Tender fluffy inside with a salty crispy bacon-flavored skin!

I love my cast iron skillets. There is a category on this blog just for recipes using them! I won’t lie though it took me years to appreciate and care for them properly I’m so glad I finally came around.

Cast Iron Skillet Baked Potatoes

Grab that skillet, a pound of bacon, and some big baking potatoes. My recipe is so simple and will result in a restaurant-style baked potato. Tender creamy inside with a crispy salty bacon skin.

Gather All The Ingredients

• 1 pound bacon
• 4 large baking potatoes

Topping Ideas

• Butter – always butter
• Salt and Pepper
• Sour Cream
• Green Onions, Scallions
• Shredded Cheese – maybe even several different kinds
• Bacon Crumbles

Let’s Make Cast Iron Skillet Baked Potatoes

1. Pre-heat oven to 375°
2. Wash and dry each potato then pierce, using a knife or a fork, each potato multiple times all around the potato, and set aside while you fry the bacon.
3. On the stove-top heat up your cast iron skillet.
4. While the skillet is heating, cut your bacon into pieces 1-2 inches long.
5. Carefully add the cut-up bacon to your hot skillet and fry until the bacon in done to your likeness, then remove the bacon crumbles from the pan while leaving the bacon grease in your cast iron skillet
6. Using a pair of tongs carefully coat each potato in the bacon grease, ensuring the whole potato is completely covered.
7. Space the potatoes out in the cast iron skillet so that they are not touching and place the skillet with the potatoes into your preheated oven. Allow potatoes to bake for 60-90 minutes until a knife is inserted into the center
8. With a sharp knife make a long slit along the top of the potato then using a clean dish towel squeeze it open and top it with all the things you love on your baked potato.

Tips, Tricks, Comments, and Questions

A starchy potato is ideal for baking, such as a Russet. They have thick skin and can be large in size. The skin will bake up nice and crispy while the interior becomes light and fluffy. A perfect holder for all the toppings.

Make these a meal by topping them with your favorite protein! This is a great recipe for leftover meat. Simply warm the meat up and add a helping to the top of your potato once it’s baked before you add your garnishes!

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Cast Iron Skillet Baked Potatoes

Tender fluffy inside with a crisp salty bacon skin.

Servings 4

Calories 764kcal

Ingredients

• 1 pound bacon
• 4 large baking potatoes

Basic Toppings

• butter – always butter
• shredded cheese
• bacon crumbles
• sour cream
• salt and pepper

Instructions

• Pre-heat oven to 375°
• Wash and dry each potato then pierce, using a knife or a fork, each potato multiple times all around the potato, set aside while you fry the bacon.
• On the stove-top heat up your cast iron skillet.
• While skillet is heating cut up your bacon into pieces 1-2 inches long.
• Carefully add the cut up bacon to your hot skillet and fry until the bacon in done to your likeness, then remove the bacon crumbles from the pan while leaving the bacon grease in your cast iron skillet
• Using a pair of tongs carefully coat each potato in the bacon grease, making sure the whole potato is completely covered.
• Space the potatoes out in the cast iron skillet so that they are not touching and place the skillet with the potatoes into your pre-heated oven. Allow potatoes to bake for 60-90 minutes, until a knife inserted into center
• With a sharp knife make a long slit along the top of the potato then using a clean dish towel squeeze it open and top with all the things you love on your baked potato.

Notes

• Exact baking times will vary depending on the size of the potatoes that you use.
• Read the entire article for more tips.

Nutrition

Serving: 1potato | Calories: 764kcal | Carbohydrates: 68g | Protein: 22g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 769mg | Potassium: 1763mg | Fiber: 5g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 4mg

The post Cast Iron Skillet Baked Potatoes appeared first on The Farmwife Feeds.

This classic recipe is easy to make with simple wholesome ingredients. They are the perfect side dish for almost any meal. Grab a sack of potatoes, real butter, and all the milk and cream, and let’s make mashed potatoes.

Traditional Mashed Potatoes

I am a connoisseur of mashed potatoes and as such I’m here to tell you, you can serve me all the fancy dressed-up mashed potatoes you want. You can add cream cheese, shredded cheese, sour cream, your grandma’s secret ingredient, it won’t matter. Add anything you can think of but I will still stand beside my statement. These simple creamy mashed potatoes are hands down the best!

I know that by today’s standards this simple recipe might seem a little outdated, but just stay with me. This recipe is creamy, and buttery, with just the right touch of saltiness, and is a pure potato lovers’ dream. It compliments so many other dishes at the table that it doesn’t need to be a stand-alone dish.

What You Will Need

• 1 1/5 pounds of potatoes peeled and cut into approximately 2-inch cubes
• 1/2 – 1 tsp salt
• 4 Tablespoons butter plus 2 tablespoons for later
• 1/3-3/4 cup of milk or cream. Depending on the type of potato you choose and whether you use milk or cream or a combination.
• Salt and pepper to taste
• A pan and lid large enough to hold all the cubed potatoes and enough water to cover them

Making Traditional Mashed Potatoes

1. Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
2. Bring to a boil and cook till potatoes are fork-tender. You do not want them falling apart when you stick a fork in them.
3. Drain water from the potatoes and place them back in the warm pan. Add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
4. Using an electric hand mixer or stand mixer begin mashing the potatoes. Adding milk or cream till they are the desired consistency.
5. Place them in a serving bowl and be sure to add a big chunk of real butter to the top!

