easy dinners Archives - The Midnight Baker

Easy Breaded Scallops

Judith Hannemann — Tue, 27 Jul 2021 23:00:45 +0000

Tired of BBQ and salads? These easy breaded scallops are quick and easy to make

Take A Break From BBQ

Since I look forward to summer because I love to cook outdoors, I am sure many of you feel the same way as I do. However, there comes a point where you just get tired of everything grilled or endless salads.

These easy breaded scallops are just the thing you have been looking for if the above describes being in a summer rut.

Scallops cook very quickly so they won’t heat up the kitchen. It’s actually less than a five-minute cook time.

Prepping The Scallops

Scallops do need a bit of preparation before using them. If you know you have IQF dry scallops, the prep is easy. However, unless you paid a bomb for them–and I mean over $20 a pound, what you likely have is what most stores sell–regular old sea (wet) scallops.

If you don’t make an attempt to dry them as much as you can, you’ll end up with a bunch of milky water in the skillet and the scallops will taste steamed. You can prevent that by soaking them in a quart of cold water with 1/4 cup lemon juice and 2 tablespoons of salt mixed in for 30 minutes. Then dry them really well on several layers of paper towels. This is especially important if you want to make naked scallops that are just seared.

If you are lucky enough to have “dry” scallops, all you have to do is place them on some paper towels to absorb the water.

Have you guessed that water is the enemy of great scallop dishes?

Believe It Or Not…

Scallops, like shrimp are economical. Shrimp goes on sale a lot more than scallops, but scallops do go on sale often. When that happens, it’s time to treat yourself.

It’s also not a budget buster because you rarely serve huge portions; three or four scallops will suffice mainly because they’re either served with pasta or are not the main part of the dish.

With these breaded ones, I serve a classic macaroni and cheese along side. The mac & cheese is actually the “main” and the scallops are the “side.”

The Recipe

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Easy Breaded Scallops

Treat yourself to some crunchy scallops

Prep Time10

Cook Time5

Course: Main, Main Course

Cuisine: American

Keyword: easy breaded scallops, economical scallop recipes, preparing scallops

Servings: 4

Calories: 268kcal

Author: Judith Hannemann

Ingredients

1 egg
1/2 cup instant mashed potato flakes
1/2 cup plain breadcrumbs
1/4 tsp seasoned salt
1 lb sea scallops
2 tbs flour
2 tbs butter
1 tbs vegetable oil

US Customary - Metric

Instructions

In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.
In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side

Nutrition

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Stuffed Chicken Thighs

Judith Hannemann — Sat, 25 Aug 2018 23:00:32 +0000

These easy peasy sausage stuffed chicken thighs are so delicious they’ll be on your regular rotation!

Stuffed Chicken Made Easy

I love me some stuffed chicken, but like many, I find breasts hard to stuff. Mainly, it’s difficult to get the stuffing to stay in the chicken.

This recipe uses boneless, skinless thighs. Turns out that thighs are pretty easy to stuff because the removal on the bone make the perfect “pocket” for any filling! In fact, this may be my new go-to piece for stuffing since it’s so easy to do. I prefer that part anyway so it’s a perfect solution.

Choose A Mild Sausage

Just recently I was watching a lot of food history documentaries on YouTube and of course, YouTube comes up with suggestions of what to watch next. A lot of those suggestions were shows with Mary Berry.

For those who have never heard of her, she’s a British icon as far as cooking is concerned–and has even superseded the great Fannie Craddock (another British cooking icon) in my opinion. Anyway, Mary Berry’s approach to cooking has always been making good food in as little time as possible. This recipe comes from her, and it’s just wonderful.

Britain basically has all the same products we use here in the USA, but sometimes call them by different names. For instance, “icing sugar” is confectioner’s sugar and “aubergines” are eggplants. However one thing that’s very different there than it is here is sausage.

British sausage is more like bratwurst than it is our breakfast sausage or Italian sausage, so I had to adapt the recipe a bit. Mary Berry’s filling used quite a bit of herbs and spices which added flavors to the very mild British kind. So I cut out all that and just used the parsley and onion.

