Loaded Ground Beef and Potatoes Skillet

This bacon cheddar ground beef and potatoes skillet layers thinly sliced potatoes with seasoned ground beef and is baked potatoes au gratin style.

It’s basically the epitome of comfort food. But thanks to a few lightened up ingredients, the nutrition facts are a bit friendlier than you might expect. One serving of cheesy ground beef and potatoes has 22 grams of protein and will only run you 215 calories, 8 grams of fat, 13 grams of carbs, and 6 WW Smart Points. 

You probably won’t need much help with this recipe, but I’ll walk you through everything below and touch on ingredient modifications as well. You can find the printable ground beef and potatoes skillet recipe at the bottom of this post.

This post may contain affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.

Loaded Ground Beef and Potatoes Skillet Recipe Walkthrough

The stovetop portion of this recipe cooks fast so I’d start with slicing your taters. I went with the same red and gold mini potatoes I used in my rosemary parmesan potatoes and cheesy air fryer potatoes recipes, but you’re welcome to use any tater you’d like. 

If you use a starchier potato like a russet, you may need to extend the bake time or cut thinner slices. As you may be able to tell from the photo below, I did a rough 1/4-1/2″ slice with a knife. Don’t sweat perfection here.

thinly sliced red and gold potatoes

Cooking the Bacon and Ground Beef

If I could change one thing about my ever popular sticky sweet ground beef and broccoli recipe it would be cooking raw bacon in the pan before the beef instead of using precooked bacon. Though it was meant to be a super fast recipe, I guess. 

Anyway, that’s what you’ll do for this ground beef and potatoes skillet. Cook a bit of bacon in a cast iron skillet, drain the grease, then cook some ground beef to soak up all that flavor. 

chopped bacon pieces before and after cooking in a cast iron skillet

You can see in the photos above that I like to chop my bacon raw before pan frying. I find this allows the bacon to cook faster and more evenly. Feel free to throw the slices straight in the pan and crumble later, though. 

I’ve made some slight seasoning adjustments based on reader feedback to pack a bigger flavor punch. You can always salt and pepper to taste at the end, too. 

seasoning the ground beef

Since I just gave my spiel on browning ground beef in yesterday’s sweet chili ground beef and brussels sprouts recipe, I’ll spare you that and give you the cliffs notes. Don’t be afraid to leave the ground beef alone in the skillet to develop a little crust before breaking apart to finish cooking. 

Adding the Potatoes, Milk, and Cheese to Bake

adding the potatoes to the skillet with the cooked ground beef

In my first test of this ground beef and potatoes skillet I simply tossed the potatoes in the cooked ground beef. It was fine, but I found taking the extra step to add a bottom layer of potatoes made the finished product much easier to serve and eat. 

The recipe calls for skim milk and unlike some other recipes of mine, I wouldn’t recommend making substitutions here. A lack of protein content in something like almond milk could make things a bit soupy.  And the same goes for beef or chicken broth—you may need to cook forever to reduce the broth enough. 

adding the milk and cheese to the ground beef and potatoes

If you’re using a lower fat cheese or hard cheese like parmesan, you might want to cover with foil or save the cheese for the last 10-15 minutes of baking. 

P.S. Don’t use a lower fat cheese. The extra calories are worth it.

Final Ground Beef and Potatoes Recipe Notes

The recipe mentions using paper towels to blot excess grease with fattier cuts of ground beef, but you might want to do this regardless to make serving a bit easier. There’s meant to be a small amount of moisture remaining in the bottom of the skillet, but it should be minimal. 

If you use a smaller skillet or don’t have an oven-safe skillet, cook the bacon and beef on the stovetop before transferring everything to a baking dish. You can find the cast iron skillet and other kitchen equipment I recommend on my Amazon storefront, if you’re interested.

And I think that’s all you need to know! If you have a question about this ground beef and potatoes skillet, leave a comment below or join my Facebook group with more than 10k healthy home cooks that would love to help you out! 

loaded ground beef and potatoes skillet

Loaded Ground Beef and Potatoes Skillet

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A one-pan recipe for cheesy potatoes with crispy, seasoned ground beef and bacon.


