Wisconsin Cheddar Cheeseburger Potato Skins

 

For Bacon Cheeseburger version, top with crispy bacon bits.

Wisconsin Cheddar Cheeseburger Potato Skins

Everyone's favorite atop a crispy potato boat.  Yummy burger filling gets better with melted cheddar cheese on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 810
Course: Appetizer
Ingredients Method

Ingredients
  

  • 4-5 small russet pototos, scrubbed and thoroughly dried
  • 1 tbsp extra virgin olive oil
  • 0.5 cup diced onion
  • 0.5 lb ground beef or ground turkey
  • 1 cup ketchup
  • 1 tbsp yellow mustard
  • 0.5 tsp garlic powder
  • salt & pepper to taste
  • 2 tbsp butter, melted
  • 4-5 slices Wisconsin cheddar cheese, cut in half
FOR TOPPINGS
  • shredded lettuce
  • dices tomato
  • dices dill pickle
FOR SAUCE
  • 0.25 cup ketchup
  • 0.25 cup mayonnaise

Method
 

  1. Heat oven to 425°F.
  2. 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.
  3. 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.
  4. Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4inch 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.
  5. 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.
  6. Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish.  Serve immediately.

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