AuthorEllsworth
DifficultyBeginner

Loaded Potato Skins stuffed with ground beef and American cheese! What could be better?

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Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

 45 small russet potatoes, scrubbed and thoroughly dried
 1 tbsp olive oil
 ½ cup diced onion
 ½ lb ground beef or ground turkey
 ¼ cup ketchup
 1 tbsp yellow mustard
 ½ tsp garlic powder
 Salt & pepper, to taste
 2 tbsp butter, melted
 45 slices Wisconsin cheddar cheese, cut in half
 Shredded lettuce, for topping
 Diced tomato, for topping
 Diced pickle, for topping
For Topping Sauce:
 ¼ cup ketchup
 ¼ cup mayonnaise

Cooking Instructions
1

Heat oven to 425°F.

Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.

While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.

Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4 inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.

Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.

Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish. Serve immediately.

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Ingredients

 45 small russet potatoes, scrubbed and thoroughly dried
 1 tbsp olive oil
 ½ cup diced onion
 ½ lb ground beef or ground turkey
 ¼ cup ketchup
 1 tbsp yellow mustard
 ½ tsp garlic powder
 Salt & pepper, to taste
 2 tbsp butter, melted
 45 slices Wisconsin cheddar cheese, cut in half
 Shredded lettuce, for topping
 Diced tomato, for topping
 Diced pickle, for topping
For Topping Sauce:
 ¼ cup ketchup
 ¼ cup mayonnaise

Directions

Cooking Instructions
1

Heat oven to 425°F.

Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.

While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.

Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4 inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.

Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.

Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish. Serve immediately.

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