Cheeseburger Potato Skins
These game day-ready potato skins bring cheeseburger flavor into a bite-size nosh.
- 4 Idaho potatoes
- Extra virgin olive oil (EVOO), for drizzling
- 1/2 cup onion, minced
- 2 cloves garlic
- 1 pound ground beef
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- A few dashes of hot sauce
- Salt and freshly ground black pepper
- 1 cup cheddar cheese
- Chopped pickles, tomatoes and shredded lettuce, for garnish
- Pre-heat the oven to 400ºF.
- Place the potatoes on a baking sheet and bake until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.
- In a skillet, sauté the onions and garlic until translucent, about 5 minutes. Add the beef and brown. Add the ketchup, mustard, Worcestershire sauce and hot sauce. Season with salt and pepper.
- Place the cheeseburger mixture into each potato skin on the baking sheet; sprinkle cheese over each of them. Place back into the oven to melt the cheese, 1-2 minutes.
- Once the potato skins come out of the oven, top with chopped pickles, tomatoes and shredded lettuce.