Cheeseburger Potato Skins

Name: Cheeseburger Potato Skins
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 4 medium russet potato; 2 tablespoons vegetable oil; 1 teaspoon kosher salt; 1 teaspoon olive oil; ¼ cup red onion; 1 teaspoon garlic; ½ pound ground beef; ½ teaspoon Worcestershire sauce; ⅛ teaspoon kosher salt; ⅛ teaspoon black pepper; 1 cup cheddar cheese; ¼ cup mayonnaise; 2 teaspoons yellow mustard; 2 teaspoons ketchup; lettuce; Roma tomato; dill pickles; red onion

User Reviews

5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8
Calories
248 kcal
Course
Appetizer

Cheeseburger Potato Skins

Iris Hanson

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Cheeseburger Potato Skins are Russet potatoes filled with ground beef, red onions, and cheddar cheese, drizzled with a blend of your favorite condiments.

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Ingredients

Servings

Potatoes

4 medium russet potato cleaned and dried
2 tablespoons vegetable oil divided
1 teaspoon kosher salt divided

Filling

1 teaspoon olive oil
¼ cup red onion finely diced
1 teaspoon garlic minced
½ pound ground beef
½ teaspoon Worcestershire sauce
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup cheddar cheese shredded, divided, mild

Sauce

¼ cup mayonnaise
2 teaspoons yellow mustard
2 teaspoons ketchup

Toppings

lettuce for garnish, shredded
Roma tomato diced, for garnish
dill pickles diced, for garnish
red onion diced, for garnish

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Instructions

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Potatoes

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
Using a fork, pierce holes all around the surface of each potato.
Evenly coat each potato with about a teaspoon of oil and sprinkle each with about ¼ teaspoon of salt.
Place the potatoes onto the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are fork-tender.*
Remove the potatoes from the oven and allow them to cool enough to be able to handle them.
Once the potatoes are cooled enough to touch, cut each of them in half lengthwise.
Using a spoon, scoop out the inside of each section of potato, leaving about ¼-inch of the skin covered.
Use the remaining oil to brush both the insides and outsides of the potato halves.
Place each of the potato halves evenly onto the baking sheet with the skin facing up. Cook for 20 minutes, flipping them over halfway through. While the potatoe skins are baking, prepare the hamburger mixture.

Hamburger

In a large skillet over medium heat, add oil.
When hot, add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook for an additional minute.
Add the ground beef, Worcestershire sauce, salt, and pepper. Cook, stirring occasionally, breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease as necessary. While the hamburger is browning, make the sauce.

Sauce

To a small bowl, add the mayonnaise, mustard, and ketchup. Mix to combine. Store in the refrigerator until ready to add to the potatoes.

Assembly

Fill each potato skin with the hamburger mixture and top each with shredded cheese. (I added about 2 tablespoons of cheese to each potato skin.)
Place the filled potato skins in the oven to broil for one minute, or until the cheese is hot and bubbly.
Serve potato skins topped with lettuce, tomatoes, pickles, onions, and sauce.