Cheesy Potato Spoon Bread Recipe

Outrageously good cheesy potato spoon bread recipe. Warm, tasty, cheesy, crusty, cayenne-kissed, oven-baked goodness. If you are a fan of comfort food - look no further.

Cheesy Potato Spoon Bread

This recipe is outrageously good. Warm, tasty, cheesy, crusty, cayenne-kissed, oven-baked goodness. If you are a fan of comfort food - look no further.

I clipped this recipe from last months Vegetarian Times. And yes, I can sense many of you non-vegetarians rolling your eyes already. The magazine is actually really slick looking (full color!), and is a great resource for vegetarians and non-vegetarians alike. I know a lot of people are looking for new ways to incorporate more whole grains and vegetables into their diets these days - lots of great ideas and recipes to be found in this mag. You can even sign up for 2 free issues if you want to check it out. Anyways, I spotted this winner in the last issue, and gave it a go.

It all comes together really easily, not necessarily a quick recipe, per se....but really basic and straight forward (and no tin-lined copper molds to wrestle with!). You could conceivably make it ahead of time, and bake it off whenever convenient - when you get home from work, or when you have people over for dinner.

I'm not recommending that you eat a plateful of this for lunch everyday - but if you are going to take a stroll down the cheese + starch sidewalk, this is the direction you want to head.

Be sure to season well (salt) along the way or it will end up tasting blah.

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Cheesy Potato Spoon Bread

4 cups leftover mashed potatoes
1 cup all-purpose flour
3T soy margarine (I used butter)
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten, or 1 cup egg substitute
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded (I used a sharp white cheddar)
10 ounces fat-free cream cheese, softened

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. souffle dish or casserole.

2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.

Serves 6.

Recipe by Joyce Piotrowksi From: Vegetarian Times (March, 2005)

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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looks absolutely scrumptious, heidi! definitely one to try. printing as we speak – or rather, i type…


extra mashed potatoes are a MUST at my house because, while mashed potatoes are good beyond belief, mashed potatoes patties are even better. now i’m craving them!
the spoonbread sounds delicious. while i had become rather disenchanted with veg. times a couple of years ago, i think they’ve turned a corner and are headed towards a much better place.


With all that cheesy goodness, how could you go wrong? I wonder how the recipe would fare with those already mashed potatoes that you can buy in the refrigerated section… thanks for the recipe.


Thanks for an inspiring vegetarian site, Heidi. I’ve never made spoon bread but this recipe sounds delicious. Do you serve it as a main dish or a side?
I couldn’t help noticing that you have vintage Swedish cookware. Gorgeous!


Hmm, I’ll have to try this one. In my experience, Vegetarian Times recipes are good but lack a certain something. I feel like their recipes always leave out something (like salt or an extra step).


Well, you people have done it again. Keeping me trapped in my kitchen baking this much too yummy sounding Cheesy Potato Spoon Bread. WHEN WILL YOU SET ME FREE? Heidi, hurry and tell us how your flavor variations worked. I can’t wait to try.

Jimmy "where's the spatula" Peck

As a non-vegetarian, I completely concur with Heidi’s philosophy on Veg. Times magazine. Just don’t tell my carnivore husband that he’s eaten meals made from it’s pages. 😉
I’m seeing spoon bread in our future!


Yeah, I did in fact use a fresh batch – but I didn’t load them up with alot of milk or butter or anything. Just the potatoes, a couple splashes of milk, s+p. Was a good base.
I can’t wait to play around with different flavor variations of this recipe.


im with lisa- i just thinking how i would need to mash some potatoes especially for this dish (which sounds super decadent but amazing!)
i love your site heidi, its excellent. its nice to know there are fellow vegetarians out there showing the world that meatless doesnt have to mean boring


I am always amused by the ingredient “leftover mashed potatoes.” Are there really people in this world who don’t finish every last yummy bite of mashed potato the first time around?
Seriously, this looks delicious. But I’ll have to make some potatoes especially for the recipe!


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