Loaded Stew Potato Wedge Skillet Bake
Crispy frozen potato wedges transformed into a hearty pub-style meal with beef vegetable stew and melted sharp cheddar. Blue cheese crumbles and fresh green onions add tangy contrast to this comfort food mashup. Perfect for game day gatherings or casual family dinners when you want something filling without much prep work. The skillet presentation makes it ideal for sharing.
Ingredients
- 1 bag (24 oz) frozen potato wedges, with skinsfresh cut potatoes1:1vegetarian
increase initial baking time
- 1 pouch Progresso hearty vegetable stew with beef
- 2 cups sharp Cheddar cheese, shredded (8 oz)
- ½ cup blue cheese, crumbled
- ¼ cup green onions, chopped
Instructions
- 1
Heat oven to 425°F and spray large cookie sheet with cooking spray
- 2
Bake potato wedges on cookie sheet as directed on bag, stirring halfway through
- 3
Meanwhile, heat stew as directed on pouch
- 4
Mound baked potato wedges in 10-inch ovenproof skillet
- 5
Sprinkle 1 cup of the Cheddar cheese over wedges
- 6
Pour stew over cheese and wedges
- 7
Top with remaining Cheddar cheese
- 8
Bake 5 to 7 minutes longer or until cheese is melted
- 9
Top with blue cheese and onions
- 10
Serve immediately
Tips
Use cast iron skillet for better heat retention and crispier bottom layer of potatoes
Let wedges cool slightly before adding cheese to prevent immediate melting during assembly
Good to Know
refrigerate leftovers up to 3 days
immediately while cheese is melted
Common Mistakes
don't skip stirring wedges halfway to avoid uneven browning
use ovenproof skillet to avoid cracking from temperature change
Substitutions
increase initial baking time
flavor change
FAQ
Can I use fresh potatoes instead of frozen?
Yes, cut into wedges and bake at 425°F for 25-30 minutes before adding toppings, but cooking time will increase significantly.
What if I don't have an ovenproof skillet?
Transfer everything to a greased 9x13 baking dish after assembling, though presentation won't be as rustic.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven until heated through and cheese melts again.