Name: Loaded Cheeseburger Potato Skillet with Creamy Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large russet potatoes, diced; 2 tablespoons oil; 1 pound ground beef; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6 slices bacon, cooked and chopped; 1/2 cup diced tomatoes; 1/2 cup chopped pickles; 2 tablespoons parsley; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 2 cups shredded cheddar; 1/2 teaspoon mustard powder; 1/2 teaspoon salt (for cheese sauce); 1/4 teaspoon pepper (for cheese sauce)

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Loaded Cheeseburger Potato Skillet with Creamy Cheese Sauce: A Comfort Food Masterpiece That Brings Everyone to the Table

A warm, friendly welcome to one of those feel-good dinners that disappears fast — a skillet loaded with golden potatoes, well-seasoned beef, smoky bacon, and a silky cheddar cheese sauce. It’s the kind of dish that combines the best parts of a burger and a loaded baked potato into one spoon-ready meal, perfect for busy weeknights or relaxed weekends. If you enjoy bold comfort flavors with minimal fuss, this skillet will quickly become a go-to (and for a fun contrast, see our perfect cheesecake salad guide for a creamy, tangy side).

Why make this recipe
If you’re tired of separate dinner components and want one-pan ease without sacrificing flavor, this recipe fixes that by combining all the best burger and potato elements into one satisfying skillet. It’s hearty, crowd-pleasing, and flexible — you can scale it up for a party or keep it simple for a family meal. Plus, the creamy cheese sauce ties everything together so every bite tastes indulgent and cohesive.

Ingredients

4 large russet potatoes, diced
2 tablespoons oil
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
6 slices bacon, cooked and chopped
1/2 cup diced tomatoes
1/2 cup chopped pickles
2 tablespoons parsley
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 cups shredded cheddar
1/2 teaspoon mustard powder
1/2 teaspoon salt (for cheese sauce)
1/4 teaspoon pepper (for cheese sauce)

Step-by-Step Guide to Making Loaded Cheeseburger Potato Skillet

Prep your ingredients first

Dice the russet potatoes into roughly 1/2-inch cubes for a balance of crisp edges and tender centers. Pat them dry with paper towels — removing excess moisture helps them brown better.
Measure out your seasonings, shred the cheddar, chop the tomatoes and pickles, and set the cooked bacon aside. Having everything within reach makes the cooking flow smoothly.

Cook the potatoes until golden and crispy

Heat a large, heavy skillet (cast iron works best) over medium-high heat and add 2 tablespoons of oil.
When the oil is shimmering, add the diced potatoes in an even layer. Let them sear without crowding or stirring too much so they develop a golden crust — about 6–8 minutes on the first side.
Stir or flip and continue cooking for another 6–8 minutes until most pieces are crispy and cooked through. If they start to brown too quickly, reduce the heat slightly.
Season the potatoes lightly with a pinch of salt and pepper toward the end of cooking.

Brown and season the ground beef

In a separate skillet or pushed to one side of the potato skillet (if large enough), add the pound of ground beef over medium-high heat.
Break it up with a spatula and let it brown without overcrowding. Once it’s starting to color, season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Cook until the beef is fully browned and no pink remains, about 6–8 minutes. Drain any excess fat if desired, but if you like extra flavor, leave a little.

Combine beef and potatoes

Fold the seasoned, browned beef into the skillet of crispy potatoes, mixing until everything is evenly distributed and any pan juices have been absorbed.
Taste and adjust seasoning. If you like a little extra smoky sweetness, a small pinch of smoked paprika can deepen the flavor.

Cook and chop the bacon

If you haven’t already cooked the bacon, do so now: crisp it in a separate pan or bake it on a sheet at 400°F (200°C) for 15–20 minutes until crisp. Drain on paper towels and chop into bite-sized pieces.
Scatter most of the bacon into the beef-and-potato mixture but reserve a few pieces for finishing.

Prepare the creamy cheese sauce

In a medium saucepan, melt 2 tablespoons butter over medium heat.
Whisk in 2 tablespoons flour and cook for 1 minute to form a roux; this removes the raw flour taste.
Gradually whisk in 1 1/2 cups milk, smoothing out any lumps. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3–5 minutes.
Reduce heat and add 2 cups shredded cheddar, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until the cheese melts and the sauce is silky. Taste and adjust seasoning; a dash of hot sauce or a pinch of cayenne can add subtle heat.

