This loaded baked potato skillet transforms classic baked potato toppings into a hearty one-pan dinner featuring seasoned ground beef, tender Yukon gold potatoes, crispy bacon, and melted cheddar cheese. It's a high-protein meal that cooks in under 30 minutes.
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In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon or meat chopper. Drain any excess grease.
Add the diced onion, minced garlic, paprika, garlic powder, onion powder, salt, and pepper to the skillet. Cook for 3-5 minutes until the onion has softened.
Stir in the yellow mustard.
Add the diced potatoes and beef broth to the skillet and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Uncover and stir in 1 cup of the shredded cheddar cheese until melted and the sauce is creamy.
Top with the remaining 1/2 cup of cheese, the crumbled bacon, and sliced green onions.
Serve warm directly from the skillet.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed.
large skillet (12-inch cast iron or stainless steel preferred) · meat chopper or wooden spoon
Yes. Cook through step 6, cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add fresh toppings before serving.
Yukon gold potatoes are ideal because they hold their shape during cooking and have a creamy texture. Red potatoes are a good substitute. Avoid russets as they break down too easily.
Pierce them with a fork after 15 minutes of simmering. They should be tender and easily pierced but not falling apart. If still firm, cook another 5 minutes and check again.
Ground turkey, ground chicken, or ground pork work well. Use the same amount and cook until browned. For vegetarian, skip the meat and use mushrooms sautéed with the onion.
No. The beef broth and potato starch create the creamy sauce. Any excess liquid will reduce as the cheese melts. If the mixture seems too wet, simmer uncovered for 2-3 minutes before adding cheese.
