Cheesy Potato and Kielbasa Skillet with Bell Peppers (Print version)

A hearty one-pan kielbasa skillet with golden potatoes, sweet bell peppers, onion, and creamy melted cheddar.

# Ingredients:

For the skillet

01 - 1 lb (450 g) gluten-free smoked kielbasa, sliced into 1/2-inch coins
02 - 2 tablespoons olive oil, divided
03 - 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch cubes
04 - 1 teaspoon kosher salt, plus more to taste
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/4 cup (60 ml) water
09 - 1 medium yellow onion, sliced
10 - 1 red bell pepper, sliced
11 - 1 green bell pepper, sliced

For the cheese finish

12 - 3 oz (85 g) cream cheese, cut into cubes
13 - 1/3 cup (80 ml) whole milk
14 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
15 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 3-4 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Stir in the potatoes, salt, pepper, smoked paprika, and garlic powder until the potatoes are evenly coated.
03 - Let the potatoes cook undisturbed for 4 minutes, then turn them. Add the water, cover, and cook for 8-10 minutes, stirring once, until fork-tender. Uncover and cook 2-3 minutes more to dry and brown the edges.
04 - Stir in the onion and bell peppers. Cook for 5-6 minutes, until the onion softens and the peppers are tender but still colorful.
05 - Reduce the heat to low. Add the cream cheese and milk, stirring until smooth. Add the cheddar a handful at a time and stir until melted.
06 - Return the kielbasa to the skillet and fold gently to coat everything in the cheese sauce. Taste for salt, sprinkle with parsley, and serve hot.

# Good to know:

01 - Use freshly shredded cheese for the smoothest sauce.
02 - Check kielbasa and seasoning labels if cooking gluten-free.
03 - Best served right away while the potatoes still have crisp edges.

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