Sloppy Joe Potato Skillet – Easy One-Pan Comfort Food

Introduction

There are meals that require multiple pots, precise timing, and a sink full of dishes. And then there are meals that ask almost nothing of you except a single skillet, a handful of humble ingredients, and about thirty minutes of your time. The Sloppy Joe Potato Skillet belongs emphatically to the latter category. It takes the beloved, messy, nostalgic flavors of a classic Sloppy Joe—savory ground beef, tangy tomato sauce, aromatic Worcestershire sauce, and sweet sautéed onions and bell peppers—and transforms them into a hearty, stick-to-your-ribs one-pan dinner that replaces the bun with golden, crispy-edged diced potatoes.

This is comfort food at its most honest and most efficient. There is no need to boil water for pasta, no need to toast buns that might become soggy, no need for multiple cooking vessels. Everything happens in a single skillet: the potatoes are diced and fried until crispy and tender, pushed to one side to make room for the aromatics, then joined by ground beef that browns in the same pan, soaking up all the fond and flavor left behind. A quick sauce of tomato sauce, Worcestershire sauce, and garlic powder ties everything together. A blanket of shredded cheddar cheese melts into a golden, gooey crown. And a sprinkle of fresh green onions adds color, freshness, and a gentle onion bite.

The ingredient list you provided is refreshingly simple and accessible. Ground beef (or ground turkey for a lighter option) provides the protein backbone. Four medium-sized potatoes form the hearty, filling base—no rice, no pasta, just wholesome diced spuds that crisp beautifully in olive oil. A small onion and a bell pepper add sweetness and texture. Tomato sauce and Worcestershire sauce create the signature Sloppy Joe tang, while garlic powder delivers savory depth without the need for fresh garlic. Shredded cheddar cheese melts into a creamy, flavorful topping. Olive oil, salt, pepper, and chopped green onions for garnish round out the list. That is it. No obscure ingredients, no specialty equipment, no complicated techniques.

This article is your professional guide to mastering the Sloppy Joe Potato Skillet. We will explore each ingredient in depth, discuss the critical technique of cooking potatoes to golden-brown perfection in a skillet, explain how to build layers of flavor without dirtying multiple pans, and provide a foolproof, step-by-step preparation method. We will also address the optional choice between ground beef and ground turkey, the importance of proper potato dicing, and the art of achieving a perfectly melted cheese topping. Whether you are a busy parent looking for a weeknight hero, a college student seeking maximum flavor from minimal ingredients, or a home cook who simply loves efficient, delicious meals, this guide will give you the confidence and knowledge to produce a perfect one-pan dinner every time.

Why does this recipe work so well? The answer lies in its clever sequencing and the principle of building flavor in layers. The potatoes are cooked first because they take the longest. By the time they are golden and tender, they have developed a flavorful crust and have released some starch, which will later help thicken the sauce. Pushing them to one side of the skillet—rather than removing them—keeps them warm and allows them to absorb some of the savory juices from the beef and sauce. The onions and bell peppers are sautéed in the same pan, picking up the residual oil and potato fond. The ground beef browns directly in the pan, its rendered fat adding richness to the vegetables. The tomato sauce and Worcestershire sauce deglaze the pan, capturing every browned bit. And the cheddar cheese, melted under a cover, creates a cohesive, irresistible topping that makes every bite feel indulgent.

Throughout this article, we will treat the option of ground turkey as a legitimate and delicious alternative to ground beef. We will also discuss the optional “Cook Mode” instruction—a digital convenience that prevents screens from going dark while cooking—and explain how to adapt the recipe for different dietary needs.

Now, let us assemble our ingredients and begin the journey to the best one-pan comfort food you have ever tasted.

Ingredients

This recipe serves 4 to 6 people as a main course. The quantities are carefully balanced to create a hearty, satisfying skillet meal that is neither dry nor soupy.

