This Loaded Potato Grilled Cheese Sandwich recipe is sponsored by Idaho Potatoes. All opinions are my own.
A Simple and Easy to Make Loaded Potato Grilled Cheese Sandwich, Perfect for Snacks or Lunches!
This twist on a traditional ham and cheese sandwich is super tasty and can be made to suit even the pickiest eaters. Consider this a mashup between the ham and cheese and a classic grilled cheese sandwich.
For the best flavor, I love to use Idaho Potatoes, the ones with the official Grown In Idaho seal! You can use any of the varieties they grow, but for this loaded baked potato grilled cheese sandwich recipe, I love to use a lovely red potato and keep the skin on, although feel free to use golden potatoes or russet potatoes too. If you’re not a potato skin person, no problem, just peel them and they’ll be just as tasty.
For more great Idaho recipes ideas or information, visit them at www.idahopotato.com.
What You’ll Need:
- A nonstick skillet.
- Unsalted butter.
- Potatoes! My favorites? Red Idaho Potatoes, 1 – 2 medium-sized should be enough for up to 4 grilled cheese sandwiches.
- Optional seasonings, such as salt, pepper, fresh or dried chives.
- Ham slices or crispy bacon (or prosciutto for a grown-up version.
- Cheese slices, such as Gouda, American, or any of your favorite cheeses.
- Your favorite sandwich bread, but I’d suggest a sturdy type of bread such as sourdough bread.
- Optional: microgreens or arugula. I like to use kale microgreens for myself and my oldest, but my younger ones not so much.
If you’re looking for tasty lunch or snack ideas that are kid friendly, this is one to give a try. My kids are all about these warming sandwiches, especially with the cooler weather approaching. They are best served immediately and don’t warm up well … nope, definitely not great warmed up in the microwave.
If you must warm these sandwiches up, I’d suggest heating them up in the skillet again over medium heat for a couple of minutes or putting them in a 325°F oven on a tray for about 5 – 10 minutes.
Other Tasty Potato Recipes To Try:
How to Make this Loaded Potato Grilled Cheese Sandwich
- 1 tablespoon unsalted butter, plus extra for toasting sandwich
- 1 medium-sized Idaho Red Potato, sliced into 1/4" rounds
- 4 slices bread, such as sourdough bread
- 4 slices deli ham
- 4 slices American cheese
- 1 - 2 tablespoon chives, diced
- Handful of microgreens
- In a nonstick skillet, heat the butter until melted over medium heat. Season the potato slices with salt and pepper if desired. Add the sliced potato rounds to the melted butter and cook until golden on both sides, about 3 - 5 minutes each side. Remove from skillet and set aside.
- Wipe out the skillet with a paper towel. Spread enough softened butter (or margarine) on only one side of each slice of sourdough bread. On one slice of bread butter side down, layer the cheese, ham, potatoes, chives, another slice of cheese, and if using, microgreens. Top with a slice of bread butter side up.
- Heat the skillet over medium heat, place the sandwich in the skillet and cook for about 3 - 5 minutes, then carefully turn over to brown the other side. Once golden on the bottom and top of grilled cheese, remove and repeat with remaining ingredients. Serve immediately.
Ham can be substituted for bacon or prosciutto. You can use whichever ham you enjoy the most, we love Black Forest Ham.
Bread such as sourdough or ciabatta is best, softer breads do not hold up as well.
Pan-fried potato slices can be made up to 1 day ahead. They also make a great side dish on their own!
You can use any sliced cheese such as American, Cheddar, Gouda (our favorite), Swiss, etc. For ease, we use presliced cheese from the deli section. Grated cheese works great too.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 623Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 1943mgCarbohydrates: 83gFiber: 5gSugar: 11gProtein: 27g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.