Great Tips

One little tip I picked up from watching this video was using honey to make sure things brown well–especially with short cook times.

You don’t use a lot, just a few drops will do. In fact, I doubt you’d even taste it.

I’ve noticed that things wrapped in bacon are generally overcooked by the time the bacon browns and brushing with a drop or two of honey (which the Brits call “runny honey”) does the trick. It also works for cooking chicken strips for stir fries that cook too quickly to brown. Just add about a teaspoon of honey and voila–lovely and golden.

This next tip comes from me–do yourself a favor and buy yourself an inexpensive kitchen scale. They’re small and come in handy for many things besides cooking. It’s absolutely necessary if you plan to cook some European baking recipes because they weigh everything. You’ll get more accurate results weighing than measuring in cups–which is especially true for flour.

Flour has a range of weights when measured by the cup because of differences in how the cup is filled, but 50 grams of flour is always 50 grams. Rose Levy Beranbaum advocated this years ago for the most foolproof way to bake. You won’t be sorry.

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The Recipe

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Stuffed Chicken Thighs

These easy sausage stuffed chicken thighs are so delicious they’ll be on your regular rotation. Bacon wrapped chicken has never tasted so good!

Prep Time10

Cook Time45

Total Time55

Course: Main

Cuisine: American

Keyword: bacon, chicken breast recipe, sausage, stuffed chicken

Servings: 8

Calories: 412kcal

Author: Judith Hannemann

Ingredients

16 oz mild bulk breakfast sausage
1/4 cup chopped fresh parsley
2 tbs minced onion
8 slices bacon
8 boneless skinless chicken thighs
1 tbs honey

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment or foil.
In a large bowl, mix the sausage, parsley and minced onion. Divide into 8 equal portions and shape each into a log no longer than the length of the chicken where the bone was.
Place chicken skinned side down and open them out. Place a log in the center of each thigh where the bone was and fold the chicken around it.
Wrap each thigh in one strip of bacon, seam side under the chicken.
Place the chicken on the prepared pan and brush each thigh with the honey.
Bake for 35 minutes or until cooked through and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.

Nutrition

*Post contains affiliate links
*Adapted from Mary Berry

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Cajun Chicken Stroganoff

Judith Hannemann — Sat, 23 Jun 2018 23:00:32 +0000

Not your average chicken stroganoff! It’s the Cajun seasonings that make this chicken so tasty.

Chicken Stroganoff Cajun Style

First I have to say I love chicken. I also love anything creamy like a stroganoff–and I’m a mushroom nut too.

However, chicken stroganoff can be a tad boring with it’s flavors. Nothing wrong with that, but sometimes it’s good to mix things up a bit. That’s what happens with this recipe. It’s got bold flavors from the spices and a hint of smokiness from the kielbasa. What’s not to like?

The perfect accompaniment is a luscious tomato salad!

Hot Or Mild–Your Choice

Cayenne pepper is one ingredient in the Cajun seasoning mixture. This can be powerfully hot if you want it to be. I take the option of making it just a bit “zippy” because not everyone will appreciate the heat. Also, I don’t want one ingredient to be too overpowering. My way of thinking is that herbs and spices should combine in such a way that the whole is more than the sum of it’s parts–that the flavor becomes something new and different where you cannot say one flavor dominates.

This is the reason I give a broad range for the cayenne pepper. My mother was famous for saying, “You can always add but you can’t take it out.” That’s the reasoning here. You can always add more if you want more heat. If everyone you are serving is on the same page about liking hot stuff, then use the greater amount.

Searing Is The Secret To Great Mushrooms

Yep, it’s as simple as that!

This was something I wasn’t born knowing either. In fact, I learned this a number of years ago from an unusual source. I was watching an HSN presentation of cookware where Jamie Gwen was demonstrating it. Not that Jamie Gwen was an unusual source; she’s a rather famous chef, but rather HSN. Anyway, she was cooking mushrooms and said the real secret was to get the skillet blazing hot where the oil begins to smoke and sear those suckers to within an inch of their lives. So I tried it. It worked, so I do that now as a matter of course.

One thing you have to remember is you must babysit the mushrooms and keep them moving in the pan. If not, they will burn (and rather quickly) but the process is fast; less than 5 minutes.