For the Potato Base:

• 4 medium-sized potatoes, diced – Potatoes are the foundation of this dish. Four medium potatoes (approximately 1.5 to 2 pounds / 680-900g total) will yield about 4-5 cups of diced potatoes. The best varieties for skillet cooking are Yukon Gold (creamy, buttery, holds shape well) or red potatoes (waxy, firm, less starchy). Russet potatoes work but are more starchy and can fall apart; if using russets, rinse the diced potatoes in cold water and pat dry before cooking to remove excess starch. “Diced” means cutting the potatoes into uniform 1/2-inch (1.25 cm) cubes. Uniformity ensures even cooking. Do not peel the potatoes unless you strongly prefer peeled potatoes; the skin adds texture, nutrients, and helps the cubes hold their shape.
• Olive oil for cooking – Use enough olive oil to coat the bottom of your skillet generously, approximately 2-3 tablespoons. Extra-virgin olive oil adds a fruity, peppery note. Regular olive oil works as well. Do not use butter (burns at high heat) or coconut oil (flavor too dominant).

For the Aromatics and Protein:

• 1 small onion, diced – One small yellow or white onion yields approximately 1/2 to 3/4 cup of diced onion. Dicing means cutting into small, uniform pieces, about 1/4 inch (0.5 cm). The onion adds sweetness and savory depth as it cooks.
• 1 bell pepper, diced – One medium bell pepper (any color) yields approximately 1 cup of diced pepper. Green bell peppers offer a slightly bitter, grassy note that balances richness. Red, yellow, or orange bell peppers are sweeter and milder. Choose based on your preference or what you have on hand. Dice into pieces similar in size to the onion.
• 1 lb ground beef (or ground turkey) – This is your protein. Ground beef (80/20 or 85/15) provides the richest, most traditional Sloppy Joe flavor. The fat adds juiciness and helps brown the meat. Ground turkey (93/7 or 85/15) is a leaner alternative that works beautifully; the flavor is milder, so consider adding an extra pinch of salt and garlic powder. Do not use extra-lean ground turkey (99/1), which will be dry. If using ground turkey, add an extra tablespoon of olive oil to the pan when cooking the meat.

For the Sauce and Seasoning:

• 1 cup tomato sauce – Plain, unseasoned tomato sauce (not marinara, not pasta sauce, not tomato paste). This provides the tangy, slightly sweet, saucy base. A standard 8-ounce can is exactly 1 cup. If you only have tomato paste, dilute 1/3 cup tomato paste with 2/3 cup water.
• 2 tbsp Worcestershire sauce – This fermented condiment is the secret to authentic Sloppy Joe flavor. It provides umami, tanginess, and a subtle sweetness. Do not skip it. If you need a vegetarian version, there are vegan Worcestershire sauces available.
• 1 tsp garlic powder – Garlic powder provides savory depth without the moisture of fresh garlic, which is important in a one-pan skillet where excess liquid can prevent browning. Do not substitute with garlic salt unless you reduce the added salt significantly.
• Salt and pepper to taste – Use fine sea salt or kosher salt and freshly ground black pepper. Season the potatoes when they go into the pan, season the beef as it cooks, and taste at the end for final adjustment.

For the Topping and Garnish:

• 1 cup shredded cheddar cheese – Sharp cheddar is recommended for its bold, tangy flavor that stands up to the savory beef and tomato sauce. Medium cheddar works as well. Shred the cheese yourself from a block. Pre-shredded cheese contains anti-caking agents (cellulose, potato starch) that prevent smooth melting. One cup of shredded cheddar weighs approximately 4 ounces (113g).
• Chopped green onions for garnish – Green onions (scallions) add a fresh, mild onion flavor and a beautiful pop of green color. Slice them thinly, using both the white and green parts. You will need approximately 2-3 green onions.

Special Equipment:

• Large skillet (12-inch / 30cm) with a lid – A cast iron skillet is ideal for even heating and excellent browning. A stainless steel or non-stick skillet works as well, provided it has a tight-fitting lid.
• Sharp chef’s knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Vegetable peeler (optional, if you choose to peel the potatoes)

Preparation Method

This method is organized into four logical phases: preparing the ingredients, cooking the potatoes, building the Sloppy Joe mixture, and finishing with cheese and garnish. The entire process takes approximately 30 minutes. Read through the entire method before beginning.

Phase 1: Prepare All Ingredients

Before you turn on the heat, complete all your chopping and measuring. This one-pan recipe moves quickly once cooking begins.

