Little Tips I Picked Up
- Choose potatoes that cook evenly. I like Yukon Gold here. They’re creamy and hold shape. Russets work too, but they can fall apart.
- Bell pepper color matters. Red and yellow are sweeter. Green is sharper. If my daughter’s picky, I sneak in all three colors. She doesn’t notice until the last bite—and then she demands I never leave out the red.
- Let it rest. After baking, give it five minutes. The layers settle. You get neat squares when you cut. Do you have to? Probably not. But I think it feels nicer.
Variations to Try
- Spicy twist. Add a diced jalapeño with the peppers. Or swirl in a dollop of salsa atop the soup layer.
- Creamier sauce. Mix the soup with sour cream or Greek yogurt. Depth and tang.
- Veggie boost. Sliced mushrooms, chopped onions, or shredded carrots—toss them in. You’re still within a handful of ingredients.
Serving Suggestions
- A green salad on the side adds freshness.
- Crusty bread soaks up the juices.
- A glass of something you like. Wine, iced tea, maybe a simple lemonade if it’s summer.
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