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.
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
Instructions
- 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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