Category: Cheddar

7 Layer Dip

This easy 7 Layer Dip is the perfect appetizer for parties, football games, and gatherings. No cooking needed and it feeds a large crowd!

The post 7 Layer Dip appeared first on Budget Bytes.

When you need a quick party appetizer that tastes good, is easy to make, and feeds a large crowd…this 7 Layer Dip is the one to make! It has all of my favorite Tex-Mex flavors in one dish and it’s perfect for serving at potlucks, football parties, and family gatherings. I’m always down for any type of chips and dip, but this 7 layer dip takes dips to a whole new level! I’m not sure which part I love the most, the fact that I don’t have to cook anything over a stove to make this recipe or that it comes in at just over $1 per serving. Either way, I highly recommend adding this 7 layer dip recipe to your Super Bowl menu this weekend.😉

Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.

What Is 7 Layer Dip?

7 layer dip is an easy party appetizer that’s made by building layers of creamy, flavorful, ingredients like refried beans and guacamole into a 9×13” dish. It’s fun to serve at football parties and family gatherings, there’s no need to heat up a stove, and it’s perfect for feeding a crowd!

Ingredients For 7 Layer Dip

Here’s everything you need to make this easy 7 Layer Dip:

  • Refried Beans: You can certainly make your own refried beans, but to make things easy we used canned refried beans and seasoned it with a few spices.
  • Guacamole: We made a quick batch of our homemade guacamole recipe, but to save time you can easily substitute with your favorite store-bought guacamole.
  • Sour Cream: No need to overthink this layer, just grab a tub of regular sour cream to spread on top of the guacamole. It adds the perfect creamy and tasty flavor to balance the beans and guacamole.
  • Cheddar Cheese: We used medium cheddar cheese but you can certainly use mild or a different flavor cheese if you prefer. And we highly recommend buying the cheese in block form and shredding it yourself for this recipe.
  • Tomatoes: Diced Roma tomatoes or vine-ripe tomatoes both work well and are added on top of the cheese layer.
  • Black Olives: Black olives add wonderful color, texture, and flavor to the dip. Because olives tend to be salty and tangy with bold flavors, you’ll only need a few of them for this 7 layer dip.
  • Green Onions: The final layer is a sprinkle of sliced green onions which add not only great flavor, but also a beautiful vibrant color to the dip!

Recipe Variations

  1. Use taco seasoning – If you happen to have a batch of taco seasoning in your panty, use 1 ½ tablespoons of it instead of the chili powder, cumin, and salt to season your refried beans. This will give the beans even more flavor! You can also mix a little bit in to your sour cream to give it an extra boost of flavor.
  2. Add seasoned ground meat – You can make this 7 layer dip even more filling by adding a layer of taco seasoned ground beef or ground turkey. I would add it right after the refried beans layer.
  3. Add salsa – Your favorite thick salsa also works really well with this dip recipe. If you want to add it as a layer, just make sure to drain any excess liquid from the salsa to keep the dip from getting too soggy.

Storing LEftovers

This dip is definitely best served and eaten the same day it’s made, but if you happen to have leftovers, just store any leftovers covered tightly in the refrigerator for 3-4 days. The guacamole may start to brown slightly and the dip may get a bit watery around the edges, but it will still taste delicious!

Side view of 7 layer dip with a hand holding a chip and scooping some out.
Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.
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7 Layer Dip

This easy 7 Layer Dip is the perfect appetizer for parties, football games, and gatherings. No cooking needed and it feeds a large crowd!
Course Appetizer, Side Dish
Cuisine Mexican, Southwest
Total Cost $16.72 recipe / $1.11 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 15 (1/2 cup each)
Calories 170kcal
Author Marsha – Budget Bytes

Ingredients

  • 2 tomatoes $1.46
  • 1 1/2 cups shredded cheddar cheese $1.87
  • 1/2 cup sliced black olives $2.19
  • 3 green onions $0.45
  • 2 16oz. cans refried beans $2.38
  • 1 Tbsp chili powder $0.30
  • 1/2 tsp cumin $0.05
  • 1/4 tsp salt $0.02
  • 2 Tbsp water $0.00
  • 2 1/2 cups guacamole $6.25
  • 1 1/2 cups sour cream $1.75

Instructions

  • Dice the tomatoes, shred the cheddar cheese, drain the black olives, and slice the green onions. Set these ingredients to the side.
  • In a medium bowl add the refried beans along with the chili powder, cumin, salt, and water. Mix these ingredients together until well combined.
  • Spread the seasoned refried beans into the bottom of a 9×13” casserole dish.
  • Next spread the guacamole evenly on top of the refried beans. Then spread the sour cream evenly on top of the guacamole mixture.
  • Sprinkle the shredded cheese evenly on top of the sour cream.
  • Now add the diced tomatoes, black olives, and green onions on top. Make sure everything is spread as evenly as possible.
  • Serve immediately with tortilla chips or cover and place in the refrigerator until ready to serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Sodium: 204mg | Fiber: 3g
Side close up view of 7 layer dip in a glass casserole dish.

