I love this recipe because it can be on the table in a jiffy (12 1/2 minutes, if you want to be precise) and also because it uses up any bits of leftover cheese or meat you have lurking in the depths of your refrigerator.
You can find step by step instructions (and photos) after the printable.
[yumprint-recipe id=’6′]Here is a picture tutorial and step by step instructions for the above recipe:
Note: Just so that you are fairly warned, at a certain point while making this dish, you will look into the pan and be overcome with dismay because it looks as though you are creating a great big pan of whitish yellowish blobs to serve to your family.
But have no fear. I promise you that the blobs will magically transform themselves into a succulent, cheesy sauce to spoon over your potatoes and you will be glad you persevered through the gloppy stage of this fabulous recipe.
So let’s get started, shall we?
The first thing to do is pop four medium potatoes in the microwave and get them cooking. (Or if you are a planner-aheader, you can put the potatoes in the oven an hour or so before starting this meal.)
Now. Chop up some meat. Any meat. Chicken. Ham. Beef. Deli Meat. Whatever.
I happened to have a variety of meat on hand because someone had held a funeral luncheon at our church and had a whole bunch of meat left over which they gave to us. (One of the benefits of being a pastor—you get yummy leftovers!)
Usually though, I just use deli turkey or ham.
Melt butter in a large skillet.
Add flour . . .
. . . and start to blend it into the butter. I often use the back of my spoon to “smush” it in there. (And actually a larger spoon than the one in this picture works even better. Or even better than that, use a flat wire whisk.)
This is where it gets discouraging. You have nothing but paste-like globs meandering around the bottom of your skillet and you are certain that they will never turn into anything even remotely edible.
But have no fear—creamy loveliness is on its way!
Start to slowly add some milk (about a quarter cup at a time) and blend it into your globs.
(Don’t you just love a recipe that uses phrases like, “Blend it into your globs?” Me too.)
Continue to stir and cook and voila! In about 2 minutes, you will have a lovely sauce.
And if there are a few lumps in it? Not to worry. The pending meat and cheese additions will cover up all lumps.
At this point in the process, you might decide to add another quarter cup of milk (or more) if you feel like your sauce is too thick. (I usually do add a bit more.)
Once you get it to a consistency you like, throw in your meat and your cheese(s), stir until everything is melted together and that’s it. You’re done!
Now.
Take one of your newly microwaved potatoes and split it open. I realize that this potato looks all naked, bland and uninspiring sitting forlornly on the plate, but wait till you see what happens when we get it all dressed up in its meat and cheese outfit!
Voila!
Doesn’t that look wonderful?
This recipe is one of Sarah’s favorites and is also one of our lovely daughter-in-law, Meagan’s favorites so it comes highly recommended by all three Smith women.
So. The next time you have 12 1/2 minutes to get dinner on the table and you have a few handfuls of cheese and meat on hand, get to cooking these potato boats. (Just be sure to persevere past the discouraging phase!)
Iowa Farm Girl,
That’s a GREAT idea! I’ll have to remember that next time around. By the way, I was born in Cedar Rapids so I started out in a great state!
I have made these and have added cooked broccoli, cauliflower or carrots to get my veggies.
Just a suggestion to add to this delicious recipe – use a fork to poke a few holes in the potatoes before they are put in the microwave. It isn’t fun to clean exploded potatoes out of a microwave! As a retired home ec teacher, I would also suggest using a flat whisk tool to stir the cheese sauce instead of a metal spoon. Makes it a lot easier to get the sauce smooth. Sorry if I sound like your foods lab instructor!
Liz,
I’ll have to put you on the payroll for all your great suggestions! I actually do poke my potato first but I forgot to mention that in a the recipe so I will definitely update that. We don’t want to have Smithellaneous folks dealing with flying potato parts!
And a flat whisk tool? I’ve never seen one of those before although it sounds like a lovely idea and may make the “lumpy” portion of the recipe a little easier to deal with. I’ll see if I can’t pick one up.
Feel free to chime in with your great suggestions any ol’ time!
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You are too kind! I actually got my favorite flat whisk at IKEA but I realize not everyone is close. Here is a link to another good one, which is also best for a non-stick pan. http://www.holdnstorage.com/nylon_flat_whisk-li_6305.htm?traffic_src=froogle&utm_medium=CSE&utm_source=froogle&catargetid=1874578235&kw=%7Bkeyword%7D&gclid=CKnmmYqEv7YCFYuDQgodfkQAqg.
Sorry, meant to say “not everyone is close to an IKEA”.
Glad the link included a picture of this thingamadoochie because I just couldn’t picture it. Now that I’ve actually seen one I can see how fabulous it would be to have one in my kitchen arsenal. Although we don’t have an Ikea within 2 or 3 hours, we do have a kitchen supply here out in the boonies so I will pick one up next time I go by there. Thanks so much for the tip!
I think you just may have solved the mystery of what to serve my family for dinner. Thanks!!
Jenna, you are more than welcome! 🙂
That picture is making me hungry!! I am thinking that this recipe will be making rounds at the Hawkins house in the very near future…. love the fact that it is less than 30 minutes as well, because my children always seem to be “STARVING” when I pick them up at school…Not that they have had breakfast, lunch and a snack before I get to them! 🙂
Tiffany,
Why is it that kids are always, ALWAYS hungry? Hopefully this recipe will be a “hurry up and git ‘er done” kind of meal and your kids will love it!