Loaded Ground Beef and Potatoes Skillet

Name: Loaded Ground Beef and Potatoes Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 slices bacon (diced (optional, for topping)); 1 ½ pounds ground beef; 1 medium yellow onion (diced); 3 cloves garlic (minced); 1 teaspoon smoked paprika (or regular paprika); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt (plus more to taste); ½ teaspoon black pepper; 1 tablespoon Worcestershire sauce (optional); 1 ½ pounds Yukon gold potatoes (diced into ½-inch cubes (about 5 cups)); ¾ cup beef broth (plus more as needed); 2 cups shredded sharp cheddar cheese; ½ cup cooked bacon (crumbled (from above)); ⅓ cup sliced green onions; ½ cup sour cream

Some nights call for a meal that doesn’t ask much from you. One pan. Real ingredients. Big comfort-food payoff.

This Loaded Ground Beef and Potatoes Skillet is exactly that.

You get browned ground beef, tender bite-size potatoes, and a cheesy finish that pulls together like the best kind of diner plate. And then come the toppings. Crispy bacon, green onions, a dollop of sour cream, maybe a little hot sauce if that’s your thing. Every bite tastes like you planned dinner hours ago… even if you started it 35 minutes before everyone got hungry.

If you’ve ever made a “meat and potatoes” dinner and wished it had more flavor, more texture, and more fun, this skillet fixes all of it. It’s hearty without being heavy. Cozy without being bland. And it’s the kind of recipe you’ll keep coming back to because it’s flexible and forgiving.

Why this recipe works

Everything cooks in one skillet.
Less cleanup always feels like a win.

The potatoes soak up flavor.
They don’t just sit next to the beef. They cook with it, and that matters.

It’s easy to “load” it your way.
Cheddar? Pepper jack? Extra bacon? Pickles? Jalapeños? You can keep it classic or make it bold.

Leftovers reheat well.
This is one of those meals that still tastes like dinner the next day.

What “loaded” means here

Loaded, for me, means the skillet is good on its own… and then the toppings turn it into something people get excited about.

You’ll see bacon, cheese, green onions, and sour cream in the classic version. That’s the base.

From there, you can go in a bunch of directions without changing the method. Ranch vibes. Taco vibes. Spicy vibes. Clean-and-simple vibes. Same skillet. Different mood.

Ingredients

Here I explain the best ingredients for this loaded ground beef and potatoes skillet, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

Potatoes

Yukon gold potatoes are my favorite for this skillet. They turn tender and creamy inside, and the edges brown nicely.

Russet potatoes work too. They crisp a bit more, but they can fall apart if you stir aggressively.

Red potatoes hold their shape well and taste great here. They’re a solid choice if that’s what you have.

Tip: cut your potatoes small. Think ½-inch cubes. Bigger pieces take longer and can cook unevenly.

Ground beef

Use 80/20 for the best flavor. You can drain extra grease after browning if needed.

Leaner beef works, but the skillet will taste less rich. If you use very lean beef, a small extra splash of broth helps keep the potatoes from drying out.

Onion and garlic

Onion makes the beef taste deeper and more savory. Garlic adds warmth without taking over.

If you’re cooking for someone who doesn’t love onion texture, dice it very small. It disappears into the skillet once everything cooks.

Seasonings

This recipe uses a simple seasoning blend that tastes like classic comfort food:

smoked paprika (or regular paprika)
garlic powder
onion powder
salt and black pepper

Optional, but great:

a small splash of Worcestershire sauce for deeper beef flavor
a pinch of red pepper flakes for heat

Liquid

A little beef broth (or chicken broth) helps the potatoes cook faster and keeps the skillet from drying out before the potatoes turn tender.

Water works in a pinch, but broth tastes better.

Cheese

Sharp cheddar is the classic. It melts well and tastes bold enough to stand up to beef and potatoes.

Other great options:

pepper jack (adds heat)
Monterey Jack (milder, super melty)
Colby Jack (great “loaded” vibe)
smoked cheddar (deep and savory)

Toppings

This is where the skillet turns into a full “loaded” moment.

Classic toppings:

crispy bacon
sliced green onions
sour cream

Also great:

diced jalapeños
hot sauce
chopped pickles (sounds odd, tastes amazing)
fresh parsley
extra shredded cheese

Best potatoes for a skillet like this

Want a secret that helps the whole pan cook evenly? Keep the potato pieces consistent.

If some are tiny and some are big, the tiny ones turn mushy while the big ones stay firm. Aim for a steady ½-inch dice and you’ll be in great shape.

If you want extra browned edges, use Yukon golds, don’t crowd the pan, and don’t stir constantly. Let them sit and get color.

How to make Loaded Ground Beef and Potatoes Skillet

For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

1) Crisp the bacon (optional, but very worth it)

If you’re using bacon, start there.

Cook it in a large skillet until crisp, then remove it to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the skillet for flavor, and drain the rest.

No bacon? No problem. Use a tablespoon of olive oil or butter to start the skillet.

2) Brown the ground beef

Add the ground beef to the skillet over medium-high heat.

Break it up and let it brown. You want some darker edges here, not gray steamed beef. That browned flavor is a big part of why this skillet tastes so good.

Once browned, drain excess grease if there’s a lot. Leave a little for flavor.

3) Add onion and garlic

Stir in the diced onion and cook for 3–4 minutes, until it softens.

Add the garlic and cook for 30 seconds. You just want it fragrant.

4) Season it well

Sprinkle in the paprika, garlic powder, onion powder, salt, and pepper.

If you’re using Worcestershire sauce, add it now. Stir everything together so the beef is evenly seasoned.