How to Make 7 Layer Dip – Step by Step Photos

7 layer dip ingredients on a cutting board.

Dice 2 tomatoes, shred 1 1/2 cups of cheddar cheese, drain 1/2 cup black olives, and slice 3 green onions. Set these ingredients to the side.

Refried beans in a white mixing bowl with seasoning on top.

In a medium bowl add 2-16oz. cans of refried beans along with 1 Tbsp chili powder, 1/2 tsp cumin, 1/4 tsp salt, and 2 Tbsp water. Mix these ingredients together until well combined.

Refried beans spread evenly in a glass casserole dish.

Spread the seasoned refried beans into the bottom of a 9×13” casserole dish.

Guacamole spread evenly on top of refried beans in glass casserole dish.

Next spread 2 1/2 cups of guacamole evenly on top of the refried beans.

Sour cream being spread on top of guacamole with a black spatula.

Then spread 1 1/2 cups of sour cream evenly on top of the guacamole mixture.

Shredded cheese added evenly on top of sour cream layer.

Sprinkle the shredded cheese evenly on top of the sour cream.

Chopped tomatoes, black olives, and sliced green onions added and spread out evenly on top of shredded cheese layer.

Now add the diced tomatoes, black olives, and green onions on top. Make sure everything is spread as evenly as possible.

Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.

Enjoy this tasty appetizer dip immediately with tortilla chips or cover and place in the refrigerator until ready to serve.

More Party Dip Recipes

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One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!

The post One Pot Chili Mac appeared first on Budget Bytes.

So you grew up on Hamburger Helper, but now you’re an adult and have a more ✨refined✨ palate (read: sarcasm). Well, this One Pot Chili Mac recipe is your grown-up “I actually know how to cook now” substitute! And don’t worry, it’s almost just as easy as the boxed mix. Promise. It’s rich, hearty, cheesy, beefy comfort food pasta all cooked in one easy-to-clean pot. WIN!

Overhead view of a bowl full of chili mac, garnished with parsley.

What Is Chili Mac?

Chili Mac is simply macaroni noodles drenched in a rich tomato-based meat sauce, seasoned with chili spices, and with plenty of creamy cheddar cheese melted in. Some recipes also include beans, but I’m going for more of a Hamburger Helper dupe with mine, so I went sans beans. And you might be thinking, “I call that Goulash in my house.” While Chili Mac is similar to American Goulash in that they both contain macaroni noodles and a tomato-based meat sauce, they differ in their seasonings and flavor profiles.

Ingredients for Chili Mac

Here’s what you’ll need to make your own homemade chili mac:

  • Onion and Garlic: The delicious meat sauce starts with onions and garlic sautéed in olive oil to give the beef plenty of flavor.
  • Ground Beef: Ground beef makes this dish super hearty and delicious, while still being quick and easy to make. Opt for 85 or 90% lean ground beef to avoid having to drain the fat from the pan.
  • Flour: A little flour cooked into the sauce helps thicken it up into a delicious gravy-like consistency.
  • Spices: A mix of spices are added to the sauce for maximum flavor, including chili powder, smoked paprika, garlic powder, and oregano.
  • Tomato Sauce: Tomato sauce gives the sauce a tangy tomato flavor and adds to the chili flavor profile.
  • Beef Broth: Beef broth adds tons of flavor to this dish and enough salt to keep everything properly seasoned. If using a low-sodium broth, you may need to add a little salt at the end to taste to really help the flavors pop. We used Better Than Bouillon to make our beef broth for maximum flavor.
  • Macaroni: Macaroni noodles are an inexpensive and filling ingredient that helps stretch the cost of the beef and keep the entire recipe budget-friendly.
  • Cheddar Cheese: Cheddar cheese is stirred into the sauce and added on top of the noodles for extra cheesy flavor!

What Else Can I Add?