Step 1.1: Dice the potatoes.
Wash the 4 medium-sized potatoes thoroughly. You may peel them or leave the skin on. Cut the potatoes into uniform 1/2-inch (1.25 cm) cubes. To do this: slice the potato into 1/2-inch thick rounds, then stack the rounds and slice into 1/2-inch thick sticks, then cut the sticks crosswise into cubes. Place the diced potatoes in a bowl. If using russet potatoes, rinse them under cold water in a colander to remove excess starch, then pat dry with paper towels.

Step 1.2: Dice the onion and bell pepper.
Dice the small onion into 1/4-inch (0.5 cm) pieces. Dice the bell pepper into similarly sized pieces. Place them together in a small bowl.

Step 1.3: Measure the remaining ingredients.
Measure out 1 cup of tomato sauce, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of garlic powder. Shred 1 cup of cheddar cheese if not already shredded. Chop 2-3 green onions thinly. Have your salt and pepper within reach.

Phase 2: Cook the Potatoes

Potatoes take the longest to cook and need direct contact with the hot skillet to develop a golden-brown crust.

Step 2.1: Heat the skillet.
Place the large skillet over medium heat. Add enough olive oil to generously coat the bottom (approximately 2-3 tablespoons). Heat for 1-2 minutes until the oil shimmers and flows easily when you tilt the pan.

Step 2.2: Add the potatoes.
Add the diced potatoes to the skillet in a single layer as much as possible. If the potatoes are piled too high, they will steam rather than brown. Spread them evenly. Season immediately with a generous pinch of salt and freshly ground black pepper (approximately 1/2 teaspoon of salt and 1/4 teaspoon of pepper).

Step 2.3: Cook until golden and tender.
Cook the potatoes for 10-12 minutes, stirring occasionally (every 2-3 minutes). Do not stir constantly; allow the potatoes to sit in contact with the hot pan to develop a golden-brown crust. After 10-12 minutes, the potatoes should be golden brown on the outside and easily pierced with a fork (tender on the inside). If they are not yet tender, continue cooking for another 2-3 minutes, reducing the heat slightly if the outsides are browning too quickly.

Signs of properly cooked potatoes: Golden-brown color on multiple sides, crisp exterior, tender interior when pierced with a fork, no raw or chalky taste.

Phase 3: Build the Sloppy Joe Mixture

Step 3.1: Push potatoes to one side.
Using your spatula, push the cooked potatoes to one half of the skillet. They should form a compact pile. Do not remove them from the pan.

Step 3.2: Sauté the onions and bell peppers.
Add the diced onion and diced bell pepper to the empty side of the skillet. If the pan seems dry, add a small drizzle of olive oil (about 1 tablespoon). Sauté for 2-3 minutes, stirring occasionally, until the onions are translucent and the bell peppers have softened. The vegetables should be tender but still have a slight bite.

Step 3.3: Add the ground beef (or turkey).
Add the 1 lb of ground beef or ground turkey to the skillet, breaking it apart with your wooden spoon. Spread the meat evenly across the bottom of the pan. Do not stir for the first 1-2 minutes to allow browning. Then continue cooking, breaking the meat into small, bite-sized pieces, until it is fully browned and no longer pink. This takes 5-7 minutes for ground beef, 6-8 minutes for ground turkey (turkey releases more water and takes slightly longer to brown).

Step 3.4: Drain excess fat if necessary.
If you used ground beef (80/20 or 85/15), there may be excess rendered fat in the pan. Tilt the skillet slightly and use a spoon to remove and discard any standing fat, leaving about 1 tablespoon behind for flavor. If you used ground turkey (93/7), there will be minimal fat; do not drain.

Step 3.5: Add seasonings and sauce.
Sprinkle the 1 teaspoon of garlic powder over the meat and vegetables. Add the 2 tablespoons of Worcestershire sauce and the 1 cup of tomato sauce. Stir everything together until the meat, onions, bell peppers, and potatoes are all combined and coated in the sauce.

Step 3.6: Simmer for 5 minutes.
Reduce the heat to medium-low. Let the mixture simmer uncovered for 5 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. The potatoes will absorb some of the sauce, becoming even more flavorful. If the mixture seems too dry, add 2-3 tablespoons of water. If it seems too wet, simmer for an additional 2 minutes.

