Cheeseburger Potato Skins Recipes

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CHEESEBURGERS POTATO SKINS



Cheeseburgers Potato Skins image

Provided by Food Network Kitchen

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Grilled mini burgers, lettuce, tomato, ketchup and pickles on cheesy skins
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

HAMBURGER POTATO SKINS



Hamburger Potato Skins image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

8 small russet potatoes
Vegetable oil, for the potatoes
1 pound ground beef
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon ketchup
1 1/2 teaspoons seasoning salt
1 teaspoon yellow mustard
2 to 3 dashes Worcestershire sauce
1 cup grated Cheddar
1/2 cup shredded lettuce
1/2 cup chopped pickles
Sesame seeds, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
  • As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
  • Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
  • Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.

CHEESEBURGER POTATO SKINS



Cheeseburger Potato Skins image

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

Provided by Amanda Rettke--iamhomesteader.com

Categories     Appetizer

Time 1h30m

Number Of Ingredients 18

4 medium Russet potatoes, (cleaned and dried)
2 tablespoons vegetable oil, (divided)
1 teaspoon kosher salt, (divided)
1 teaspoon olive oil
¼ cup (40 g) red onion, (finely diced)
1 teaspoon garlic, (minced)
½ pound ground beef
½ teaspoon Worcestershire sauce
⅛ teaspoon kosher salt
⅛ teaspoon pepper
1 cup mild cheddar cheese, (shredded, divided)
¼ cup (58 g) mayonnaise
2 teaspoons yellow mustard
2 teaspoons ketchup
shredded lettuce, (for garnish)
Roma tomatoes, (diced, for garnish)
dill pickles, (diced, for garnish)
red onion, (diced, for garnish)

Steps:

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

Nutrition Facts : Calories 248 kcal, ServingSize 1 serving

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