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Loaded Ground Beef and Potatoes Skillet

Loaded ground beef and potatoes skillet with crispy Yukon gold potato chunks and browned, seasoned beef, all cooked in one cast iron skillet. Melted sharp cheddar brings a gooey top layer, finished with sour cream, green onions, and bacon crumbles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
Yukon gold potatoes
  • 4 medium Yukon gold potatoes, cubed (about 1/2 inch)
onion
  • 1 small onion, diced
green bell pepper
  • 1 green bell pepper, diced
garlic
  • 3 cloves garlic, minced
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 1 tsp garlic powder
salt and black pepper
  • 1 salt and black pepper to taste
olive oil
  • 2 tbsp olive oil
sharp cheddar cheese
  • 1.5 cups sharp cheddar cheese, shredded
toppings
  • 1 sour cream
  • 1 green onions
  • 1 cooked bacon crumbles

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the cubed Yukon gold potatoes and stir occasionally, cooking 12–15 minutes until golden and crispy; season with salt, pepper, and smoked paprika as they cook.
Brown the beef mixture
  1. Push the potatoes to the side of the skillet and add the ground beef and diced onion. Cook, breaking the beef apart, until browned and then drain any excess fat.
  2. Add the diced green bell pepper, minced garlic, and garlic powder and cook for 3 more minutes, stirring so the spices coat the beef and vegetables.
Melt the cheese and finish
  1. Mix everything together in the skillet so the potatoes and beef are evenly combined. Top with the shredded sharp cheddar, cover, and cook 2 minutes until the cheese melts.
  2. Turn off the heat and top with sour cream, green onions, and cooked bacon crumbles before serving.

Notes

For crispier potatoes, resist stirring too frequently during the first 12–15 minutes and keep the skillet at medium-high for steady browning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the potatoes and toppings can change texture. For a lighter option, use reduced-fat cheddar and skip some of the bacon crumbles.