Cheeseburger Twice Baked Potatoes
Imagine all of the flavors of your favorite cheeseburger stuffed into a fluffy, buttery baked potato! These Cheeseburger Twice-Baked Potatoes are the perfect combination of the two classic comfort foods.
Servings: 8 twice-baked potatoes
Calories: 526kcal
Ingredients
Baked Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Cheeseburger Filling
- 2 pounds ground beef
- ½ cup (80 g) yellow onion, finely diced
- 1 cup (240 g) ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons hamburger seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
Mashed Potato Mixture
- ½ cup (119 g) heavy whipping cream
- ¼ cup (½ stick / 57 g) unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
Toppings
- ½ cup dill pickles, diced for garnish
- tomatoes, diced for garnish
Instructions
Baked Potatoes
- Preheat the oven to 400°F.
- Scrub the potatoes thoroughly and pierce each several times with a fork.
- Rub the potatoes with canola oil and sprinkle evenly with kosher salt.
- Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are fork-tender.
- Remove from the oven and let them cool slightly.
Cheeseburger Filling
- While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and onions and cook, breaking up the beef with a wooden spoon, until the meat is fully browned and the onions are softened. Drain off any excess grease.
- Stir in the ketchup, mustard, hamburger seasoning, seasoned salt, and garlic powder. Mix well and let it simmer over low heat for 3–4 minutes, until warmed through and well combined.
- Remove from the heat and set aside.
Assembling & Baking Twice Baked Potatoes
- Reduce the oven temperature to 350°F.
- Use a knife to slice the tops off each potato lengthwise. Carefully scoop out the center of the potato and place it into a large mixing bowl, leaving a sturdy shell intact. Be very careful not to tear the potato skin.
- Place the hollowed-out potato shells on a baking sheet.
- To the bowl of potato flesh, add heavy whipping cream, butter, garlic powder, salt, pepper, and ½ cup of the shredded cheddar cheese. Mash everything together until smooth and creamy.
- Spoon the mashed potato mixture evenly into the potato shells.
- Top each one with about ½ cup of the cheeseburger filling.
- Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the tops.
- Return the stuffed potatoes to the oven and bake for 15–20 minutes, or until heated through and the cheese is melted. For a golden bubbly top, broil for an extra 1–2 minutes, watching carefully.
- Garnish with the diced dill pickles and fresh tomatoes. Serve warm.
Nutrition
Serving: 1cheeseburger twice baked potato | Calories: 526kcal