Preheat the oven to 400°F.

In a 12-inch oven-safe skillet over medium-high heat, brown bacon. Reserve bacon, drain off half the fat and cook beef in rest.

Toss the sliced potatoes with 1 tbsp olive oil, ¾ tsp salt, and ¼ tsp pepper.

Brown the ground beef, breaking it up, about 6-7 minutes, in bacon fat. Drain excess grease.

Add the onion and bell pepper and cook 4-5 minutes until softened. Stir in the garlic, smoked paprika, thyme, and remaining salt and pepper; cook 1 minute. Transfer to a bowl and wipe out the skillet.

Brush the skillet with the remaining 1 tbsp olive oil. Layer half the potatoes in the bottom, top with the beef mixture and ½ cup cheese, then shingle the remaining potatoes on top.

Pour the broth evenly over the top. Cover tightly and bake 35-40 minutes, until the potatoes are fork-tender.

Uncover, sprinkle with the remaining 1 ½ cups cheese, and bake 10-15 minutes until melted and golden. Broil 1-2 minutes for extra browning if desired.

Rest 5-10 minutes, garnish, and serve.