Loaded Ground Beef and Potatoes Skillet
A hearty one-pan dinner made with seasoned ground beef, tender skillet potatoes, melted cheese, and all the best loaded toppings like bacon, green onions, and sour cream.
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
Toppings
- ½ cup cooked bacon crumbled (from above)
- ⅓ cup sliced green onions
- ½ cup sour cream
Instructions
- Cook bacon (optional): In a large skillet over medium heat, cook diced bacon until crisp. Remove to a paper towel-lined plate. Leave 1–2 tablespoons bacon fat in the skillet and drain the rest.
- Brown the beef: Add ground beef to the skillet over medium-high heat. Cook 6–8 minutes, breaking it up, until browned. Drain excess grease if needed.
- Cook aromatics: Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Season: Stir in paprika, garlic powder, onion powder, salt, pepper, and Worcestershire sauce (optional).
- Add potatoes + broth: Add diced potatoes and stir to coat. Pour in beef broth and scrape browned bits from the bottom of the skillet.
- Cover and cook: Reduce heat to medium, cover, and cook 12–15 minutes, stirring every few minutes, until potatoes are fork-tender. Add a splash more broth if the pan looks dry before potatoes are tender.
- Uncover to finish: Remove lid and cook 3–5 minutes over medium-high to reduce excess liquid and brown edges slightly.
- Melt cheese: Reduce heat to low. Sprinkle cheese over the top, cover 2–3 minutes until melted.
- Load and serve: Top with bacon, green onions, and sour cream. Serve hot.
Notes
Cut potatoes evenly for the best texture.
Don’t skip the uncovered finish step. It improves browning and keeps the skillet from feeling watery.
Store leftovers in the fridge up to 4 days and reheat with a splash of broth.
Tried this recipe?Let us know how it was!