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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Servings 810


  • 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


  • shredded lettuce
  • dices tomato
  • dices dill pickle


  • 0.25 cup ketchup
  • 0.25 cup mayonnaise


  • 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 1/4inch 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.
  • 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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