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The Recipe

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Cajun Chicken Stroganoff

Not your average chicken stroganoff! It’s the Cajun seasonings that make this chicken so tasty.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Keyword: Cajun, chicken, chicken stroganoff, spicy chicken

Servings: 4 -6

Calories: 853kcal

Author: Judith Hannemann

Ingredients

1/2 lb wide egg noodles uncooked
4 tbs olive oil divided
1/2 lb kielbasa cut into 1/4-inch slices
1/2 lb fresh button mushrooms
1 1/2 lb chicken tenders OR chicken breasts cut in strips
1/2 tsp EACH paprika pepper, salt, basil, oregano and thyme
1/8 tsp cayenne pepper more if desired, up to 1/2 tsp
2 tbs flour
1 tbs tomato paste
1 clove garlic minced
1/2 cup dry sherry
3/4 cup chicken stock
1 tbs Worcestershire sauce
1/2 cup sour cream
1/4 cup sliced green onions for garnish

Instructions

Cook noodles per package directions; drain and set aside.
Heat a large deep skillet over medium-high heat. Add 2 tbs of oil and sear the mushrooms and kielbasa until nicely brown, stirring constantly so they don’t burn. Remove from the pan and set aside.
Mix the cayenne pepper, paprika, pepper, salt, basil, oregano and thyme. Toss the chicken in this seasoning blend, coating evenly. Then sprinkle with the flour and toss to coat.
Add the remaining 2 tbs of oil to the same pan and heat over medium-high heat. Saute the chicken until almost cooked—about 5 minutes. Push the chicken to one side of the pan and add the tomato paste and the garlic; saute for 1 minute.
Deglaze the pan with the sherry and simmer until it’s almost evaporated then add the stock, the Worcestershire sauce and the mushroom/kielbasa mixture. Simmer until liquid is reduced by half—about 5 minutes.
Remove from heat and stir in the sour cream. Serve over noodles.

Nutrition

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14 Kid-Pleasing School Night Dinners

Judith Hannemann — Thu, 11 Aug 2016 23:00:09 +0000

The whole family will love these 14 easy school night dinners.

School Night Dinners

Here are 14 easy and tasty meals that the kiddos will love. So will you!

Make the first two weeks of school night dinners easy on you and your family.

Clicking on the recipe title will take you to the recipe.

Slow Cooker Chicken Parmesan

Classic family-pleasing meal!

Slow Cooker Extra Creamy Chicken and Noodles

The kiddos will love this one!

Cheesy Beef & Potatoes Casserole

Make this one in the oven or slow cooker!

2-Cheese Stuffed Peppers

Even your most finicky eater will love these!

Chicken Divan Tacos

Totally delicious and different.

Slow Cooker 3-Cheese Tortellini

A friend who made this first said her kids fought like wild dogs for seconds. Nuff said!

Easy Cheesy Pizza Casserole

A timeless classic that can be dressed up or dressed down.

Sausage And Peppers With Cheesy Rice

One skillet meal that’s easy and sure to please.

3-Ingredient Italian Chicken

Few ingredients but big on taste.

Cheeseburger Ring

Think outside the taco ring.

Roasted Pork Chops With Savory Stuffing

A complete meal in one pan.

Philly Cheesesteak Spaghetti

Leftover roast beef works in this meal.

Slow Cooker Pepper Steak

Easy to make and delicious

Creamy Chicken Ritz Casserole

A great comfort meal. Use leftover chicken!

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Italian Herb Chicken with Roasted Vegetables

Judith Hannemann — Wed, 09 Sep 2015 00:00:59 +0000

Easy chicken and roasted veggie dinner that cooks all in one pan. Italian herbs, grated cheese and tart lemon make this a taste sensation.

I was intrigued by this recipe when I saw it floating around my Facebook groups. Truthfully, the recipe I saw sounded bland and the only flavor seemed to be lemon.

Where lemon does add some flavor, it appeared flat, so I decided to add some nice Italian herbs and parmesan cheese into the mix. I thought that would give this recipe a kick and lots of flavor. It would also add so much to the veggies as well.

