the fat.

3. Add dairy ingredients: Add the half and half, sour cream, butter, and garlic powder to the potatoes.
4. Mash potatoes: Drain the potatoes and mash them until creamy and smooth, with no lumps.

5. Load the potatoes: Add in the crispy bacon, cheese, and green onions.
6. Stir, garnish, and serve: Stir in the bacon, cheese, and green onions, then garnish with extra flavorings before serving.

Loaded Mashed Potatoes Recipe FAQs

Tips and Notes

• Add-ins. You can add almost anything to your loaded mashed potatoes to make it an even more filling side dish, or to pair it well with your main dish. Try adding some sautéed mushrooms, caramelized onions, chopped roasted peppers, or even ham chunks instead of bacon!
• Start with cold water. Starting the potatoes in cold water ensures they cook evenly.
• Don’t over-cook. Overdone potatoes can become dry and gluey. The potatoes are done when they can be easily pierced with a knife.
• Potato masher. A potato masher will work well to mash your potatoes. If you want them to be extra creamy, you can use a hand mixer to whip them before loading them up.

Loaded Mashed Potato Recipe Variations

• Use other cheeses. Any kind of melty cheese will work well here. You could try Monterey Jack, Pepper Jack, or Mozzarella cheese for a different flavor.
• Use salted butter. I use salted butter, but if you only have unsalted butter on hand, then add a dash of salt to the potato mixture.
• Fresh garlic. You can use minced garlic cloves if you prefer for this recipe, but I find that garlic powder packs a bit more of a punchy flavor.
• Garnishes. Chopped fresh chives, chopped cilantro, and scallions can be used instead of fresh green onions if you prefer.

Serving Suggestions

These Mashed Potatoes are perfect for holidays or special occasions next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, my Homemade Stuffing Recipe, or any of your favorite holiday side dishes!

They’re also easy enough to make for a normal weeknight meal! Try them with my Baked Chicken Thighs, Air Fryer Meatloaf, or these Instant Pot Pork Chops with Gravy.

More Delicious Side Dish Recipes to Try

Dinner

Best Easter Dinner Ideas

Side Dishes

Crockpot Scalloped Potatoes

Side Dishes

Roasted Potatoes and Carrots

Side Dishes

Air Fryer Baked Potato

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Loaded Mashed Potatoes

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 lbs russet or Yukon gold potatoes
• 1 teaspoon salt
• 4 slices thick cut bacon
• ½ cup half and half or whole milk
• ½ cup sour cream
• ¼ cup salted butter
• ½ teaspoon garlic powder
• salt and pepper
• 1 cup shredded cheddar cheese
• 2 green onions (chopped)

US Customary – Metric

Instructions

• Peel potatoes and cut into ½” – ¾” cubes. Place potatoes in a large pot and fill with cold water just to cover. Stir in 1 teaspoon of salt.
• Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10–13 minutes (they should easily be pierced with a sharp knife).
• Meanwhile, chop the bacon and cook it in a medium skillet until crisp. Remove the bacon from the pan and reserve the fat.
• Drain potatoes and, mash with half and half, sour cream, butter, and garlic powder. Add additional milk or sour cream if needed to achieve a smooth texture. Taste and add salt and pepper as needed.
• Stir in crispy bacon, cheese, and green onions before serving.

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are commonly chosen for mashed potatoes because they become super fluffy, but any potato will work here. If you choose a potato (i.e., red potatoes or Yukon Golds) with smooth skin, you can even boil and mash the potatoes with the skins on.
• Half and Half: I like to use half and half or whole milk over heavy cream because I find heavier cream makes the potatoes too thick. Feel free to adjust the amount of cream added to suit your preferences.
• Sour cream: sour cream gives a nice tangy flavor to these mashed potatoes. Feel free to choose any percentage and adjust it as needed to suit your tastes.
• Cheese: I’ve used cheddar cheese, but you can use any cheese you like! I recommend shredding your own cheese, as pre-shredded cheese will not melt as well.

Storage & Make Ahead

• Make Ahead: You can make these potatoes in advance and spread into a greased 9×13″ baking dish. Cover and refrigerate up to 4 days. To heat, simply bake (covered) at 350 degrees for 20 minutes or until heated through.
• Store: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.

Nutrition

Calories: 386cal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 749mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg

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This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Roasted Potatoes and Carrots

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

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These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

The post Cheesy Make Ahead Mashed Potatoes appeared first on The Recipe Rebel.

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling on the inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

If you’re a fan of my classic Baked Potato Recipe and my Chicken Bacon Alfredo Potato Skins then you’ll love these easy Twice Baked Potatoes!

With a perfectly crisp exterior, these potatoes are filled with our favorite toppings for baked potatoes.

You can change the fillings as you wish, and you can adjust the seasonings to better complement your main dish, too.

They’re the ultimate comfort food for snacking on Game Day, and are a great side dish to just about any meal, including a holiday spread.

Twice-Baked Potatoes are a family favorite for the holidays because they’re easy to prep ahead and bake just before serving.

For more amazing twice-baked potato recipes, check out my Broccoli Cheddar Twice Baked Potatoes, Twice Baked Potato Casserole with Ham, Mini Twice Baked Potatoes, and my Twice-Baked Potato Pie with BBQ Meatloaf Crust!