Finish the skillet

Pour the warm cheese sauce over the combined potatoes and beef in the skillet, gently folding so everything is coated. The sauce should envelope the ingredients but not make them soupy — if it seems too thick, thin with a splash of milk; if too thin, cook a minute longer to reduce.
Top with the chopped bacon, diced tomatoes, chopped pickles, and a sprinkle of fresh parsley for color and brightness.

Serve hot and enjoy

Serve directly from the skillet while it’s hot, pairing with simple sides if you like — a crisp green salad or steamed veggies complement the richness well.
Leftovers reheat beautifully and hold up well in the fridge for a few days (see storage below).

Notes on technique and timing

Use a heavy-bottomed skillet for even heat and better browning.
Russet potatoes are ideal because they crisp up while remaining fluffy; new potatoes will behave differently and may not crisp as well.
If you’re feeding a crowd, double the potatoes and add another skillet of beef and sauce, or cook in batches and combine in a larger oven-safe dish to keep warm.

Storage Tips for Loaded Cheeseburger Potato Skillet

Refrigerate: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, portion into freezer-safe containers and freeze for up to 2 months at 0°F (-18°C).
Reheating: Reheat in a skillet over medium-low heat, covered, for 6–10 minutes until heated through; add a splash of milk if the sauce has thickened. For oven reheating, bake at 350°F (175°C) for 15–20 minutes until hot.

Serving Suggestions for Loaded Cheeseburger Potato Skillet

Serve with a crisp green salad dressed with a tangy vinaigrette to cut through the richness.
Offer condiments on the side: extra pickles, ketchup, mustard, and a few sliced green onions for freshness.
To make it more of a BBQ or game-day spread, set out small bowls of additional toppings — diced onions, jalapeños, and a drizzle of ranch.

Tips to make Loaded Cheeseburger Potato Skillet

Use room-temperature milk for the cheese sauce to prevent clumping when you add it to the roux.
Don’t rush the potato sear; patience yields the crispiest pieces.
If the skillet gets too crowded when you add beef, finish the meat in a separate pan to ensure proper browning.

Variations

Vegetarian swap: Replace the ground beef with a plant-based crumbled protein or a mix of sautéed mushrooms and lentils for a hearty vegetarian version. You can keep the bacon flavor by using smoked tempeh or a sprinkle of smoked paprika.
Cheesy twist: Mix different cheeses into the sauce — a bit of sharp white cheddar and smoked Gouda adds complexity. For a tangy lift, fold in a couple of tablespoons of cream cheese before adding shredded cheddar.

FAQs
Q: How do I keep the potatoes crispy when mixing with the sauce?
A: Brown the potatoes well and pat them dry before frying; fold in the sauce just before serving so they retain some crispness. If you prefer maximum crispiness, serve the sauce on the side for dipping.

Q: Can I make this ahead of time?
A: Yes. Prepare the potatoes and beef ahead, store separately from the sauce, then reheat and combine when ready to serve. This way the potatoes won’t become soggy.

Q: Is there a low-fat version?
A: Swap whole milk for lower-fat milk and use 50–75% less cheese or a reduced-fat cheese. You can also substitute turkey bacon or skip the bacon entirely.

Q: What’s a good side for this skillet?
A: A fresh salad with an acidic dressing, steamed green beans, or roasted Brussels sprouts are ideal to balance the richness.

Q: Can I bake this instead of finishing on the stovetop?
A: Yes — after combining everything, transfer to a baking dish, top with bacon and extra cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and lightly browned.

Final tips and serving ideas

To serve family-style, bring the skillet straight to the table and set out small bowls of extra toppings so everyone can customize their plate.
For a party, keep the skillet warm in a low oven and provide small plates and forks for easy grazing.
Garnish with chopped fresh herbs (parsley, chives) and a grind of black pepper right before serving for a fresher presentation.

Conclusion

This Loaded Cheeseburger Potato Skillet is a celebration of comfort food: salty, creamy, crunchy, and utterly satisfying. It’s a flexible recipe that adapts to family tastes and busy schedules, and it’s a guaranteed winner on game nights or casual gatherings. For more meal inspiration that pairs well with hearty skillet dishes, check out this Quick and Easy Shredded Beef & Baked Potato Meal Idea, and for ways to round out your game-day spread, explore these Best Game Night Food Ideas.