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Healthy Loaded Beef and Potato Bake

A lighter take on the classic loaded bake — lean ground beef layered with thin-sliced potatoes, a creamy Greek yogurt sauce, and melted cheddar. One dish, zero fuss, all comfort.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 lb 450 g lean ground beef (90-93% lean)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 medium Russet potatoes about 2 lb, peeled and sliced very thin (about 1/8 inch)
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup light sour cream
  • 2 tablespoons milk
  • 1 tablespoon cornstarch
  • 1 1/4 cups shredded reduced-fat sharp cheddar cheese divided
  • 1 1/4 cups low-sodium beef broth
  • 2 tablespoons chopped fresh chives or parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Cook the onion for 3-4 minutes until soft. Add the garlic for 30 seconds, then the ground beef. Cook, breaking it into crumbles, until browned. Drain extra fat, then season with smoked paprika, garlic powder, oregano, salt, and pepper.
  3. In a bowl, whisk the Greek yogurt, light sour cream, milk, and cornstarch until smooth.
  4. Arrange half the potato slices in the dish, overlapping slightly. Spread over half the beef, half the sauce, and 1/2 cup of the cheddar.
  5. Repeat with the remaining potatoes, beef, and sauce. Pour the beef broth slowly and evenly over the whole dish.
  6. Cover tightly with foil and bake for 50 minutes.
  7. Remove the foil, sprinkle the remaining cheddar on top, and bake 15-20 minutes more, until the potatoes are fork-tender and the top is golden and bubbly.
  8. Rest 10 minutes so the layers set. Scatter with chives or parsley and serve warm.

Notes

Slice potatoes evenly, about 1/8 inch, so they cook at the same rate. Rest 10 minutes before serving for clean slices. Leftovers keep 4 days in the fridge or 2 months in the freezer.