Cheesy ground turkey and potato skillet
Crispy golden potatoes, seasoned ground turkey and peppers in one skillet under a melty layer of cheddar.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.01 a serving
- 510 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb Yukon Gold potatoes, cut into ½-inch cubes
- 1 lb ground turkey
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 cup shredded cheddar
- 2 stalks green onions, sliced
- ½ cup sour cream (optional)
From your pantry
- 2 tbsp olive oil
- 1¼ tsp salt, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
Each serving has about 510 calories, 32 g protein, 38 g carbs and 26 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No ground turkey? Ground chicken works.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large with a lid over medium-high until it . Add the potatoes and ½ teaspoon of the salt, spread them out, cover, and cook 8 minutes without .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 8 min
Uncover, , and cook 5 to 6 minutes more, until tender and on a few sides. Tip them onto a plate.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: Poke the biggest cube with a fork. If it slides in easily, they’re done.Add the turkey, onion and pepper to the same , let them sit 2 minutes, then break up the turkey and cook 6 minutes more, until no pink remains.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 8 min
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
in the garlic powder, paprika, pepper and remaining ¾ teaspoon salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Return the potatoes and everything together.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scatter the cheddar over the top, cover, and cook on low 2 minutes, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heatTimer: 2 min
Top with the green onions and a spoonful of sour cream.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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