Tips, Tricks, Comments, Questions

Choosing the perfect potato! Potatoes high in starch are going to be your best bet for this recipe. Russet and Yukon Gold are the top choices. They mash up smooth, rich, and fluffy. Russets will give you that beautiful white light fluffy side dish you will love. Yukon Golds will be buttery and creamy with a dense consistency. Try using a combination as well.

Potatoes need to be thoroughly done, fork tender, all the way to the center of the chunk. If they aren’t for tender you could end up with clumps. Remember we are going for creamy mashed potatoes not smashed potatoes.

For fluffier potatoes don’t skip getting the steam out of them. Take the time to get the moisture out after they boil. Allow them to sit with a clean kitchen towel over them in the hot pan. This ensures that the water moisture is gone and the milk and butter can create that creamy fluffy texture.

Don’t add your liquid all at once but a little at a time. Potatoes are funny, not like HAHA funny, but different funny. By adding the cream or milk in small amounts you get the desired consistency you are looking for. It also helps you not end up with potato soup, which is delicious also but not what we are looking for here!

An electric mixer vs. a hand potato masher, that is the question. I prefer an electric mixer, whether that be a stand mixer like a Kitchen Aid or a hand-held mixer. I normally just grab my handheld and cream the potatoes in the warm pan that I have rested them in (one less dish to wash). Then transfer them to a serving bowl.

If you make them a little ahead of time you can keep them warm in your crockpot. Just be sure it is set as low as possible and covered with a lid.

Adding all the things! Yes if you feel the need you can add all the yummy things you can think of. Cream cheese, cheddar cheese, green onions, sour cream -this recipe is a great base to start with! But while I love all mashed potatoes this particular recipe is about the basics. A side dish that compliments noodles and beef roast and fried chicken and gravy, without taking away the spotlight.

Let’s Eat

These Traditional Mashed Potatoes are the perfect complement to some of my favorite foods.

They go perfectly with my Classic Cast Iron Fried Chicken and Pan Gravy. The creamy gravy poured over the fluffy mashed potatoes is a match made in heaven.

Fried Chicken and Skillet Gravy

Check out this recipe

I can’t imagine any other base layer for my Crock Pot Chicken and Noodles.

Crock Pot Slow Cooker Chicken and Noodles

A great dump and go recipe that will please everyone, including the cook with its easy prep and delicious outcome.

Check out this recipe

Leftovers….

Leftovers? Wait, what…..I don’t know anything about this. As no matter how hard I try to make extra, I eat them all. Store them in a sealed container in the refrigerator. When you re-heat you will probably need to add some more milk. Just like you did when you originally made them, be sure to add just a little at a time. Adding it this way it is easier to reach your desired consistency.

Looking for recipes using leftovers? My good friends over at These Old Cookbooks have you covered. Their recipe for Leftover Mashed Potato Cakes and it’s their Granny’s so you know it’s got to be good.

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Traditional Mashed Potatoes

Author Jent

Ingredients

• 1 1/5 pounds potatoes peeled and cut into approximately 2 inch cubes
• 1/2 – 1 tsp salt
• 4 Tablespoons butter plus 2 tablespoons for later
• 1/3-3/4 cup of milk or cream depending on the type of potato you choose and whether you use milk or cream or a combination.
• Salt and pepper to taste

Instructions

• Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
• Bring to a boil and cook till potatoes are fork tender, not quite falling apart when you stick a fork in them.
• Drain water from potatoes and place back in warm pan, add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
• Using a electric hand mixer or stand mixer begin mashing the potatoes, and adding milk or cream till they are the desired consistency.
• Place them in a serving bowl and be sure to add a big chunk of real butter to the top!

Notes

Actual cooking time depends on the type of potato you use and how large or small your cubes of potatoes are.

The post Traditional Mashed Potatoes appeared first on The Farmwife Feeds.

I’ve made this with freezer corn that we have put up and with corn from the grocery store. Either provide a great foundation for this soup that is a meal.

I love my dutch oven and this soup is ideal for it. There are tons of options on Amazon, depending on the size you want! My Crusty No Knead Dutch Oven Bread would be a perfect complement to this soup.

Creamy Corn Chowder

Recipe Tips:

• If you have fresh corn-use it! This is delicious with frozen grocery store corn but using fresh frozen corn in the winter makes this a truly warm hug! 
• YES, it calls for a pound of bacon! You can definitely use less, but don’t!
• I have 3 ways to cook bacon and you don’t have to saute the onions in the bacon grease, but you should!
• You could totally add cooked crumbled sausage to this soup for more protein.

You might also love my Crab and Corn Chowder!

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Creamy Corn Chowder

Hearty and filling, a soup that is a full meal.

Ingredients

• 1 pound bacon
• 1 medium onion - diced
• 1 medium potato - peeled and cubed small
• 2 cups chicken broth
• 3 cups frozen or fresh off the cob corn
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• 4 teaspoons flour
• 2 cups shredded cheese

Instructions

• In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
• Once bacon is done remove from the pan leaving the grease - set bacon aside
• Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
• Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
• Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
• In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
• Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top

Notes

Optional garnish: parsley, green onions

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