  • 1 lb Ground Beef, 96/4
  • 20 (500g) Red and Gold Mini Potatoes, thinly sliced
  • 4 slices Center Cut Bacon, cut into thin strips
  • 1/4 C (60mL) Worcestershire Sauce
  • 2 C (480mL) Skim Milk
  • 1 C (112g) Shredded Cheddar
  • 1 Tbsp Dry Mustard
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper


  1. Preheat an oven to 400ºF.
  2. Cook the bacon in a 12" cast iron skillet (or a large oven-safe skillet) over medium-high heat before transferring to a paper towel. (Crumble and save for later.)
  3. Drain the remaining bacon grease and place the ground beef in the skillet. Add the dry mustard, smoked paprika, salt, pepper, garlic powder, and Worcestershire sauce towards the end of cooking. Cook until no pink remains and turn off the heat.
  4. Push the ground beef to one side of the pan and place the sliced potatoes on the bottom of the skillet before covering with the beef and repeating on the other side, creating a bottom layer of potatoes covered with the ground beef. Top with remaining potatoes.
  5. Add the milk to the skillet and top with shredded cheddar.
  6. Bake for 40-50 minutes or until very little liquid remains and the cheese begins to bubble and slightly brown around the edges. (If you use a fattier ground beef or full fat milk, you may want to tilt the skillet and use a paper towel to blot any extra grease runoff towards the end of cooking.)
  7. Let the skillet cool briefly before serving. Top with the crumbled bacon and chopped green onion. Enjoy!


Each serving has 6 Smart Points.

Troubleshooting Notes

  • Different skillet sizes may affect bake time. If you use a smaller skillet and need to extend bake time, you can cover the top to avoid burning the cheese if necessary.
  • Be sure to reduce any liquid from cooking the ground beef (the skillet should be mostly dry) before adding the potatoes.
  • If all else fails, you can use paper towels to blot any remaining grease/liquid or tilt the skillet over a container to drain any remaining liquid before serving.

Nutrition Information:
Yield: 8 Servings Serving Size: 160g
Amount Per Serving: Calories: 215Total Fat: 8gCarbohydrates: 13gProtein: 22g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!

More Healthy Ground Beef Recipes You Might Like

If you're a meat and potatoes lover, this recipe is for you. It's the epitome of comfort food but lower calorie thanks to a few key ingredients. Every serving has 22 grams of protein with just 13 grams of carbs, 8 grams of fat, and 6 WW SmartPoints!

44 thoughts on “Loaded Ground Beef and Potatoes Skillet”

  • Tried this and LOVED IT!! Used ground turkey & turkey bacon and it was absolutely delicious. I’m sure the ground beef and bacon have a better flavor, but I’m anti-beef/pork and was 10000% satisfied with my substitutes!

  • I made this dish and it was fabulous! I did have a little trouble with there being extra liquid left in the bottom of the pan. But honestly the flavor was great and I just drank it like soup 😂

  • Delicious!!! I used turkey bacon and ground turkey. Did not have to drain much grease maybe a table spoon. I did bake it an additional 5 minutes to help soak up some moisture because I also used 2% milk.

  • This recipe was a bit too greasy for me. I did drain most of the bacon grease prior to adding the other ingredients. And I blotted the bacon. I think my issue was I used 90% sirloin.. next time I’ll use a leaner beef. Still overall good taste, my fiance loved it!

  • Tried this recipe after finally getting most of the ingredients. Used coconut milk and I couldn’t even taste it (my mom could though) and skipped the bacon and mustard powder because I didn’t have it and it was still delicious. I scarfed down my serving!! We also had trouble with there being a lot of liquid but I just dumped off the excess after about 45-50 minutes in the oven. I’ll add more cheese next time too!

  • I must have done something wrong. This came out SUPER soupy, the potatoes weren’t cooked through and it was a tad bland. I’ve tried many other recipes on this site and loved them. Not sure what happened here.