Phase 4: Add Cheese and Garnish

Step 4.1: Sprinkle with cheddar cheese.
Sprinkle the 1 cup of shredded cheddar cheese evenly over the entire skillet. Do not stir it in. The cheese should form a continuous layer over the beef, potato, and vegetable mixture.

Step 4.2: Cover and melt.
Place a lid on the skillet. Reduce the heat to low. Cook for 2-3 minutes until the cheese is fully melted and bubbly. Do not lift the lid during this time, as the trapped steam helps melt the cheese evenly and quickly.

Step 4.3: Garnish and serve.
Remove the skillet from the heat. Sprinkle the chopped green onions over the melted cheese. The green onions add color, freshness, and a mild onion flavor. Serve warm directly from the skillet (place it on a trivet to protect your table). Provide spoons or forks for serving. This dish is a complete meal on its own, but it pairs beautifully with a simple green salad or roasted vegetables.

Conclusion

You have just created a one-pan masterpiece that delivers all the nostalgic, tangy, savory satisfaction of a classic Sloppy Joe in a hearty, potato-based form that requires no buns, no extra pots, and very little cleanup. The Sloppy Joe Potato Skillet, made with the ingredients you provided—ground beef (or ground turkey), four medium-sized potatoes, a small onion, a bell pepper, tomato sauce, Worcestershire sauce, shredded cheddar cheese, garlic powder, salt, pepper, olive oil, and chopped green onions—is a testament to the power of smart sequencing and efficient cooking.

Let us reflect on why this recipe succeeds. The potatoes, diced uniformly and cooked first in olive oil, develop a golden-brown crust and creamy interior that provides a satisfying textural foundation. By pushing them to one side rather than removing them, you keep them warm and allow them to absorb the savory flavors of the beef and sauce. The onions and bell peppers are sautéed in the same pan, picking up the residual fond and oil. The ground beef browns directly in the skillet, its rendered fat adding richness. The tomato sauce and Worcestershire sauce deglaze the pan, capturing every browned bit of flavor. The garlic powder provides savory depth without adding moisture. And the cheddar cheese, melted under a cover, creates a cohesive, golden topping that makes every bite feel indulgent. The green onions add a final touch of freshness and color.

This recipe is also remarkably adaptable. The option of ground turkey makes it lighter without sacrificing heartiness. You can add a pinch of red pepper flakes for heat, a tablespoon of brown sugar for sweetness, or a can of drained corn kernels for extra texture. You can substitute the bell pepper with diced zucchini or mushrooms. You can use Monterey Jack or pepper jack cheese instead of cheddar. The technique remains the same.

Below, you will find detailed answers to the most common questions about this recipe. These FAQs address ingredient substitutions, troubleshooting common problems (soggy potatoes, dry skillet, uneven cooking), storage and reheating, and dietary adaptations. Whether you are wondering about the best potatoes for this dish, how to achieve perfectly crispy edges, or whether you can make this recipe ahead of time, you will find the answer here.

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Frequently Asked Questions (FAQs)

Q1: What is the best type of potato to use for this recipe?

The best potatoes for skillet cooking are Yukon Gold or red potatoes. Yukon Golds have a buttery, creamy texture and hold their shape well. Red potatoes are waxy and firm, with a smooth texture that resists breaking down. Russet potatoes are more starchy and can fall apart or become mushy; if you use russets, rinse the diced potatoes in cold water and pat them completely dry before cooking to remove excess starch. Do not use sweet potatoes, which have a different flavor and sugar content that will caramelize and burn before they become tender.

Q2: My potatoes are not getting crispy. What am I doing wrong?

Crispy potatoes require several conditions to be met:

1. The pan must be hot enough. If the oil is not shimmering before you add the potatoes, they will absorb oil and steam rather than crisp.
2. Do not overcrowd the pan. If the potatoes are piled more than one layer deep, they will steam each other. Cook in batches if necessary, or use a larger skillet.
3. Do not stir too often. Potatoes need uninterrupted contact with the hot pan to develop a crust. Stir every 2-3 minutes, not constantly.
4. Dry the potatoes. If you rinsed the potatoes, pat them completely dry with paper towels. Excess water creates steam.
5. Use enough oil. Potatoes need a generous coating of oil to crisp properly. Add an extra tablespoon if the pan looks dry.

Q3: Can I use ground turkey instead of ground beef? Will it taste as good?