If you want to take your chili mac to the next level, try adding one or more of these ingredients:

  • Drained kidney or black beans
  • Frozen corn kernels
  • Sliced green onions
  • Pickled jalapeños
  • Diced tomatoes (or tomatoes with green chiles)
  • Chipotle chile powder

What to Serve with Chili Mac

Chili mac is a true meal in a bowl, but if you want to serve something on the side I’d go for something fresh and light like Cowboy Caviar, Sweet Corn Salsa, or even Cumin Lime Coleslaw.

Storing and Reheating Leftovers

As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers. That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months. Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave.

Close up overhead view of chili mac in the pan.
Close up overhead view of a bowl of chili mac.
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One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!
Course Dinner, Main Course
Cuisine American
Total Cost $9.79 recipe / $1.63 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 (1 cup each)
Calories 471kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
  • Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
  • Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
  • Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
  • Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minuts).
  • Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 36g | Protein: 25g | Fat: 25g | Sodium: 825mg | Fiber: 3g
Close up of chili mac on the fork held over a bowl.

How to Make Chili Mac – Step by Step Photos

Sautéed onion and garlic in a deep skillet.

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Flour and spices added to browned ground beef in the skillet.

Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano.

Flour and spices cooked into ground beef.

Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn.

Tomato sauce added to the skillet and beef broth being poured into the side.

Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.

Macaroni being poured into the skillet.

Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top.

Cooked macaroni in the skillet.

Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).

Cheddar cheese added to the skillet.

Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted.

Melted cheese on top of the chili mac, garnished with chopped parsley.

Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off. Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired.

Side view of chili mac being scooped out of the skillet

So cheesy, beefy, and delicious!!

More One Pot Pasta Recipes

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Jalapeño Poppers

The perfect easy appetizer for New Year’s Eve, tailgating parties, or the big game, this Jalapeño Popper recipe is a spicy, cheesy home run!

The post Jalapeño Poppers appeared first on Budget Bytes.

If you love spicy and you love cheesy, you’ll definitely love Jalapeño Poppers! This cute little appetizer recipe has New Year’s Eve written all over it, and it’s perfectly easy and delicious for football games as well. …Or, if you’re just as obsessed with them as I am, they’re also great for a regular Monday afternoon. 😜

Overhead view of a plate full of jalapeño poppers with a dish of ranch dressing.

What Are Jalapeño Poppers?

Jalapeño poppers are a staple in American pop food culture and are often served at sports bars or other fast-casual restaurants. They can take several forms, sometimes breaded and deep fried, sometimes baked, and sometimes wrapped in bacon, but they always consist of fresh jalapeño peppers stuffed with a flavorful mix of cheese for that spicy-cheesy-creamy flavor combo.

For this jalapeño popper recipe, we went the easy and budget-friendly route (obvi) and opted for baked poppers with just enough bacon added in to give great flavor without making them over-the-top expensive. These jalapeño poppers are easy enough for even a beginner to make, and tasty enough that you’ll be thankful you didn’t drop a ton of cash on ordering out!

Ingredients for Jalapeño Poppers:

Here’s what you’ll need to make this delicious jalapeño popper recipe at home:

  • Fresh Jalapeños: Luckily, jalapeños are usually some of the least expensive items in the produce aisle, but if you can’t find them for a good price at your local chain grocery store, look for a Hispanic or Latin grocery store where they’re guaranteed to be super affordable. Look for Jalapeños that are about 3 inches in length for this recipe.
  • Cheese: We used a mix of cream cheese and cheddar cheese for this recipe so we could get an ultra-creamy finish with a nice cheddar bite. You can also try using Monterey Jack or Pepper Jack (if you like it EXTRA spicy!).
  • Bacon: Bacon is a classic flavor in jalapeño poppers and it gives a nice smokey finish to the flavor profile. We use just enough to give these poppers flavor without driving up the price too high.
  • Seasoning: These jalapeño poppers are seasoned with garlic powder, Everything Bagel Seasoning, and green onions. They’re flavorful but not so complicated that you lose the flavor of the jalapeños and bacon. If you don’t have Everything Bagel Seasoning you can increase the garlic powder in the recipe to ½ tsp, and add ⅛ tsp of both salt and pepper.

Are Jalapeño Poppers Spicy?

Yes, jalapeño poppers are pretty spicy! Despite removing the seeds and ribs (the spiciest part of the jalapeño), some of the spicy oils remain in the jalapeño, giving these poppers just the right amount of spicy heat to balance the creamy cheeses. If you’re not a spicy foods fan you’ll probably want to skip this one!