    • Sounds like it needed longer in the oven. There are lots of factors at play here (dish size/material, type of potatoes, type of milk, etc.) so cook time can vary. With recipes like this in the future, don’t be afraid to keep it in the oven if it’s not ready to come out!

  • I have made this recipe twice and it has been a hit! Definitely going to be a staple in our supper rotation. It’s even husband approved 🙂

    • If I wanted to put broccoli to this, do you think I should blanch it before putting it in the oven? Or, just cut it and put it in the oven?

  • This recipe sounds super yummy and am eager to try it!! Question — you say the meal yields 8 servings and give the nutritional value for each serving, but don’t give the serving size. I’m guessing 1 cup, is that correct?

      • I made this the other night and it was so good! I did substitute the milk with unsweetened almond milk and that may have caused it to be runny, but I just turned the stovetop back on to reduce the liquid. I used a fine cheese grater and weighing out this made me realize how much excessive cheese I was using. Next time, I’m going to add more vegetables.

  • Tried making this tonight but had to put everything in a baking dish as I don’t have an oven safe skillet. After 40 minutes, this was sadly very soupy (I even used half a cup less milk and barely any Worcestershire as my husband isn’t a big fan of the latter) and the potatoes weren’t remotely done. I sliced them as thin as you show in your handy photos. What we did taste so far could use some more zip (probably because of the minimal, not reduced Worcestershire) and it’s back in the oven covered at a higher temp for well past the recommended cook time, much later than I had scheduled dinner for. Just wanted to leave a note as I know comments are helpful for other readers.

    • Thanks for the feedback. The consensus seems to be other dishes and possibly even skillets require a longer cook time. I only tested in the cast iron, and I know they’re much more effective at retaining heat. I’ll try to revisit this one with other dishes/skillets to add some notes.

      • This was easy and tasty! I didn’t see the green onions on the ingredient list until the end and didn’t have them. Did everything else exactly as written. I thought as I was cooking that the addition of onion would be good. I live on the border of Mexico so I like spicy but I’ve felt with several Mason recipes that I should cut back on black pepper and I would probably half it in this one. This was browned at about 30 minutes in my oven so I covered it with foil since I was worried about the potatoes being fully cooked at that point. It was slightly runny at the bottom once I spooned into it so maybe I’ll use a half cup less milk next time.

  • This recipe was great! I agree the bacon really does add some great flavor to the dish and loved the straightforward ingredients.

  • Tried this the other day and it was a huge hit! I did substitute the milk for the 30 cal almond milk and used fat free mozzarella to cut back on some calories. We will definitely be making this again. I think the next time around I will probably substitute ground turkey for the bacon to get a bit more bang for my buck on the protein side and add a bit more Worcestershire sauce . Other than that this recipe is BOMB!

  • I made this today and was disappointed. It was bland, I should have added more salt. There is no creaminess at all and I did want some creaminess. It would be better with a cheese sauce or something.

  • I made this! I loved it! I browned the meat with onions and added a lot more real garlic because I’m an onion and garlic girl but made the recipe as is otherwise and it was perfect. I made sure to cook down the meat until it was slightly crunchy, no extra liquid. Also used cast iron and actually increased temp to 425 for 50 mins. I did need to add salt to potatoes afterwards but that’s how I like my potatoes! Not bad calorie wise for total comfort food and gonna be good left over too!! Love the idea of mustard, Worcester and smoked paprika in meat!!

  • I’m looking for recipes where I can hide green beans. Anyone ever tried them in this dish? It seems like it might be a good fit.

  • I make this a lot and always love it. This time I doubled the recipe because I made for a crowd…. shouldn’t have double the milk but it’s still delicious! Next time I’ll reduce the milk a bit

  • We enjoyed this recipe. It was pretty easy. I love the one pan ideas! We did serve it will a little sour cream and it tied at the flavors together.

  • This was fantastic! We ate way too much (thankfully I saved some macros today 😂) I used unsweetened almond milk and it still turned out great – have to watch my dairy. Thanks for another great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *