Of course! “Cheesy Skillet Potato Bread” could refer to a few different things, but based on common recipes, it’s most likely a savory, skillet-baked bread or a potato-based side dish that’s dense, moist, and packed with cheesy flavor.
Here is a recipe for a delicious, no-yeast Cheesy Skillet Potato Bread that’s like a cross between cornbread, potato pancakes, and a cheesy biscuit. It’s incredibly easy and perfect as a side for soups, stews, or chili.
Cheesy Skillet Potato Bread (Irish-Inspired Savory Bread)
This bread is dense, moist, and wonderfully savory. It’s made with mashed potatoes and baked in a skillet for a fantastic crispy crust.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Serves: 6-8 as a side
Ingredients
· 1 ½ cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon salt
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ¼ teaspoon black pepper
· 1 cup cold, mashed potatoes (no added milk or butter is best)
· 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
· 1 large egg
· ¼ cup (4 tablespoons) unsalted butter, melted
· 1 ½ cups shredded sharp cheddar cheese, divided
· 2 tablespoons finely chopped chives or green onions (optional)
· 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
- Preheat Oven & Skillet: Preheat your oven to 375°F (190°C). Place a 9 or 10-inch cast-iron skillet inside to heat up.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper.
- Mix Wet Ingredients: In a separate medium bowl, combine the cold mashed potatoes, buttermilk, egg, and melted butter. Whisk until the mixture is as smooth as possible (a few small potato lumps are okay).
- Combine Wet and Dry: Pour the wet potato mixture into the dry flour mixture. Stir with a spatula until just combined. Do not overmix! A few dry streaks are fine.
· Gently fold in 1 cup of the shredded cheddar cheese and the chives (if using). - Bake:
· Carefully remove the hot skillet from the oven. Add a small pat of butter (about 1 tsp) and swirl it to coat the bottom and sides.
· Scrape the thick batter into the hot skillet, spreading it evenly.
· Top with the remaining ½ cup of cheddar cheese and the grated Parmesan (if using). - Bake for 35-40 minutes, or until the top is golden brown, the cheese is bubbly, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the skillet for at least 15-20 minutes before slicing. It is best served warm. It’s fantastic with a pat of butter or a dollop of sour cream.
Alternative: Cheesy Potato “Flatbread” (Faster, Stovetop Method)
If you’re thinking of something more like a pancake or flatbread, this is for you.
Ingredients:
· 2 cups shredded russet potato (squeezed VERY dry in a clean towel)
· 1 large egg
· ¼ cup all-purpose flour
· 1 cup shredded cheese (mozzarella, cheddar, or a mix)
· 2 tbsp finely chopped onion
· Salt, pepper, and garlic powder to taste
· Oil for frying
Instructions:
- Mix all ingredients in a bowl until well combined.
- Heat a generous amount of oil in a skillet over medium heat.
- Scoop the mixture into the skillet and press down into a round, about ½-inch thick.
- Cook for 4-5 minutes per side, until deeply golden brown and crispy. Serve immediately.
Tips for Success
· Dry Potatoes are Key: For the stovetop version, squeezing every bit of liquid from the shredded potatoes is the most important step for crispiness.
· Cold Mashed Potatoes: For the baked version, using cold, leftover mashed potatoes works perfectly. If they have milk/butter already, that’s fine.
· Don’t Overmix: Overmixing the baked bread batter will make it tough. Stir until the ingredients are just incorporated.
· Hot Skillet: Preheating the skillet is what gives the bread a wonderfully crispy, golden bottom crust.
· Add-Ins: Feel free to add cooked, crumbled bacon, diced jalapeños, or different herbs like dill or rosemary.
No matter which version you choose, you’ll end up with a cheesy, potato-y, and utterly delicious side dish. Enjoy