How to Remove Jalapeño Oil From Your Hands

If you’ve ever cooked with jalapeños before, you know the horror of accidentally touching your eyes afterward. Jalapeños contain natural oils that can easily transfer from your hands to your eyes or any other delicate skin, causing an intense burning sensation, and sometimes just washing your hands isn’t enough to remove the oils. Here are a few extra steps you can take to reduce the burn:

  1. Massage a teaspoon or two of cooking oil into your hands. The oil will help dissolve the spicy oils from the jalapeños that are stuck to your hands.
  2. Wash your hands with dish soap instead of hand soap. Dish soap is formulated to break up oily residues whereas hand soaps are often designed to keep skin moisturized.
  3. Rub your hands with an acidic substance, like lemon juice, vinegar, or tomato sauce. This can help break up any spicy oils left on the skin.
  4. OR just wear gloves while working with the jalapeños and avoid the risk. ;)

What to Serve with Jalapeño Poppers

I love these little poppers on their own, but if you want a dipping sauce I would definitely recommend ranch dressing. I’m not usually a ranch person, but the flavor combination between the spicy jalapeño poppers and cooling ranch dressing is hard to beat! I’d also serve them with another starchy appetizer, maybe something like our Steak Fries or Loaded Smashed Potatoes.

Side view of a plate full of jalapeño poppers with a dish of ranch on the side.
Super close up view of jalapeño poppers on a plate with a bowl of ranch.
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Jalapeño Poppers

The perfect easy appetizer for New Year's Eve, tailgating parties, or the big game, this Jalapeño Popper recipe is a spicy, cheesy home run!
Course Appetizer
Cuisine Amercian
Total Cost $3.94 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (2 poppers each)
Calories 149kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 2 oz. bacon (about 2 slices) $0.50
  • 6 jalapeños* $1.50
  • 4 oz. room-temperature cream cheese $1.10
  • 1/2 cup shredded cheddar cheese $0.62
  • 1 green onion, sliced $0.10
  • 1 tsp everything bagel seasoning $0.10
  • 1/4 tsp garlic powder $0.02

Instructions

  • Preheat the oven to 425ºF. Cook the bacon in a skillet over medium heat until it is brown and crispy. Remove it from the pan and let it cool on a paper-towel-lined plate.
  • Slice the jalapeños in half lengthwise and then use a spoon to scoop out the seeds and white ribs, being careful not to tear or puncture the peppers.
  • Once the bacon is cool, crumble it into tiny pieces and reserve about 1 tablespoon to use as a topping. Add the bacon to a bowl with the cream cheese, shredded cheddar (reserve a small amount for topping as well), sliced green onion, Everything bagel seasoning, and garlic powder. Mix the ingredients together until they're evenly combined.
  • Divide the cheese filling between the 12 pepper halves and then spread it out to fill and smooth out the top.
  • Place the filled peppers on a large parchment-lined baking sheet then sprinkle the reserved crumbled bacon and cheddar cheese over the top.
  • Bake the peppers for 15 minutes or just until the cheese is melted and slightly bubbly. Avoid over-baking the peppers or else they'll become too soft to pick up and enjoy. Allow the poppers to cool just enough to handle, then serve and enjoy!

See how we calculate recipe costs here.

Notes

*Look for jalapeños that are about 3 inches long.

Nutrition

Serving: 2poppers | Calories: 149kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Sodium: 228mg | Fiber: 0.5g
Super close up view of jalapeño poppers on a plate with a bowl of ranch.

How to Make Jalapeño Poppers – Step by Step Photos

Cooked bacon in a skillet.

Cook about 2 oz. of bacon (about 2 slices) in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and let it drain on a paper towel-lined plate as you prepare the rest of the dish.

Scraping out the insides of the jalapeño peppers.

Slice six jalapeño peppers in half length-wise, then scrape out the seeds and white ribs with a spoon, taking care not to tear the outside of the pepper. To prevent the transfer of spicy oils from your hands to your eyes, mouth, or nose, either use gloves while preparing the peppers or see our tips above for removing jalapeño oil from your hands.

Cheese filling ingredients in a bowl, unmixed.

Once the bacon is cool enough to touch, crumble it into tiny pieces. Reserve about 1 teaspoon of the bacon to use as a topping, then add the rest to a bowl with 4 oz. of room-temperature cream cheese, ½ cup shredded cheddar cheese (reserve about 2 Tbsp for topping), 1 sliced green onion, 1 teaspoon Everything Bagel Seasoning, and ¼ teaspoon garlic powder. Mix these ingredients together until evenly combined.

Cheese filling being spooned into jalapeño halves.

Divide the cheese mixture evenly between the 12 jalapeño halves, then spread it out to fill the peppers, smoothing out the top.

Jalapeño poppers ready to bake on a parchment-lined sheet pan.

