Beefy Queso Loaded Potatoes

Ingredients

• 2.2 lb Yukon Gold Potatoes (unpeeled, diced medium‑large (about 1‑inch cubes))
• 1 tbsp Vegetable Oil (for tossing potatoes; extra for vegetables and beef)
• 1 tsp Salt (kosher or table salt, divided)
• 1 tsp Black Pepper (ground)
• 150 g Onion (small yellow onion, diced large)
• 150 g Poblano Peppers (about 2 peppers, diced; can substitute green or red bell pepper)
• 125 g Zucchini (small zucchini, diced medium)
• 113 g White Mushrooms (button mushrooms, halved then quartered)
• 2 lb Ground Beef (90/10) (lean ground beef, 90% lean / 10% fat)
• 113 g Cottage Cheese (low‑fat 2% cottage cheese)
• 28 g Pepper Jack Cheese (shredded)
• 28 g Cheddar Cheese (shredded)
• 2 tsp Chipotle Peppers in Adobo Sauce (finely chopped, use sparingly)
• 2 tsp Garlic Powder (divided between beef and queso)
• 1 tsp Cumin (ground)
• 1 tsp Paprika (sweet or smoked)
• 227 g Tomato Sauce (plain, no added herbs)
• 45 g 2% Milk (added after microwaving queso to keep smooth)
• 6 g Cilantro (fresh, chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (204°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Potatoes

   Wash the potatoes, leave the skins on, and dice into medium‑large cubes (about 1‑inch).

   Time: PT5M

3. Season Potatoes

   Place diced potatoes in a large bowl, add 1 tbsp oil, 1 tsp salt, and 1 tsp black pepper. Toss until evenly coated.

   Time: PT2M

4. Arrange on Sheet Pan

   Lightly oil a large sheet pan and spread potatoes in a single layer. Use two pans if needed to avoid overcrowding.

   Time: PT2M

5. Roast Potatoes

   Roast for 25 minutes, turning once halfway through (after ~12 minutes) for even browning.

   Time: PT25M

   Temperature: 400°F

6. Dice Remaining Vegetables

   While potatoes roast, dice the onion, poblano peppers, zucchini, and halve then quarter the mushrooms.

   Time: PT5M

7. Prepare Queso Base

   In a microwave‑safe bowl combine cottage cheese, pepper jack, cheddar, chipotle adobo, 1/4 tsp salt, and 1 tsp garlic powder.

   Time: PT3M

8. Microwave Queso

   Microwave the mixture for 30–60 seconds, then stir to begin melting the cheeses.

   Time: PT1M

9. Blend Queso Smooth

   Transfer the warmed mixture to a blender, add 45 g (3 tbsp) 2% milk, blend until smooth and creamy.

   Time: PT2M

10. Brown Ground Beef

    Heat a large skillet over medium‑high, add 1 tbsp oil, then add the ground beef. Season with 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin, and 1 tsp paprika.

    Time: PT1M

11. Cook Beef Through

    Stir, break up the meat, and continue cooking until about 90% done (≈8 minutes).

    Time: PT8M

12. Add Tomato Sauce

    Stir in 227 g tomato sauce, cook 2–3 minutes until the sauce reduces and the beef is fully cooked.

    Time: PT3M

13. Set Beef Aside

    Transfer the finished beef to a bowl and keep warm.

    Time: PT1M

14. Sauté Onions & Peppers

    In the same skillet add 2 tsp oil, then the onions and poblano peppers. Sprinkle with a pinch of salt and sauté 2–3 minutes.

    Time: PT3M

15. Add Zucchini & Mushrooms

    Push the onions and peppers to the side, add the remaining 1 tsp oil, then add zucchini and mushrooms to the center. Let sit untouched for 2 minutes to brown, then stir and cook another 2–3 minutes until tender but still firm.

    Time: PT5M

16. Set Vegetables Aside

    Transfer the sautéed vegetables to a bowl.

    Time: PT1M

17. Assemble Meal‑Prep Bowls

    Divide roasted potatoes, seasoned beef, and sautéed vegetables evenly among 5 containers. Place a ramekin of queso on the side of each bowl and garnish with chopped cilantro.

    Time: PT5M

18. Cool and Store

    Allow the bowls to cool to room temperature (about 10 minutes), then seal and refrigerate.

    Time: PT10M

Nutrition Facts

Calories

667

Protein

48 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yukon Gold Potatoes: Russet potatoes
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Onion: White onion
• Instead of Poblano Peppers: Green bell pepper, Red bell pepper
• Instead of Zucchini: Yellow squash
• Instead of White Mushrooms: Cremini mushrooms
• Instead of Ground Beef (90/10): Ground turkey, Ground chicken, Ground pork
• Instead of Cottage Cheese: Greek yogurt (drained)
• Instead of Pepper Jack Cheese: Monterey Jack
• Instead of Cheddar Cheese: Sharp cheddar
• Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Cumin: Ground coriander
• Instead of Paprika: Smoked paprika
• Instead of Tomato Sauce: Marinara sauce (unsweetened)
• Instead of 2% Milk: Almond milk (unsweetened)
• Instead of Cilantro: Parsley

Equipment Needed

• Large Sheet Pan
• Oven
• Skillet (large)
• Microwave
• Blender
• Kitchen Scale
• Measuring Spoons
• Cutting Board
• Chef's Knife
• Tongs or Spatula
• Ramekins (5)
• Meal Prep Containers (5)

Critical Steps — Do Not Skip

• Roast potatoes until golden and crisp (step 5).
• Blend queso with milk after microwaving to avoid curdling (step 9).
• Develop a good sear on the ground beef before stirring (step 10‑11).
• High‑heat browning of zucchini and mushrooms without overcooking (step 15).
• Separate storage of components to maintain freshness and texture (step 17).

Chef Tips from the Video

• Line the sheet pan with parchment paper for easier cleanup.
• Use a digital scale for precise cheese measurements; it ensures consistent texture.
• If you like extra heat, increase chipotle adobo to 1 tsp.

Troubleshooting

Storage

Refrigerator: Up to 5 days in sealed containers.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the potatoes a day ahead and reheat in an air fryer for crispness.
• Prepare the queso and store in a sealed jar; stir in a splash of milk before reheating if thick.
• Cook the beef and vegetables simultaneously on separate burners to save time.