Yes, you can use ground turkey, and it will taste delicious—though different. Ground turkey is leaner and milder. For the best results:

• Use 93/7 or 85/15 ground turkey (not 99/1 extra-lean).
• Add an extra tablespoon of olive oil to the pan when cooking the turkey.
• Add an extra 1/2 teaspoon of garlic powder or a pinch of smoked paprika for more flavor.
• Consider adding 1 tablespoon of tomato paste along with the tomato sauce for deeper umami.
  The result will be a lighter, slightly less rich but still satisfying Sloppy Joe Potato Skillet.

Q4: Can I use fresh garlic instead of garlic powder?

Yes, but with adjustments. Fresh garlic adds moisture and a sharper, more pungent flavor. Substitute 2-3 cloves of fresh minced garlic for the 1 teaspoon of garlic powder. Add the fresh garlic to the skillet along with the onions and bell peppers, sautéing for 1 minute until fragrant. Do not add fresh garlic earlier, as it can burn and become bitter. Note that fresh garlic will not provide the same concentrated, savory depth as garlic powder, but it is a perfectly acceptable substitution.

Q5: The dish turned out too dry. How can I fix it or prevent it?

A dry Sloppy Joe Potato Skillet usually means there was not enough liquid or the simmering time was too long. To prevent dryness:

• Ensure you are using a full 1 cup of tomato sauce. Do not reduce it.
• Do not overcook the potatoes before adding the sauce; they should be just tender.
• Simmer for only 5 minutes after adding the sauce. Longer simmering evaporates liquid.
  To fix a dry skillet, add 1/4 cup of beef broth, chicken broth, or water. Stir and simmer for 1-2 minutes until the liquid is absorbed. Alternatively, add an extra 1/4 cup of tomato sauce.

Q6: The dish turned out too watery or soupy. What happened?

A watery skillet is usually caused by excess liquid from the vegetables or insufficient simmering. Solutions:

• If you used a bell pepper that was very ripe and juicy, it may have released extra water. No fix needed; just simmer for an additional 3-5 minutes uncovered.
• If you added extra liquid (broth, water) unnecessarily, simmer uncovered until thickened.
• If you used frozen potatoes or vegetables (not recommended), they release significant water. Use fresh ingredients.
• Ensure you are not covering the skillet during the 5-minute simmer. The lid traps steam and prevents reduction.

Q7: Can I add other vegetables to this recipe?

Absolutely. This recipe is very forgiving. Excellent additions include:

• Diced carrots: Add with the onions and bell peppers; they will soften in 3-4 minutes.
• Diced celery: Adds crunch and savory depth; add with the onions.
• Corn kernels: Add along with the tomato sauce; frozen or canned (drained) works well.
• Mushrooms: Sliced or diced; add with the beef and sauté until they release their liquid.
• Zucchini: Diced; add with the onions and bell peppers.
  Do not add more than 1-2 cups of additional vegetables without adjusting the liquid (add an extra 1/4 cup of tomato sauce or broth).

Q8: Can I use a different cheese instead of cheddar?

Yes. Cheddar is traditional for Sloppy Joe-inspired dishes, but other cheeses work beautifully:

• Monterey Jack: Mild, creamy, melts beautifully.
• Pepper Jack: Adds a spicy kick.
• Colby Jack: Similar to cheddar but milder.
• Provolone: Mild, buttery, melts well but is less flavorful.
• Mozzarella: Very mild and stringy; use in combination with a sharper cheese.
  Do not use pre-shredded cheese blends, which contain anti-caking agents that prevent smooth melting. Shred your own cheese from a block.

Q9: How do I store leftovers, and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb more sauce as they sit, so leftovers will be less saucy but still delicious. To reheat:

• Stovetop (best method): Reheat in a skillet over medium-low heat, adding 2-3 tablespoons of water or beef broth to loosen the mixture. Stir occasionally until hot.
• Microwave: Reheat individual portions in 30-second bursts, stirring between each, adding a splash of water if needed.
  Do not freeze this dish. Potatoes become grainy and watery when frozen and thawed, and the texture of the cheese will suffer.

Q10: Can I make this recipe ahead of time for meal prep?

