One-Pan Cheesy Meat Potato

• Ground beef or ground turkey chicken or pork: provides protein and rich savory base look for meat with a little fat for flavor
• Potatoes: peeled and diced for creamy texture and heartiness choose Yukon Gold or Russet for best results
• Onion: chopped adds sweetness and aroma go for a firm onion with no soft spots
• Bell pepper: brightens the dish and brings a touch of crunch red or yellow bell peppers are sweetest
• Garlic: minced gives depth and irresistible aroma look for fresh plump cloves
• Paprika: brings subtle warmth smoked or sweet both work well
• Onion powder: layers extra savory flavor and boosts the onion aroma
• Garlic powder: pumps up the garlicky notes without overpowering
• Salt: sharpens all the flavors use sea salt if possible
• Black pepper: adds a gentle kick freshly ground is ideal
• Beef broth or chicken broth: brings everything together and keeps it juicy low sodium is best so you can control seasoning
• Cheddar cheese: shredded for gooey melt pick a sharp variety for bold flavor
• Olive oil: helps cook the potatoes and keeps the meat juicy extra virgin gives the best flavor
• Fresh parsley for garnish: adds a pop of color and freshness flat-leaf parsley works best

Step-by-Step Instructions

Prep the Potatoes:

Peel and dice the potatoes into even cubes so they cook evenly choose potatoes with firm skin and no spots for best texture

Sauté the Potatoes:

Pour olive oil into a large skillet and heat over medium heat until the oil looks shimmery add the diced potatoes and cook stirring every couple of minutes for about eight to ten minutes wait until the potatoes are starting to turn golden and just soft enough to pierce with a fork

Brown the Meat:

Once potatoes are done transfer them to a plate set aside in the same skillet add the ground meat break it up as it cooks and let it brown for five to seven minutes when no pink remains drain off extra fat using a spoon if needed

Add Aromatics and Spices:

Stir in the chopped onion bell pepper and minced garlic mix with the meat until the onion turns translucent and the pepper softens about three to four minutes sprinkle in paprika onion powder garlic powder salt and black pepper and keep stirring for another minute this is when the kitchen smells amazing

Combine Ingredients and Simmer:

Return the cooked potatoes to the skillet pour in the broth and gently mix to combine everything press down any high mounds so all potatoes touch some liquid cover the skillet with a lid and drop heat to a simmer for five minutes so the potatoes get tender and the mix is nice and saucy

Melt the Cheese:

Uncover and sprinkle shredded cheese evenly over the skillet mixture replace the lid wait two to three minutes until the cheese has melted and bubbles appear at the edges

Finish and Serve:

Garnish with freshly chopped parsley serve hot straight from the skillet for peak melty-cheesy goodness

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Cheddar cheese is hands-down my favorite part. Watching it bubble over the skillet reminds me of weekend family dinners when we all crowded around for the first gooey scoop. My kids always fight over the crispiest corner pieces.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Stored in the fridge this skillet keeps well for up to three days and reheats in the microwave or gently in a skillet. If freezing portion into meal-size containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a lighter twist or use spicy sausage for extra kick. Monterey Jack mozzarella or Colby cheese all work well if you are out of cheddar. Toss in spinach mushrooms or zucchini in place of or alongside bell pepper if you want sneak in extra veggies.

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Serving Suggestions

Serve this skillet piping hot right from the pan with a fresh salad or some crusty bread. For an extra treat add a dollop of sour cream sliced green onions or a dash of hot sauce at the table.

Cultural and Historical Context

Dishes like this skillet are classic comfort food in many parts of the world—hearty one-pan meals have roots in both European farmhouse kitchens and American diners. Combining potatoes meat and cheese in a single pan just never goes out of style.

Recipe FAQs

→ What type of meat works best for this dish?

Ground beef is classic, but ground turkey, chicken, or pork can be used for varied flavor or lighter results.

→ Can I substitute the cheddar cheese?

Yes, use mozzarella, Monterey Jack, or your favorite shredded cheese for a different taste or texture.

→ How can I customize the vegetables?

Mix in mushrooms, zucchini, or spinach for extra nutrition and variety alongside the potatoes and bell pepper.

→ How do I ensure the potatoes are tender?

Brown the potatoes first, then simmer them in broth with the meat until they’re fork-tender before adding cheese.

→ What toppings pair well just before serving?

Fresh parsley, a dash of hot sauce, or a dollop of sour cream complement the flavors and bring freshness.

→ Can leftovers be reheated?

Yes, reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain moisture if needed.