Place the filled jalapeños on a large parchment-lined baking sheet, then sprinkle the reserved bacon bits and shredded cheddar over top.

Baked jalapeño poppers on the baking sheet.

Bake the jalapeño poppers in the preheated 425ºF oven for 15 minutes, or just until the cheese is melted and bubbly on top. Avoid overcooking the poppers or else the peppers will get too soft to pick up and eat. Allow the peppers to cool just enough to handle, then serve and enjoy!

Overhead view of a plate of jalapeño peppers with one being dipped into a bowl of ranch.

More Party Food Recipes

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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!

The post Chicken Spaghetti appeared first on Budget Bytes.

Let me start by saying my husband requested that I make this recipe over my usual chicken pasta recipe that I’ve been making for 10 years!! I was appalled. But honestly I can’t even blame him. This creamy Chicken Spaghetti recipe is a pasta lover’s dream. Tender chicken breast and spaghetti pasta are coated with a luscious cream sauce, then baked to perfection with extra cheese on top! And this casserole is made with simple pantry and refrigerated ingredients. I don’t know about you but I always seem to have a box of spaghetti noodles hanging out in my cabinet. If you do need to make a quick store run, make sure you grab two of whatever item you need, because trust me you’ll want to add this one to your weekly dinner rotation!

Side close up view of chicken spaghetti in a casserole dish with a wooden spoon lifting some out.

What Is Chicken Spaghetti?

When you read the words “Chicken Spaghetti” I’m sure you were thinking how on earth do those two foods go together? Well friend, let me ease your mind. This is not the traditional spaghetti sauce recipe that you’re probably familiar with. Chicken spaghetti is made with a creamy, cheesy, super flavorful cream sauce that coats tender chicken and spaghetti noodles. Tangy Rotel tomatoes are also added to give it an extra pop of flavor and to balance the creaminess of the dish. The mixture is then placed in a casserole dish and baked until it’s gooey and bubbly around the sides. Great, now I’m sitting here drooling just thinking about it again!

Ingredients For Chicken Spaghetti

Whenever it’s possible I like to keep things pretty simple, so you may already have everything you need to make this chicken spaghetti recipe. Here’s a list of ingredients you’ll need:

  • Chicken: I opted for two boneless skinless chicken breasts. But if your budget is tight, you can certainly use boneless skinless chicken thighs instead.
  • Aromatics: Onion and garlic are sautéed in butter to give the casserole a wonderful base layer of flavor.
  • Butter & Flour: Butter is used to sauté the onion and garlic. All-purpose flour then mixes with the butter to create a simple roux, which thickens the creamy sauce.
  • Chicken Broth: Chicken broth combines with the roux to create a rich and thick sauce. And we always recommend using a good quality chicken broth because it adds a lot of flavor to your dish. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Cheddar & Mozzarella Cheese: A combination of cheddar cheese and mozzarella cheese adds depth of flavor to the casserole and makes it extra rich and cheesy! And yes I do recommend using both types of cheeses. We first tested this recipe using just cheddar cheese, but adding some mozzarella cheese with it really boosted the level of flavor!
  • Heavy Cream: Heavy cream adds even more richness to the dish and gives the sauce a wonderful creamy texture.
  • Rotel: A can of Rotel tomatoes with green chiles adds a LOT of flavor to the cream sauce and makes this chicken casserole absolutely delish! So don’t skip it!

Serving Suggestions

Serve this chicken casserole with some crusty bread or try our Homemade Garlic Bread. It would also pair well with a simple side salad to keep dinner simple and easy. With that being said, me and my family totally enjoyed this dish by itself…no extra sides needed for us!😉

Side view of Chicken Spaghetti plated with a forklifting some out
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.
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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
Course Dinner
Cuisine American
Total Cost $11.81 recipe / $1.96 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 572kcal
Author Marsha – Budget Bytes

Ingredients

  • 2 boneless, skinless chicken breasts (about 1.5 lb total) $4.70
  • 1 Tbsp olive oil $0.12
  • 1/2 Tbsp salt (for the pasta water) $0.04
  • 8 oz spaghetti $0.62
  • 1/4 cup salted butter $0.52
  • 1 onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 1/4 cup all-purpose flour $0.06
  • 2 cups chicken broth $0.34
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1 cup shredded cheddar cheese, divided $1.24
  • 1 cup shredded mozzarella cheese, divided $1.24
  • 1 cup heavy cream $1.36
  • 1 10oz. can diced tomatoes with green chiles, drained (Rotel) $1.00

Instructions

  • Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Heat a large deep skillet over medium heat and add the olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.
  • While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
  • While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
  • Sprinkle the flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
  • Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add 1/2 tsp of salt, black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.
  • After the chicken breasts have rested, chop them into smaller ½ inch pieces.
  • Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
  • Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  • Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Sodium: 843mg | Fiber: 2g
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

How to Make Chicken Spaghetti – Step by Step Photos

Seared chicken breasts in a skillet.

Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Here is a great tutorial on How to Cut Chicken Breasts Into Cutlets by Serious Eats. Heat a large deep skillet over medium heat and add 1 Tbsp olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.

Cooked spaghetti noodles in a pot.

While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water, then add 8 oz. of spaghetti pasta, and boil until the pasta is tender (or al dente). Drain the pasta in a colander.

Onion and garlic sauteed in butter

While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat 1/4 cup salted butter over medium-high heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes or until onion is translucent.

Chicken broth being added to sauteed onions, garlic and cooked flour.

Sprinkle 1/4 cup of flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown. Slowly pour 2 cups of chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer.

Heavy cream, cheese, salt and pepper added to skillet.

Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1 cup of heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.

Chicken breasts chopped on a cutting board.

Now chop the cooked chicken breasts into smaller ½ inch pieces.

Cooked spaghetti, chopped chicken breasts, and rotel being added to skillet.

Turn the heat off the skillet and add 1 can of drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.

Chicken spaghetti mixture added to a white baking dish with the remainder of the cheese sprinkled on top.

Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.

Overhead view of cooked chicken spaghetti in a casserole dish.

Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and the cheese is melted on top.

Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

This Chicken Spaghetti casserole is so creamy and delicious, it’ll soon become one of your favorite recipes! Enjoy!

Side view of Chicken Spaghetti plated with a forklifting some out.

More Chicken Pasta Recipes

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Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!

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I could literally eat a bowl of creamy potato soup every single day. There was a time when I would call my favorite lunch spots each week just to see if the “soup of the day” was potato soup! Yes, I was that hooked. But nothing, I mean absolutely nothing, beats the taste of homemade potato soup! Even better when the slow cooker does all the work for you. This Slow Cooker Potato Soup is rich, creamy, comforting, and absolutely delicious!

Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.

If you don’t have a slow cooker you can still enjoy a warm bowl of potato soup by making our stovetop Loaded Potato Soup recipe.

Ingredients For Slow Cooker Potato Soup

Here are the ingredients you need to make this delicious, velvety potato soup recipe!

  • Vegetables: A combination of carrots, celery, onion and garlic were used to add depth, flavor, and texture to the soup.
  • Potatoes: Potatoes are of course the foundation for this soup. We used Yukon gold potatoes because we love their creamy texture and they hold up well in the slow cooker. Russet potatoes are also a great option.
  • Seasoning: A simple combination of Italian seasoning, salt and pepper seasons the soup.
  • Chicken Broth: Make sure to use a very flavorful chicken broth as a LOT of the soup flavor will come from the broth. We use Better than Bouillon to make our broth.
  • Flour: A quick and simple slurry with all-purpose flour and water is needed to thicken the soup. We tested the recipe without the slurry and it makes a BIG difference.
  • Heavy Cream & Sour Cream: Heavy cream also helps thicken the soup and gives it a creamy texture. Sour cream adds even more flavor and creaminess to the soup!
  • Cheddar Cheese & Green Onions: We finished the soup with a final pop of extra flavor and color with some fresh shredded cheddar cheese and sliced green onions.

Topping Options

There are several different toppings you can choose from to finish your creamy potato soup. Try any of these options: shredded cheddar cheese, sliced green onions or chives, sour cream, greek yogurt, chopped bacon, homemade croutons, or extra fresh cracked black pepper.

What To Serve With Potato Soup

Just like many soup recipes, this slow cooker potato soup pairs well with a simple side salad, a Caesar salad, or even a fresh pasta salad like our Broccoli Pasta Salad with Tomato Vinaigrette. Soups and sandwiches are also a great combination. Try serving this potato soup with a Chicken Caesar Wrap or a gourmet Spinach and Feta Grilled Cheese!

