Cheesy Skillet Potato Bread

This comforting, crusty-on-the-outside, tender-on-the-inside skillet bread is studded with potatoes and loaded with cheese. It’s like a cross between potato focaccia and a cheesy pull-apart loaf—perfect with soups, stews, or just on its own.

Ingredients

• 1 medium russet potato (about 6 oz), peeled and cut into chunks

• 3 cups (360g) all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon garlic powder (optional)

• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

• 1/2 cup (113g) melted butter, divided

• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)

• 2 green onions, finely sliced

• Optional add-ins: cooked crumbled bacon, chopped herbs, jalapeños

Instructions

1. Cook the potato: Boil potato chunks in salted water until tender (about 10–12 minutes). Drain, mash roughly (small lumps are fine), and let cool slightly.

2. Prep skillet: Preheat oven to 400°F (200°C). Place a 10–12 inch cast iron skillet in the oven to heat.

3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, and garlic powder (if using).

4. Combine wet ingredients: In another bowl, mix mashed potato, buttermilk, and ¼ cup of the melted butter.

5. Make dough: Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix. Fold in 1 cup of the cheese and green onions (and any add-ins).

6. Bake: Carefully remove hot skillet from oven. Add remaining ¼ cup melted butter, swirl to coat bottom and sides. Scoop dough into skillet, spreading gently. Top with remaining ½ cup cheese.

7. Bake 25–30 minutes until golden brown and a toothpick inserted comes out clean.

8. Cool slightly in skillet, then transfer to a rack. Serve warm.

Tips

• For extra crunch, brush top with melted butter halfway through baking.

• Leftovers reheat well in a toaster oven or air fryer.

• Try sweet potato for a twist, or add rosemary and parmesan for an Italian vibe.

Enjoy your cheesy, potato-y, skillet-baked bliss!