Since I was a little girl, I’ve always loved to cook. While I still greatly enjoy it, I don’t have all day to spend in the kitchen preparing dinner, especially not with a little toddler running around.
One of my favorite kind of dinners is one that allows me to do most of the prep work during the morning (when my daughter naps) and then can throw together when it’s close to dinner time. Another bonus: parts of the dish that can be prepared even in further in advance, like a couple days before.
A meal that fits this bill for me is what we call “loaded sheet pan potatoes”. It is simple, easy to prep beforehand and bakes without me having to tend to it. Initially, I had the idea to do twice-baked, stuffed potatoes but… that was a lot more work and my aim was simplicity.
We either eat this alone for a simple weeknight dinner or I throw a rotisserie chicken in the slow cooker in the morning (again, easy, can prep in advance) and serve it alongside the potatoes.
While I’m sharing specific measurements, another bonus for this recipe is that you really don’t need to measure anything. You can add more of a certain ingredient or make a larger quantity of the dish.
Hope you enjoy it as much as we do!
Loaded Sheet Pan Potatoes
2 pounds potatoes, cubed
1/2 pound of bacon, cooked and chopped up
1 cup shredded cheddar cheese
1 head of broccoli, chopped and lightly cooked
Fresh ground pepper
- Preheat oven to 400 degrees.
- Clean and chop the potatoes into bite-sized pieces. Place on a baking sheet so that they are flat, not piled on top of each other. Use more than one baking sheet if necessary.
- Lightly drizzle the potatoes with olive oil.
- Bake for 25 minutes, or until fork-tender.
- Meanwhile, cook the bacon in a skillet. Remove once crispy and chop into small pieces. Set aside.
- While the bacon is cooking, cut broccoli into small bites, place in a large glass bowl, and cover with boiling water. Let sit for 10 minutes. Alternatively, you can place it in a pan on the stovetop and cook for a few minutes, but I find the other way easier. (I prefer broccoli more cooked than simply roasted, but if you don't care then you can skip the pre-cooking stage altogether!) Drain and set aside.
- Top the potatoes with the broccoli, bacon and cheddar cheese. Grind some pepper over top (you don’t really need salt because of the bacon and cheese).
- Bake for an additional 10-15 minutes, until cheese is melted and slightly browned in spots.
- Serve with rotisserie chicken or another meat if you’d like, or enjoy as is!
When I make this in advance:
- I chop the broccoli and place it in the bowl, without adding any water yet.
- I also cook the bacon and put it in the fridge after it’s cooked and chopped, either that day or the day before.
- Potatoes don’t do very well being cut in advance, so if I do want to do that, I also bake them in the oven for the initial time of 25-30 minutes, then just set aside.