Cheeseburger Potato Skins are Russet potatoes filled with ground beef, red onions, and cheddar cheese, drizzled with a blend of your favorite condiments. Then, burger toppings are added to the potato skins. Try my Twice Baked Potatoes for another stuffed potato favorite!
Cheeseburger Potato Skins
This appetizer is like eating your favorite cheeseburger in potato skins. Perfectly baked potatoes are halved with most of the insides scooped out. Then, the halves (like potato boats) are baked a second time for nice, crispy skins. Finally, it’s about filling them with ground beef, cheese, lettuce, tomatoes, pickles, and onions. And then, don’t forget to top them with a combination of mayonnaise, mustard, and ketchup.
Ingredients & Substitutions
Potatoes: You will need 4 Russet potatoes. I like Russet potatoes because their skins are thick enough to hold all of the delicious ingredients and they bake nice and crispy. And, did you know that potatoes are a great source of Vitamin C, potassium, and fiber? In addition, eating the skin will increase these health benefits.
Meat: I used ground beef, but you could definitely try these with ground chicken or ground turkey, too!
Cheese: Shredded mild cheddar cheese was what I used in this recipe. However, you could certainly add your favorite kind of cheese from American cheese to provolone to Pepper Jack. Swiss cheese would also be a great choice.
Sauce: The sauce is simply a combination of popular condiments added to burgers. It is a mixture of mayonnaise, yellow mustard, and ketchup. Of course, you could leave that off or use one or two of your favorite condiments.
Toppings: The toppings I added (lettuce, tomato, pickles, onions) are just suggestions; you can certainly add as many or as few toppings as you prefer. Try adding some crispy, crumbled bacon. Yum!
What Can I Do With the Extra Potatoes?
Since these are potato skins, about 70% of the potato filling is scooped out so the skins can be filled. So, what can you do with the potatoes that you scooped out? Well, first and foremost, don’t throw them out! Save the insides for mashed potatoes, hashbrowns, tater tots, or even homemade gnocchi.
Can I Make These in an Air Fryer?
Yes, you can certainly make these Cheeseburger Potato Skins in the air fryer. To get started, first, bake the potatoes using my Air Fryer Baked Potatoes recipe. After the potatoes have been baked, scoop out the insides. Next, instead of placing the scooped-out halves in the oven, place each of the halves into the basket of your air fryer. Air fry at 400°F for 4 minutes on each side (a total of 8 minutes) to crisp up the skins. After that, fill the potato skins with the fillings and place them back in the air fryer for 2-3 minutes (still at 400°F). Top with the sauce and all the fixings!
Can I Make Cheeseburger Potato Skins Ahead of Time?
Sure, you can at least get a bit of a head start with this recipe. Get the potatoes baked and store them in the refrigerator for up to two days. Or, if not making the potato skins within a couple of days, go a step further and get the baked potatoes halved and scoop out the insides. Then, place the skins in the freezer until solid. Finally, store the frozen potato skins in a freezer-safe container for up to a month.
How to Store Potato Skins
Store Cheeseburger Potato Skins in the refrigerator for up to 2 days in the refrigerator. Store them in an airtight container. Reheat them in the oven when ready to enjoy them again!
Cheeseburger Potato Skins
- 4 medium Russet potatoes, cleaned and dried
- 2 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon olive oil
- ¼ cup (40 g) red onion, finely diced
- 1 teaspoon garlic, minced
- ½ pound ground beef
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 cup mild cheddar cheese, shredded, divided
- ¼ cup (58 g) mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- shredded lettuce, for garnish
- Roma tomatoes, diced, for garnish
- dill pickles, diced, for garnish
- red onion, diced, for garnish
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- Using a fork, pierce holes all around the surface of each potato.
- Evenly coat each potato with about a teaspoon of oil and sprinkle each with about ¼ teaspoon of salt.
- Place the potatoes onto the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are fork-tender.*
- Remove the potatoes from the oven and allow them to cool enough to be able to handle them.
- Once the potatoes are cooled enough to touch, cut each of them in half lengthwise.
- Using a spoon, scoop out the inside of each section of potato, leaving about ¼-inch of the skin covered.
- Use the remaining oil to brush both the insides and outsides of the potato halves.
- Place each of the potato halves evenly onto the baking sheet with the skin facing up. Cook for 20 minutes, flipping them over halfway through. While the potatoe skins are baking, prepare the hamburger mixture.
- In a large skillet over medium heat, add oil.
- When hot, add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook for an additional minute.
- Add the ground beef, Worcestershire sauce, salt, and pepper. Cook, stirring occasionally, breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease as necessary. While the hamburger is browning, make the sauce.
- To a small bowl, add the mayonnaise, mustard, and ketchup. Mix to combine. Store in the refrigerator until ready to add to the potatoes.
- Fill each potato skin with the hamburger mixture and top each with shredded cheese. (I added about 2 tablespoons of cheese to each potato skin.)
- Place the filled potato skins in the oven to broil for one minute, or until the cheese is hot and bubbly.
- Serve potato skins topped with lettuce, tomatoes, pickles, onions, and sauce.
Did you make this recipe?
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