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Loaded Queso Potato Bake

Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.

Loaded Queso Potato Bake


5 large Russet potatoes

5½ cups shredded cheese (cheddar/Jack)

4½ cups whole milk

5½ teaspoons cornstarch

3 teaspoons salt, divided

½ teaspoon cayenne pepper, divided

½ teaspoon cumin

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

½ yellow onion finely chopped

2 pounds lean ground turkey (or beef)

1½ tablespoons olive oil

Green onions (garnish)

Cilantro (garnish)

Tomatoes (garnish)

Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Peel and slice potatoes (about ¼“ thick), then boil until tender (about 8 minutes). Drain and set aside.
  3. Heat olive oil over medium-high heat, saute onions and peppers until soft (about 5 minutes), and set aside.
  4. Add turkey to skillet and cook with 1½ teaspoons salt and ¼ teaspoon of cayenne and cumin. Heat until turkey is cooked through (about 8 minutes). Drain and set aside.
  5. In a saucepan, toss shredded cheese with cornstarch until well coated. Place over medium-high heat and stir until cheese begins to melt.
  6. Add ½ milk and incorporate into cheese, continuing to cook and stir. Add milk until completely incorporated and queso is smooth and creamy.
  7. Add remaining 1½ teaspoon salt and ¼ teaspoon cayenne. Remove from heat.
  8. In a cast-iron skillet or baking dish, pour about ½ cup of queso, top with a layer of potatoes, then top with peppers and onions, followed by turkey. Add another ½ cup of queso, then continue with another layer of potatoes, peppers and onions, and turkey. Finish with a layer of potatoes and cover with remaining queso and shredded cheese.
  9. Cover and bake for 25–30 minutes or until bubbly and brown.
  10. Enjoy!