Ingredients Needed:

• Potatoes: I love using russet potatoes, but you can use other kinds of potatoes if you prefer. Russet potatoes get a super crispy skin that we love!
• Oil: use canola oil or olive oil to coat the potatoes before they bake.
• Seasoning: use a combination of salt, black pepper, and garlic powder to add flavor to these potatoes.
• Bacon: we prefer thick-cut bacon but any kind of bacon works great here!
• Cheese: I love using cheddar cheese for these potatoes. You can use Mozzarella cheese, Colby cheese, Swiss cheese, or even a Mexican cheese mix for a different flavor.
• Sour Cream Adds a creamy texture and tangy flavor to the potato filling and helps bind the other ingredients together.
• Milk: Full-fat milk will give you the best flavor here. You can use any kind of milk to thin out the filling to make it creamy and easy to mash.
• Onion: freshly sliced onion packs a powerful savory flavor into the filling.

How to Make the Best Twice Baked Potatoes

This recipe is super easy to make on the day, or you can prep it in advance! Full instructions are included in the recipe card below.

1. Prepare and bake potatoes: Rub each potato with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet. Bake until tender.
2. Slice potatoes: Allow potatoes to cool, then cut them in half lengthwise. Scoop out the centers, leaving the skin intact.

3. Combine filling ingredients: Place the potato flesh in a medium bowl, with the cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
4. Fill potato skins: Mix the filling together, then taste and adjust seasonings. Then, fill the potato shells with the mashed potato mixture, sprinkle with the remaining cheese, and bake again.

Twice-Baked Potatoes FAQs

Tips and Notes

• Baking sheet. You can use an unlined baking sheet if you wish, or you can line it with parchment paper. A casserole dish will also work just as well.
• Potato masher. Use a potato masher to mash and mix the potato and fillings if you prefer, but I’ve found a fork will work well too, especially if your potato is well-cooked.
• Aluminum foil. If you prefer your potato skins a bit less crispy, you can wrap the potatoes in aluminum foil before baking them the first time. 

Twice-Baked Potatoes Recipe Variations

• Add a garnish. Serve your potatoes with freshly chopped green onions on top, or some fresh herbs like cilantro, rosemary, or sage for an extra burst of flavor.
• Spice it up. Add some red pepper flakes or cayenne pepper to the potato mixture for a bit of a kick to these yummy bites!
• Add some veggies. You can really make these potatoes your own by adding in some veggies like bell peppers, chopped mushrooms, or sweet corn.
• Make them in the air fryer. If you’ve made these Air Fryer Baked Potatoes before, you know how perfectly crispy they get! You can also make these twice baked potatoes in the air fryer, simply shave about 20 minutes off the initial cook time, and do about 5 minutes for the second “bake”.

Serving Suggestions

​We love these twice-baked potatoes on our holiday table, but to make it a complete meal, we add some other delicious side dishes too! 

Try my Green Beans with Bacon, Maple Bacon Baked Beans, Broccoli Casserole, Roasted Carrots, this Homemade Stuffing Recipe, or Cheesy Baked Asparagus.

More Delicious Potato Recipes To Try

Dinner

Slow Cooker Pot Roast with the BEST gravy!

Dinner

Easy Chicken Vegetable Soup

Side Dishes

Crockpot Scalloped Potatoes

Side Dishes

Air Fryer Baked Potato

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Twice Baked Potatoes

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 254cal

Author Ashley Fehr

Ingredients

• 4 small-medium russet potatoes
• canola oil
• salt
• 4 slices thick cut bacon
• 1 ¼ cup cheddar cheese (divided)
• ⅓ cup sour cream
• ¼ cup milk
• 1 green onion sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon garlic powder

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Wash and scrub potatoes until clean. Dry with a clean, lint-free towel.
• Rub each potato all over with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender.
• Meanwhile, chop and cook the bacon in a medium skillet until crispy. Remove from the pan and allow to drain on a paper towel.
• Remove from the oven (turn the oven off for now), and allow to cool for 10–20 minutes until they are cool enough to handle.
• Cut in half lengthwise and scoop out the centers, leaving the skin intact. Repeat until all are done.
• If you are baking immediately, this is a good time to turn the oven back on. You can also prep, cover, and refrigerate up to 3 days before baking.
• Place the potato flesh in a medium bowl. Mash with cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
• Taste and adjust seasonings as desired before filling the potato shells with the mashed potato mixture. Sprinkle with the remaining cheese.
• Bake at 400 degrees for 15 minutes or until hot and golden.

Video

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are preferred for baked potatoes because their skin gets ultra crispy while the interior stays fluffy. You can also try with any other type of potato, but results may vary.
• Bacon: you can omit the bacon for a vegetarian option. You can also reserve the bacon fat and mash into the potatoes for a rich and decadent bacon flavor.
• Cheese: you can use any kind of cheese here! Feel free to experiment and don’t be afraid to add more or less according to your tastes.

Prep ahead instructions:

To make ahead, simply prepare up to the point of the second bake. Cover and refrigerate for up to 3 days before baking again. 

Storage

• Store: Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.

 

Nutrition

Calories: 254cal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg

The post Twice Baked Potatoes appeared first on The Recipe Rebel.