Ingredients
Method
- Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil and set aside.
- Cut each russet potato into 8 thick wedges. Spread the wedges out on the prepared baking sheet in a single, mostly even layer, making sure they aren't overcrowded.
- Bake the potato wedges for 25 to 30 minutes, flipping them once about halfway through, until they are tender in the center and turning golden and lightly crisp around the edges.
- While the potatoes bake, place a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, for about 8 to 10 minutes until browned and fully cooked through with no pink remaining. Drain off any excess grease.
- Remove the potato wedges from the oven. Spoon the cooked ground beef evenly over the top of the wedges, distributing it as evenly as possible. Sprinkle the 2 cups of shredded sharp cheddar cheese evenly over the beef and potatoes.
- Return the pan to the oven and bake for an additional 5 to 8 minutes, until the cheese is fully melted and bubbly. Serve immediately, hot from the pan.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes or in the air fryer for best results to keep the potatoes from getting too soft.
Leaner Option: Swap the ground beef for 93% lean ground turkey or ground chicken to reduce the fat content while keeping this meal just as nutritious and delicious. Season well while cooking for the best flavor.
Seasoning Tip: While this is a 3-ingredient recipe, feel free to season the potato wedges with a light drizzle of olive oil, garlic powder, salt, and black pepper before baking, and season the beef as it cooks for even more flavor without complicating the recipe.