I have to say I wasn’t too crazy about turning on the oven since we’re experiencing our usual September heat wave here in upstate New York, but I thought this one, with my adjustments, would be worth it. I wasn’t wrong! This is very VERY good.

Despite cooking close to one hour, the boneless skinless breasts were not dry–they were tender and juicy. The next time I’m going to try this with chicken thighs. I think that would be even more flavorful.

These breast portions were very large, therefore I made only two. Half of one of these breast portions is a generous serving, but if you have smaller portions, then to serve four you would have to use four chicken breasts.

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Italian Herb Chicken with Roasted Vegetables

Easy chicken and roasted veggie dinner that cooks all in one pan. Italian herbs, grated cheese and tart lemon make this a taste sensation.

Prep Time10

Cook Time50

Total Time1

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: chicken recipe

Servings: 4

Calories: 617kcal

Author: Judith Hannemann

Ingredients

6 tbsp olive oil
2 lemons 1 thinly sliced, 1 juiced
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp oregano
1 tsp basil
2 tbsp grated Parmesan cheese
3/4 lb trimmed green beans
8 small red potatoes quartered
4 chicken breasts

Instructions

Preheat oven to 400°F.
Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, oregano, basil and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Sprinkle the Parmesan cheese over the top.
Roast for 50 minutes or until cooked through.

Nutrition

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Lemon Thyme Chicken with Fingerling Potatoes

Judith Hannemann — Sun, 06 Sep 2015 00:00:00 +0000

This easy and delicious chicken and potatoes dinner cooks all in one pan!

Not only is this meal pretty to look at, it’s mighty pretty to eat too!

The original recipe came from BHG, with a few minor changes from me.

I’m not using fresh garlic, but garlic powder because it just seemed better for sprinkling over the chicken. Also, I used butter, not oil, because of the flavor factor.

It seemed the potatoes needed an added kick, so what’s better to use than cheese? I used romano and the potatoes could be a meal in themselves.

This dinner comes together pretty quickly and cooks all in one skillet. But you do need a large one. I used a 12-inch and it was perfect for this.

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Lemon Thyme Chicken with Fingerling Potatoes

This easy and delicious chicken and potatoes dinner cooks all in one pan! Not only is this meal pretty to look at, it’s mighty pretty to eat too!

Prep Time10

Cook Time30

Total Time40

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken recipe, fingerling potatoes

Servings: 4

Calories: 340kcal

Author: Judith Hannemann

Ingredients

4 small boneless skinless chicken breasts
4 tbsp unsalted butter divided
1 lemon sliced thinly
1 lb fingerling potatoes or small red potatoes cut in half
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan or romano cheese

Instructions

In a small bowl, mix the garlic powder, salt, pepper and 1/2 tsp of the thyme; set aside.
Heat a very large (at least 12-inches) skillet over medium-high heat. Add 2 tbs of the butter and remaining 1/2 tsp of the thyme.
Add the potatoes and toss to coat well. Cover and cook for 12 minutes, stirring potatoes 2 times.
Push the potatoes to one side of the pan. Add the remaining 2 tbs of butter and place the chicken alongside the potatoes.
Cook for 5 minutes, uncovered. Turn chicken and sprinkle with salt/thyme mixture. Place sliced lemon on top of the chicken and potatoes.
Cover and cook for 10 minutes, or until chicken is done.
Toss potatoes with the 2 tbs of grated cheese.

Nutrition

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Pepper Steak

Judith Hannemann — Sat, 22 Aug 2015 23:00:00 +0000

Pepper Steak

Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!

There’s nothing more tasty and easy than pepper steak.

Quick and tasty meal

Loads of people order this from Chinese take-out and I always wondered why when you can make it so much better at home!

I know the meat has that “special” texture when you get it from the restaurant, but if you want one extra step in the recipe and have a bit more time, you can get the answer to how they do it in my Beef & Broccoli post.

Lovely with jasmine rice

The restaurant uses the cheaper cut of meat for their pepper steak, so tenderizing is a must if it’s to be quickly cooked. I made this with sirloin, which is tender to begin with so if you use sirloin, you don’t have to tenderize.

Enjoy every bite!

