Loaded Cheeseburger Potato Skillet

This Loaded Cheeseburger Potato Skillet with Creamy Cheese Sauce is the ultimate comfort food that brings all the best parts of a cheeseburger into one mouthwatering one-pan dish. Crispy golden potatoes become the base for juicy, well-seasoned ground beef, smoky bacon, fresh pickles, and tomatoes. All of that is wrapped in a rich, velvety cheese sauce that makes each bite indulgent and satisfying. It’s perfect when you want a meal that feels special but doesn’t require a fuss in the kitchen.

I first made this on a chilly evening when I wanted something warm and comforting with all my favorite burger toppings. My family couldn’t get enough, and it quickly became a dish everyone requests at least once a month.

Ingredients

• Four large russet potatoes: diced into cubes to create the perfect crispy and fluffy base
• Two tablespoons vegetable or olive oil: to get the potatoes golden and crispy
• One pound ground beef: seasoned with garlic powder, onion powder, paprika, salt, and black pepper for that classic cheeseburger profile
• Six slices smoky bacon: cooked and chopped for salty crunch and depth
• Half cup diced tomatoes: to add bright, fresh sweetness to balance richness
• Half cup chopped pickles: bringing tang and crunch reminiscent of burger toppings
• Two tablespoons fresh parsley: for a burst of herbal freshness

For the Creamy Cheese Sauce

• Two tablespoons butter: to start the roux and add richness
• Two tablespoons all-purpose flour: to thicken the sauce
• One and a half cups whole milk: for creaminess
• Two cups shredded sharp cheddar cheese: for that classic melty cheeseburger cheese flavor
• Half teaspoon mustard powder: for a subtle tang and complexity
• Salt and pepper to taste: to enhance all the flavors

Step-by-Step Instructions

Sauté the Potatoes:

Heat the oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for about 12 to 15 minutes until the edges develop a deep golden crisp while the insides stay tender. Letting the potatoes sit undisturbed for a few minutes between stirs helps them brown beautifully rather than steam.

Brown and Season the Beef:

Push the potatoes to one side or remove temporarily. Add the ground beef to the skillet and break it up as it cooks until fully browned. Sprinkle garlic powder, onion powder, paprika, salt, and black pepper evenly over the beef and mix to combine. The spices bring out that unmistakable savory cheeseburger flavor.

Cook the Bacon:

While the beef finishes, cook the bacon until crisp in a separate pan or the same skillet once beef and potatoes are moved. Once done, chop into small pieces that will add bursts of smoky flavor to the dish.

Make the Cheese Sauce:

In a medium saucepan over medium heat, melt butter. Whisk in flour briskly to create a roux, cooking for about two minutes but not letting it brown. Slowly whisk in the whole milk, continuing to stir until the sauce thickens to a creamy consistency. Remove from heat and stir in shredded cheddar, mustard powder, salt, and pepper until smooth and melty.

Combine and Assemble:

Add the browned beef back to the potatoes if removed. Pour the cheese sauce evenly over everything, making sure it coats the potatoes and meat. Sprinkle the bacon, tomatoes, pickles, and fresh parsley on top to finish. Serve warm and enjoy the comforting, cheesy, layered flavors.

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My favorite ingredient is the cheese sauce. I always learned the hard way not to boil it or it separates. Its smooth richness ties everything together, turning familiar flavors into something golden and indulgent. One family dinner I made this for a game night and the whole room was grabbing forkfuls straight from the skillet in sheer delight.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop with a splash of milk to loosen the cheese sauce and keep it creamy. Avoid microwave reheating too long at once or the sauce can separate. The base freezes better than fully assembled; add pickles and tomatoes fresh after thawing.

Ingredient Substitutions

Swap russet potatoes for sweet potatoes for a touch of natural sweetness. Use ground turkey or plant-based meat to lighten it up or make it vegetarian-friendly with meat substitutes. Cheese variations are fun: pepper jack adds a nice kick and Monterey Jack melts beautifully. Adding jalapeños or hot sauce turns it into a spicy version that still keeps the creamy balance.

Serving Suggestions

Pair this skillet with light sides like a crisp garden salad or simple steamed broccoli to balance the richness. Corn on the cob or garlic bread works well for a fuller meal. For a game-day spread, add onion rings or coleslaw for variety and crunch. A drizzle of barbecue or ranch sauce can also elevate the flavors.

Pro Tips

• Let potatoes cook undisturbed long enough so they crisp up well before stirring
• Use freshly shredded cheese—it melts creamier and smoother than pre-shredded
• Do not boil the cheese sauce—steady gentle heat keeps it luscious without breaking

Commonly Asked Questions

→ Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes or hash browns can be cooked directly in the skillet and still deliver a crispy texture.

→ Is it possible to make a spicier version?

Absolutely. Adding jalapeños, hot sauce, or spicy cheese varieties can easily bring heat to the dish.

→ How do I keep the cheese sauce smooth and creamy?

Whisk the sauce gently over low heat and avoid boiling to maintain a luscious, silky texture without separation.

→ Can I prepare the components ahead of time?

You can cook and store the cheese sauce separately to reheat just before serving for convenience.

→ What substitutions work well for ingredients?

Try sweet potatoes in place of russets, ground turkey instead of beef, or pepper jack cheese for a different flavor twist.