Description
Alright, let’s talk about the weeknight dinner hero you didn’t know you needed. This One Pot Cheesy Smoked Sausage skillet is basically comfort food that cooks itself while you collapse on the couch after a long day. We’re talking smoky sausage, tender potatoes, colorful bell peppers, and enough melted cheese to make you forget all your problems. The best part? Everything happens in one glorious pot, which means minimal cleanup and maximum flavor. It’s the kind of dish that makes your kitchen smell amazing and has everyone wandering in asking “what’s cooking?” This isn’t fancy food — it’s honest, hearty, stick-to-your-ribs goodness that’ll feed your family without requiring a culinary degree or a mortgage payment at the grocery store.
Ingredients
For the Main Event:
- 1 lb smoked sausage (like kielbasa), sliced into rounds
- 1.5 lbs baby potatoes, halved (or quartered if they’re big)
- 1 large bell pepper, diced (any color works)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
For the Flavor Base:
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional, for a little kick)
For the Cheesy Finale:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cream cheese, softened
- 1/4 cup chicken broth (or water)
- 2 tbsp fresh chives, chopped
- Green onions for garnish
Instructions
Heat olive oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat.
Add the halved potatoes cut-side down and let them get golden brown and crispy, about 5-6 minutes.
Don’t mess with them too much — let them develop that gorgeous crust.
Season with salt and pepper, then flip and cook another 3-4 minutes.
Push potatoes to one side of the pan and add sliced sausage.
Cook for 3-4 minutes until the sausage gets some nice caramelized edges.
Stir everything together so the potatoes can soak up those smoky sausage flavors.
Add diced onion and bell pepper to the party.
Cook for 4-5 minutes until the veggies start to soften.
Stir in minced garlic and cook for another minute until fragrant.
Sprinkle in paprika, garlic powder, oregano, black pepper, and cayenne (if using).
Stir everything together so all those beautiful flavors coat everything evenly.
Add the chicken broth and let it simmer for 2-3 minutes.
Reduce heat to medium-low (this is important — high heat will make the cheese sad and clumpy).
Dot the softened cream cheese around the pan and let it start melting.
Gradually sprinkle in the shredded cheeses, stirring gently as they melt.
Keep stirring until you have a gorgeous, creamy cheese sauce coating everything.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Remove from heat and sprinkle with fresh chives.
Let it rest for 2-3 minutes to let the cheese sauce thicken slightly.
Notes
Serve straight from the skillet with crusty bread for soaking up all that cheesy goodness.
A simple green salad with vinaigrette cuts through the richness perfectly.
Cold beer or sweet tea pairs beautifully with this hearty dish.
Top with sliced green onions and maybe a dollop of sour cream if you’re feeling fancy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~28g
- Protein: ~22g