However, if you want to use a cheaper cut like chuck or round, then follow the directions in the linked post above.

Ready in under 30 minutes

The flavor of this meal is enhanced when served with jasmine rice. I really suggest you use it with this, but in a pinch plain white rice will do.

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Pepper Steak

There’s nothing more tasty and easy than pepper steak.

Prep Time10

Cook Time10

Total Time20

Course: beef, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: pepper steak, steak recipe

Servings: 4

Calories: 274kcal

Author: Judith Hannemann

Ingredients

1 lb sirloin steak cut in thin slices
1/2 cup green bell pepper cut in 1-inch squares
1/2 cup red bell pepper cut in 1-inch squares
1/2 cup sliced mushrooms
1 small onion sliced about 1/8-inch thick
1 clove garlic minced
2 tbsp oil
1/2 cup water

SEASONING/THICKENING

1 tbsp brown sugar
1/4 tsp dark sesame oil optional
2 tbsp soy sauce
2 tbsp cornstarch
1/4 cup water

Instructions

Mix the seasoning/thickening ingredients in a small bowl; set aside.
Heat a large skillet over medium-high heat. Add the oil and heat.
Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
Serve over jasmine rice.

Nutrition

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Pepperjack Chicken

Judith Hannemann — Sat, 04 Jul 2015 23:00:00 +0000

Pepperjack Chicken

Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?

This casserole is too delicious for words! I’m constantly discovering and am amazed at the wonderful flavors you can get from such simple things and few ingredients.

Delicious over rice

I came across this recipe on Pinterest on one of those step-by-step pins. Originally, it was made with Swiss cheese, but the recipe also recommended pepperjack–which I had on hand.

Easy to make, easier to eat!

The recipe comes from Prepared Housewives and according to Jamie, the casserole can be frozen for later use, but don’t freeze it with the poultry stuffing on top or else it’ll get soggy. Put that on when it’s time to bake it.

Topping makes it very special

Since I love cheese, I doubled the amount, but you don’t have to. I also used up a few remaining mushrooms I had in the fridge, but if you don’t like mushrooms nor have them, leave them out. That’s an addition I made and the casserole will be totally good without them.

This goes great with rice or pasta. I served it with jasmine rice and it was a real hit.

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Pepperjack Chicken

Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?

Prep Time10

Cook Time1

Total Time1 10

Course: Chicken, Comfort Foods

Cuisine: American

Keyword: chicken recipe

Servings: 6

Calories: 468kcal

Author: Judith Hannemann

Ingredients

4 boneless skinless chicken breasts
6 tbsp butter divided
1 10.75 oz can cream of chicken soup
1/3 cup milk
6-12 slices pepperjack cheese*
1 cup sliced mushrooms optional
2 cups seasoned poultry stuffing i.e., Pepperidge Farms

Instructions

*Use the 12 slices if you want it extra cheesy.
Preheat oven to 350 degrees F.
Melt 2 tbs of the butter and spread in a 13 x 9-inch baking pan.
Prepare the chicken breasts by cutting them in half lengthwise to make 2 thinner breast pieces.
Lay the chicken breasts across the bottom of the pan to the entire bottom is covered.
Distribute mushrooms (if using) across the chicken breasts)
Place the cheese slices on top of the chicken/mushrooms, covering them completely
In a small bowl, mix the soup and the milk. Pour over top of the casserole then spread out so everything is covered.
Melt the remaining 4 tbs of butter.
Distribute stuffing evenly across the top of the casserole; drizzle with the 4 tbs melted butter.
Bake at 350 degrees F for 45-60 minutes, or until chicken is done and the top of the casserole is bubbling.

Nutrition

Try it in the slow cooker:
Assemble layers in slow cooker as directed in oven recipe, except don’t put the stuffing on top.

Cover and cook on low about 6 hours, high about 4 hours.

Melt the remaining 1/4 cup of butter and toss it into the stuffing mix. Top casserole just before serving.

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Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

Judith Hannemann — Thu, 16 Apr 2015 23:00:00 +0000

Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

This caprese-style ground beef skillet dinner is quick, easy and tasty!