Yes, with some adjustments. The best approach is to cook the entire dish through Step 3.6 (before adding the cheese). Let it cool completely, then store in the refrigerator for up to 3 days. When ready to serve, reheat the mixture in a skillet, sprinkle with cheese, cover, and melt. Garnish with fresh green onions. This prevents the cheese from becoming rubbery upon reheating. Do not prepare the potatoes more than one day ahead, as they will lose their texture.

Q11: Can I use sweet potatoes instead of regular potatoes?

Yes, but the result will be different. Sweet potatoes are sweeter, softer, and more moist than regular potatoes. To use sweet potatoes:

• Dice them slightly larger (3/4-inch cubes) because they soften faster.
• Reduce the cooking time for the potatoes to 8-10 minutes.
• Reduce the added salt slightly, as sweet potatoes are naturally sweeter.
• Consider adding a pinch of smoked paprika or cayenne for balance.
  The final dish will be sweeter and less savory than the original recipe.

Q12: Why do I need to push the potatoes to one side instead of removing them?

Pushing the potatoes to one side (rather than removing them to a separate bowl) serves three purposes:

1. Keeps the potatoes warm. If you removed them, they would cool down while you cook the vegetables and beef.
2. Allows the potatoes to absorb flavor. As the beef and sauce cook, the juices seep into the potatoes, making them more flavorful.
3. Saves a dish. One less bowl to wash.
   This technique is a hallmark of efficient one-pan cooking.

Q13: Can I add a bun or bread to this dish?

The recipe is designed as a bunless Sloppy Joe, but you can absolutely serve it with bread. Options include:

• Toasted hamburger buns: Spoon the skillet mixture over open-faced buns.
• Garlic bread: Serve alongside for dipping into the sauce.
• Cornbread: A classic pairing with Sloppy Joes.
• Crusty baguette: Sliced and toasted, perfect for sopping up the sauce.
  If you want a more traditional Sloppy Joe experience, simply omit the potatoes and serve the beef mixture on toasted buns. But the potato version is intentionally hearty and filling.

Q14: The recipe calls for “Cook Mode” to prevent the screen from going dark. What does that mean?

“Cook Mode” is a feature on many recipe websites and cooking apps. When enabled, it prevents your phone, tablet, or computer screen from automatically turning off (going dark) while you are cooking. This allows you to follow the recipe without having to tap the screen every minute to keep it lit. If you are using a printed recipe or a device that does not have Cook Mode, simply adjust your device’s auto-lock settings or keep a paper copy handy.

Q15: Can I make this recipe in a cast iron skillet? What about a non-stick skillet?

Yes to both, with notes. Cast iron is excellent for this recipe because it retains heat well, promotes excellent browning on the potatoes, and can go from stovetop to table. Ensure your cast iron skillet is well-seasoned to prevent sticking. Non-stick skillets work well but will not produce as much browning on the potatoes. If using non-stick, use medium heat (not medium-high) to protect the coating. Stainless steel also works well but requires sufficient oil to prevent sticking. Avoid using a skillet that is too small (less than 12 inches) or lacks a lid.

Q16: What should I serve with this dish?

The Sloppy Joe Potato Skillet is a complete one-pan meal, but it pairs well with simple sides:

• Simple green salad with a tangy vinaigrette (the acid cuts the richness).
• Roasted or steamed broccoli (adds color and nutrition).
• Corn on the cob (a natural pairing with Sloppy Joe flavors).
• Coleslaw (vinegar-based or creamy, adds crunch).
• Pickles (dill pickles or bread-and-butter pickles).
  Avoid serving with additional heavy starches (mashed potatoes, rice, pasta), as the potatoes already provide ample carbohydrates.

Q17: Can I double this recipe for a crowd?

Yes, but you will need a very large skillet (15-16 inches) or a Dutch oven. If your skillet is not large enough, cook in two separate skillets or cook in batches. To double:

• Use 8 medium potatoes (3-4 pounds).
• Use 2 lbs ground beef or turkey.
• Use 2 small onions and 2 bell peppers.
• Use 2 cups tomato sauce, 4 tbsp Worcestershire sauce, 2 tsp garlic powder.
• Use 2 cups shredded cheddar cheese.
• Double the olive oil and green onions.
  Cook the potatoes in two batches if necessary to avoid overcrowding. Expect the total cooking time to increase by 10-15 minutes.

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