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Loaded Ground Beef and Potatoes Skillet

Loaded ground beef and potatoes skillet with crispy potato chunks and browned beef in one cast-iron pan, finished with melted cheddar and classic toppings. A weeknight meal that turns cubed Yukon gold potatoes golden and crunchy while the beef cooks right alongside them.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

ground beef and potato skillet base
  • 1 lb ground beef
  • 4 Yukon gold potatoes, cubed
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 sour cream for topping
  • 1 green onions for topping
  • 1 cooked bacon crumbles for topping

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. Add the cubed Yukon gold potatoes and cook, stirring occasionally, for 12–15 minutes until golden and crispy, then season with salt, black pepper, and smoked paprika.
Brown the beef
  1. Push the potatoes to the side, add the ground beef and diced onion, and cook while breaking apart until browned, about 7–10 minutes, then drain any excess fat.
Season and combine
  1. Add the diced green bell pepper, minced garlic, and garlic powder, then cook for 3 minutes. Mix everything together so the potatoes and beef are evenly combined.
Melt the cheese and finish
  1. Top the skillet with the shredded sharp cheddar cheese, cover, and cook for 2 minutes until the cheese melts.
Serve
  1. Uncover and top with sour cream, green onions, and cooked bacon crumbles before serving.

Notes

For extra crisp potatoes, avoid crowding the skillet and stir only occasionally during the 12–15 minute cook. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed. Freezing isn’t recommended for the best potato texture after thawing. For a lower-fat option, use 90% lean ground beef and reduce cheddar to 1 cup while keeping the same toppings.