Storing Leftovers

Store any leftover potato soup in an airtight container in the refrigerator for up to five days. We would not recommend freezing this potato soup recipe. All the dairy and anything thickened with flour or cornstarch tends to separate upon thawing.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.
Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.
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Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
Course Dinner, Lunch
Cuisine American
Total Cost $8.10 recipe / $1.35 serving
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 6 1.5 cups each
Calories 394kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 stalks celery $0.50
  • 2 carrots $0.30
  • 1 yellow onion $0.32
  • 3 cloves garlic $0.24
  • 3 lbs Yukon gold potatoes $3.29
  • 1 tsp Italian seasoning $0.10
  • 1 1/4 tsp salt $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.51
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp water $0.00
  • 1/2 cup heavy cream $0.68
  • 1/2 cup sour cream $0.53
  • 1 cup shredded cheddar cheese, divided $1.16
  • 3 green onions, sliced & divided $0.36

Instructions

  • Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ – ¾ inch chunks.
  • Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
  • Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
  • Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
  • After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
  • During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
  • Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
  • Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 394kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Sodium: 1086mg | Fiber: 6g
A spoonful of soup being lifted from the bowl.

How To Make Slow COoker Potato Soup – Step By Step PHotos

Diced carrots, diced onion, diced celery, and minced garlic on a cutting board.

Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.

Yukon gold potatoes peeled and chopped on a cutting board.

Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly ½ – ¾ inch chunks.

Diced vegetables, potatoes, seasoning and chicken broth added to a slow cooker.

Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add 1 tsp of Italian seasoning, 1 1/4 tsp of salt, and 1/2 tsp of freshly cracked black pepper to the slow cooker. Next pour 3 cups of chicken broth over the vegetables and spices in the slow cooker.

Potato soup ingredients added to a slow cooker and mixed.

Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours. Once the potatoes are almost finished cooking, make a quick flour slurry by adding 2 Tbsp of flour and 2 Tbsp of water to a small bowl and whisking together until smooth and there are no lumps.

Heavy cream and sour cream added to potato soup in a slow cooker.

After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the flour slurry, 1/2 cup of heavy cream, and 1/2 cup of sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes. During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice 3 green onions.

Potato soup ingredients being mashed with a potato masher in a slow cooker.

Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces.

Shredded cheese and green onions being added to potato soup in a slow cooker.

Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.

Taste the soup and adjust the salt or black pepper to your liking.

Overhead view of two bowls of slow cooker potato soup.

Use the remaining shredded cheese and green onions to garnish individual bowls. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!

More Slow Cooker Recipes

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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

The post Corn Pudding appeared first on Budget Bytes.

Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)

Close up overhead view of corn pudding in the casserole dish with a wooden spoon scooping some out.

What is Corn Pudding?

Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.

Ingredients for Corn Pudding

Here are the ingredients you’ll need for this corn pudding recipe:

  • Corn: We used frozen sweet corn for convenience, but if you happen to have an abundance of inexpensive fresh corn, you can boil it or roast it, slice it off the cob, and then add it to the casserole.
  • Half and Half: This creamy mixture is the base for the custard. If you don’t have half and half you can use a 50/50 mix of whole milk and heavy cream, or just whole milk, although that won’t be quite as rich as the half and half.
  • Eggs: Eggs combine with the half and half to create the rich custard. They firm up when baked, giving the pudding its scoopable texture.
  • Cornmeal: Cornmeal gives body and structure to the pudding, so it’s not just a milk custard, but half-way between a custard and a cornbread in texture. Use yellow cornmeal for the best color.
  • Sour Cream: Sour cream adds moisture, richness, and even more flavor to the corn pudding.
  • Cheddar Cheese: Cheese gives the pudding depth of flavor and makes it extra rich!
  • Sugar: A little bit of sweetness contrasts the savory pudding in all the right ways!
  • Seasoning: The pudding is seasoned simply with a little salt, pepper, and a dash of cayenne pepper for sparkle. It’s not enough cayenne to make it spicy, just to give the pudding some personality!

What to Serve with Corn Pudding

Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!

How to Store Leftovers

Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overhead the corn pudding as it can cause it to get a little watery.

Side view of corn pudding in the casserole dish with some scooped out.
Overhead view of corn pudding being scooped out of the casserole dish.
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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
Course Dinner, Side Dish
Cuisine American
Total Cost $6.36 recipe / $0.80 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (about ¾ cup each)
Calories 347kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cups frozen sweet corn (thawed), divided $1.67
  • 1 cup half and half* $0.75
  • 3 large eggs $0.32
  • 1/2 cup yellow cornmeal $0.24
  • 1/2 cup sour cream $0.63
  • 1/4 cup sugar $0.09
  • 2 tsp salt $0.10
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups shredded cheddar cheese, divided $2.49

Instructions

  • Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
  • Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
  • Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
  • Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
  • Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

Serving: 0.75cup | Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Sodium: 817mg | Fiber: 3g

How to Make Corn Pudding

Corn in a blender with half and half being poured in.

Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.

Other corn pudding ingredients added to the bowl with thawed corn.

Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.

Cheddar cheese being folded into the corn pudding batter.

Fold 1 cup shredded cheddar cheese into the corn pudding batter.

Cheddar cheese being sprinkled over top of the corn pudding in the casserole dish.

Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.

Baked corn pudding in the casserole dish.

Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.

Overhead view of corn pudding being scooped out of the casserole dish with ingredients on the sides.

More Thanksgiving Side Dishes

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Pumpkin Mac and Cheese

This creamy pumpkin mac and cheese recipe comes together in one pot. It’s really quite easy to make. You don’t even drain the pasta cooking water. Thanks…

The post Pumpkin Mac and Cheese appeared first on Cookie and Kate.

pumpkin mac and cheese

This creamy pumpkin mac and cheese recipe comes together in one pot. It’s really quite easy to make. You don’t even drain the pasta cooking water.

Thanks to the pumpkin, this dish is extra creamy, golden and flavorful. Naturally, it’s lighter than your typical homemade mac and cheese. On cool fall evenings, this mac and cheese will warm you up without putting you to sleep.

This easy autumnal pasta recipe will delight the whole family. Leftovers reheat well for the next few days, and even freeze well enough for our toddler’s future meals.

pumpkin mac and cheese ingredients

This recipe is a derivative of my Butternut Squash Mac and Cheese recipe, which has been a big hit. While that recipe relies on roasted butternut squash for depth of flavor, this recipe calls for canned pumpkin purée.

To make up for the roasted flavor, this recipe benefits from deeply toasting spices in butter—pumpkin spice blend, garlic powder and onion powder. Then, we cook a can of pumpkin purée in the flavored butter for a minute before adding pasta and water. Later on, we’ll stir in some cream cheese, sharp cheddar cheese and Parmesan. The end result is magical.

Continue to the recipe...

The post Pumpkin Mac and Cheese appeared first on Cookie and Kate.

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

The post Twice Baked Potatoes appeared first on Budget Bytes.

I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!

Plated twice baked potatoes with shredded cheese, sliced green onions, and sour cream on the side.

What are Twice Baked Potatoes?

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.

Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!

Ingredients for Twice Baked Potatoes

Of course the potato is the key ingredient, so you’ll want to use a large sturdy potato like Russet Potatoes for this recipe. But the mix-ins that you choose is what really makes these twice baked potatoes stand out! Here’s what we used:

  • Butter
  • Sour Cream
  • Crispy Bacon
  • Green Onions
  • Milk
  • Cheddar Cheese
  • a little Salt & Pepper

But hey, no pressure. Feel free to use whatever toppings you have on hand. You can also switch things up and use one of the combinations listed in our traditional Baked Potatoes blog post.

Storage & Reheating

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.

Side front view of plated twice baked potatoes.
Close up overhead view of twice baked potatoes staked beside each other.
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Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.
Course Dinner, Lunch
Cuisine American
Total Cost $7.80 recipe / $0.98 serving
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 316kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 russet potatoes (1/2 lb. each) $3.18
  • 1 Tbsp olive oil $0.11
  • 4 oz bacon $1.37
  • 4 Tbsp butter $0.52
  • 1/2 cup sour cream $0.62
  • 1/4 cup milk $0.08
  • 1/2 tsp salt + a pinch to season the potato skins $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 green onions, sliced $0.36
  • 1 1/4 cup shredded cheddar cheese, divided $1.49

Instructions

  • Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
  • Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
  • Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
  • Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
  • Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
  • Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato half | Calories: 316kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Sodium: 413mg | Fiber: 2g
two plated twice baked potatoes with a dollop of sour cream on top.

How to Make Twice Baked POtatoes – Step by Step Photos

4 russet potatoes being pierced with a fork.

Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.

4 russet being brushed with olive oil

Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.

Bacon being cooked in a skillet until brown

While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

Cooked potatoes cut in half and flesh being scooped out.

When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.

Potato flesh, butter, sour cream, milk, salt and pepper in a large bowl

Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.

Chopped bacon, shredded cheddar cheese, and sliced green onion added to mashed potatoes.

Add the chopped bacon, 1/2 cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.

Potato skins filled with mashed potato mixture and topped with more shredded cheddar cheese.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato.

Finished twiced baked potatoes with green onions garnished on top.

Bake the potatoes in the oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Plated twice baked potatoes with small serving bowls of green onions, shredded cheese, and sour cream on the side.

Top with the remaining green onions then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;)

Close up overhead photo of twice baked potatoes

More Potato Recipes

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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

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Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

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