This is a good moment to pause and smell the skillet. It should already smell like dinner.

5) Add potatoes and broth

Add the diced potatoes and stir so they’re coated in the seasoned beef mixture.

Pour in the broth. Scrape the bottom of the skillet as you stir. That gets all the flavorful browned bits back into the pan where they belong.

6) Cover and cook until potatoes are tender

Cover the skillet with a lid and reduce heat to medium.

Let it cook for 12–15 minutes, stirring every few minutes, until the potatoes are tender when pierced with a fork.

If the pan looks dry before the potatoes are tender, add another splash of broth. Start small. A little goes a long way.

7) Uncover and let it brown

Once the potatoes are tender, remove the lid.

Turn heat to medium-high and let the skillet cook for 3–5 minutes, stirring only once or twice. This step helps evaporate extra liquid and gives you those browned edges.

If you want crispier potatoes, give it a little more time here. Just keep an eye on it.

8) Melt the cheese

Reduce heat to low.

Sprinkle shredded cheese over the top and cover the skillet for 2–3 minutes, just until melted.

Then take the lid off and admire that cheesy top layer for a second. It’s a good moment.

9) Load it up and serve

Top with crumbled bacon, green onions, and sour cream.

Serve it straight from the skillet while it’s hot and melty.

Topping ideas (pick your favorite direction)

You can keep it classic, or you can build a flavor theme around the toppings. This is where the skillet becomes your signature dinner.

Classic loaded

cheddar cheese
crispy bacon
sour cream
green onions
extra black pepper

Spicy loaded

pepper jack cheese
diced jalapeños
hot sauce
a pinch of red pepper flakes
a squeeze of lime right before serving (small touch, big payoff)

Ranch-style

cheddar + Monterey Jack
ranch seasoning (a little mixed into the beef)

bacon
green onions
extra sour cream

Taco-style

swap paprika/garlic powder for taco seasoning
top with cheese, salsa, sour cream, and shredded lettuce
add avocado right before serving

Breakfast-for-dinner

top each serving with a fried egg
add extra cheese
add hot sauce
green onions on top

Tips for the best skillet texture

Use a large skillet.
A 12-inch skillet gives the potatoes space to cook and brown. Crowding makes steaming.

Don’t rush the potato step.
If the potatoes aren’t tender, nothing else matters. Keep them covered and add a splash of broth if needed.

Let it finish uncovered.
That final uncovered cook helps the pan go from “stewy” to “skillet.” The texture gets so much better.

Shred your own cheese if you can.
Pre-shredded cheese melts fine, but freshly shredded melts smoother. If all you have is bagged cheese, it still works. No stress.

Taste at the end.
Potatoes love salt. Once everything is cooked, taste and add another pinch if needed.

Easy add-ins (to stretch the skillet)

If you want more veggies or you’re feeding extra people, these add-ins work well.

Bell peppers
Dice and cook them with the onion.

Mushrooms
Slice and cook them after browning the beef. Let the water cook off before adding potatoes.

Corn
Stir it in during the last few minutes. It adds sweetness and a fun texture.

Broccoli
Steam it separately and stir it in at the end, or use small florets and add them with the potatoes (they’ll get very soft this way).

Spinach
Stir in a few handfuls right before melting the cheese. It wilts fast.

What to serve with Loaded Ground Beef and Potatoes Skillet

This skillet is a full meal, but a simple side makes it feel complete.

a crisp green salad with a tangy dressing
roasted broccoli or green beans
sliced tomatoes with salt and pepper
sautéed zucchini
a simple fruit bowl if you want something fresh and light

If you’re serving kids, add a side of fruit and call it a night. It works.

Make-ahead tips

This recipe is easiest made fresh, but you can still prep parts of it ahead.

Dice the potatoes in advance.
Store them in a bowl of cold water in the fridge for up to 24 hours. Drain and dry well before cooking.

Cook the bacon ahead.
Keep it in the fridge and crumble it right before serving.

Mix the seasoning blend ahead.
Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Then dinner moves faster.

Storage and reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Reheat on the stove (best texture):
Add leftovers to a skillet over medium heat with a splash of broth. Cover for a few minutes to warm through, then uncover to bring back some browned edges.

Reheat in the microwave (fastest):
Microwave in 60-second bursts, stirring between, until hot. Add a tiny splash of broth if it seems dry.

Tip: add sour cream and green onions after reheating, not before. They taste fresher that way.

Freezing (what to expect)

You can freeze this skillet, but potatoes change texture after freezing. They can become a little grainy or softer.

If that doesn’t bother you, go for it.

How to freeze:

Cool completely.
Portion into freezer-safe containers.
Freeze up to 2 months.

Reheat:

Thaw overnight in the fridge if possible.
Reheat in a skillet with a splash of broth.
Add fresh toppings after reheating.

If you want the best texture, skip freezing and plan on fridge leftovers instead.

Troubleshooting

“My potatoes are taking forever.”
Your dice might be too large, or the heat is too low. Keep it covered, raise heat slightly, and add a splash more broth if needed.

“It’s too wet.”
Uncover and cook a few more minutes over medium-high. Stir occasionally. The extra moisture will cook off.

“It tastes bland.”
This usually means it needs salt. Add a pinch, stir, taste again. A small splash of Worcestershire sauce also helps.

“My potatoes aren’t browning.”
The pan is crowded or there’s too much moisture. Use a larger skillet next time, and don’t skip the uncovered finish step.

“The cheese looks oily.”
Heat may be too high when melting. Reduce to low, cover briefly, and let it melt gently.