Cheeseburgers Potato Skins Recipes

CHEESEBURGERS POTATO SKINS

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.)

CHEESEBURGER POTATO SKINS

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.

HAMBURGER POTATO SKINS

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.