Here’s a meal for those nights that you don’t want to bother but don’t want to compromise on taste!

It’s based off a caprese salad–mainly because I still had tons of fresh basil growing in pots from last summer. I try to overwinter my herbs, but alas most of them die. But I did want a chance to use as much as I could before they gave out.

One-pan dinner

Canned tomatoes were on my grocery list this particular week, and I noticed something I never had before–there’s a fire-roasted variety. I never tried them, so I bought them to see if they are better.

Of course fresh is always better, but in my northeast climate, they’ve long stopped growing in my garden! However, a good tasty tomato on the vine or Kumato brand would be very good in this too.

The canned fire-roasted were delicious though, and having them on the shelf of your pantry means you can make this dish on the spur of the moment.

It cooks all in one skillet, so there’s hardly any washing up to do afterwards–always an added benefit!

Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

1 lb ground beef
1 tbs dehydrated onion
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp oregano
1 cup penne pasta
1 cup water
1 can (15 oz) fire-roasted diced tomatoes
1/4 cup parmesan cheese
1/2 cup shredded mozzarella
4-6 fresh basil leaves, torn

Heat 10-inch skillet over medium-high heat. Add the ground beef and brown well; drain and wipe out pan with a paper towel. Return pan to heat.

Add browned meat back to the pan. Add the onion, salt, pepper, garlic powder and oregano, combining well. add the pasta and water. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes or until the water has been absorbed by the pasta.

Add the can of fire-roasted tomatoes (the entire can, do not drain) and heat through.

Top with parmesan, mozzarella and torn basil leaves.

Serves 4

Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

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Kielbasa Potato Bake

Judith Hannemann — Wed, 18 Feb 2015 00:00:00 +0000

Kielbasa Potato Bake

This simple smoked sausage and potato bake packs tons of flavor despite the simple 3 main ingredients.

I knew I’d love this simple meal when I ran across the recipe on Pinterest. The original recipe comes from Recipes from the Big Blue Binder.

Reason I knew I’d like this is my mom used to do something very similar with Italian sausage. In fact, Mom’s Sausage & Potato Bake was one of the first recipes I posted on this blog!

For extra flavor, use the cheddar variety of kielbasa

I love kielbasa–and I got a ton of it on sale a couple of weeks ago–and cheese and of course potatoes so I knew I couldn’t go wrong with this.

The only real adjustments I made to the original recipe were the seasonings. Where I like the herbs she used, I wasn’t sure if I’d like them in this so I went with something a little more subtle.

This is quick and easy. It’s very long on flavor too, thanks to the smoked sausage.

Served with assorted greens

I used the cheddar flavor sausage, but the regular variety is just as good if you can’t find the one with the cheese.

This is one recipe I didn’t get heavy-handed with the cheese. I found the flavors blended very well so that one ingredient didn’t overpower the other–but use more if you want!

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Kielbasa Potato Bake

This simple smoked sausage and potato bake packs tons of flavor despite the simple 3 main ingredients.

Prep Time10

Cook Time45

Total Time55

Course: Comfort Foods, Everyday Meals

Cuisine: German

Keyword: baked potato recipes, kielbasa

Servings: 4

Calories: 715kcal

Author: Judith Hannemann

Ingredients

1 lb kielbasa
4 large potatoes cut in 1/2-inch cubes
2 tbsp chopped onion
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
3 tbsp olive oil
1 cup extra sharp cheddar cheese
1 tsp olive oil for greasing foil

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Line a medium baking sheet (one with sides, like a jelly roll pan) with heavy-duty foil. Grease foil with the 1 tsp of olive oil.
Slice kielbasa into 1/4-inch slices. In a large bowl, combine the kielbasa, cubed potatoes, salt, onions, garlic powder and olive oil. Toss to coat contents of bowl with the olive oil.
Spread out on prepared baking sheet in a single layer if possible. Sprinkle with paprika.
Bake for 30-45 minutes, stirring around every 15 minutes to insure potatoes cook & sausage browns and crisps evenly.
When potatoes are soft, turn off oven; remove pan and distribute cheese across the top. Return to oven for about 5 minutes, or until cheese melts.

Nutrition

Kielbasa Potato Bake

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