I’m sharing my take on a hearty skillet dish with tender diced potatoes layered with savory chili and gooey melted cheese—perfect for a warm, satisfying one‑pan dinner.

Cheesy Chili Potato Skillet Delight

Why I’ll Love This Recipe

I love how the crispy edges of skillet potatoes mingle with spicy chili and stringy melted cheese. I can make it all in one pan, and it comes together fast. It’s a fill‑up dish that feels indulgent but easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dish:

potatoes (diced red or russet)
olive oil or butter
onion and garlic (optional)
canned or homemade chili (bean‑beef or vegetarian style)
shredded cheddar cheese (or cheese blend)
salt, pepper, and chili powder or cumin for seasoning

directions

I heat oil or butter in a large cast‑iron or oven‑safe skillet over medium heat. I sauté diced onion until softened, add garlic briefly if I’m using.
I stir in diced potatoes, seasoning with salt, pepper, chili powder, and cumin. I cook until potatoes start to brown and crisp at the edges, stirring occasionally.
When potatoes are nearly tender, I spoon chili over them, spreading evenly.
I sprinkle shredded cheese all over the top.
I cover the skillet and let sit over low heat until cheese melts through—about 5 minutes. Or I briefly put it under a broiler to bubble and crisp the cheese.
I remove from heat and let rest a few minutes before serving so the cheese sets slightly.

Servings and timing

This makes about 4–6 servings, depending on appetite and whether it’s a main or side.
Prep time is around 15 minutes, cooking time about 30–35 minutes, total roughly 45 minutes.

Variations

I sometimes use frozen pre‑cooked diced potatoes or hash browns to save time.
I can swap cheddar for pepper jack, mozzarella, or a cheese blend for different flavor and melt.
I can add extras like diced bell pepper, jalapeño, corn, or beans.
For extra crunch, I stir in or top with crushed tortilla chips or Fritos just before serving.
For a creamy twist, I dollop sour cream or Greek yogurt and garnish with sliced green onions or cilantro.

storage/reheating

I store leftovers covered in the fridge for up to 3–4 days. To reheat I warm in the oven or in the skillet over medium-low heat until hot and the cheese is melted again. I avoid microwaving, since that can make the potatoes soggy—though it works in a pinch.

FAQs

Can I use canned chili or does it need to be homemade?

I often use canned chili—bean‑and‑beef or vegetarian style works fine. Homemade adds more depth, but canned is convenient and tasty.

What kind of potatoes give the best texture?

I prefer red or Yukon gold for a bit of creaminess, or russet for crispier edges. Frozen diced potatoes or thawed hash browns cut time and still bake nicely.

Can this be made gluten‑free or vegetarian?

Absolutely—I use gluten‑free chili or a bean‑only chili, and the dish remains hearty and flavorful with no wheat.

How do I avoid soggy potatoes under the chili?

I crisp the potatoes first in the skillet before adding chili. That ensures I get crisp edges that hold up after adding sauce.

Can I make it ahead of time?

Yes—I prepare the potatoes and chili separately, then assemble and reheat in skillet or oven when ready to serve. It reheats well and the flavors meld.

Conclusion

I love this Cheesy Chili Potato Skillet Delight because it’s quick, comforting, and satisfying—all in one pan. Whether I’m feeding family or just craving something warm and cheesy, this is one of my go‑to meals. I hope when I make it, I savor every cheesy, spiced, perfectly crispy bite as much as I do!