Cheesy Burger Potato Boats

This post is sponsored by the
Ohio Beef Council; all opinions are my own. Thanks for
supporting beef farmers!

The excitement of the big game is almost here, and if you’re anything like
me, you’re already planning your ultimate food lineup! This year, I’ve
teamed up with my wonderful friends at the Ohio Beef Council to bring you
this absolutely AMAZING Cheeseburger Stuffed Potato Skins recipe. These are
so good, they just might steal the show and have everyone asking, “What
game?!” Seriously, they are that delicious and addictive.

Currently, I’m perfecting my game-day spread, and alongside these phenomenal
potato skins, I’m also preparing some
stuffed mushrooms,
mouth-watering
French Dip sliders, and a
fantastic
sheet pan nachos. But
these cheeseburger potato skins are destined to be the star player, a truly
unforgettable appetizer that combines the best of classic comfort food.

My goal is to ensure everyone has the happiest bellies this Sunday, and this
recipe is a guaranteed touchdown.

How to Craft These Irresistible Potato Skins: A Step-by-Step Guide

Making any kind of potato skins inherently takes a little time due to the
multiple baking stages required to achieve that perfect crispy exterior and
fluffy interior. However, the patience is always amply rewarded, and these
cheeseburger potato skins are absolutely no exception to that rule. Every
layer of flavor and texture is well worth the effort!

• First Bake the Potatoes: Begin by thoroughly washing your
  russet potatoes and patting them completely dry. Drizzle and brush each
  potato generously with olive oil, then poke them several times all over
  with a fork to allow steam to escape during baking. Place them on a
  baking sheet and bake in a preheated oven at 400°F (200°C) for
  approximately 50 minutes to an hour, or until they are perfectly tender
  when pierced with a fork. Once baked, remove them from the oven and allow
  them to cool until they are comfortable enough to handle. You can
  technically complete this initial baking step a day in advance if you
  wish, scooping out the centers the next day for easier assembly.
• Prepare the Potato Shells for Crispiness: Once the
  potatoes are cool enough to touch, carefully slice each potato in half
  lengthwise. Using a spoon, gently scoop out the soft potato flesh from
  the centers, leaving about a 1/4-inch thick border around the edges and
  bottom to maintain the integrity of the potato skin. If you prefer a
  bit more potato and slightly less crispiness, you can leave a thicker
  edge. Next, increase your oven temperature to 425°F (220°C). Lightly
  brush both the inside and outside of each scooped potato skin with more
  olive oil, then season generously with salt and pepper. Arrange the
  potato halves face down on a parchment-lined baking sheet and bake for
  about 10-15 minutes. Flip them over and bake for another 10-15 minutes,
  or even longer, until they reach your desired level of golden-brown
  crispiness. The crispier you bake them now, the better the final texture!

Essential Recipe Tips and Handy Notes:

• Achieve Extra Crispiness with Your Air Fryer! For an
  even crispier potato skin texture, you can absolutely utilize your air
  fryer. After you’ve scooped out the potato flesh and brushed the skins
  with olive oil, preheat your air fryer to 400°F (200°C). Air fry the
  empty potato skins for approximately 5 minutes – no need to flip them.
  You might need to work in batches, depending on the size of your air
  fryer. Once the skins are crispy, spoon in the cheeseburger mixture and
  top with shredded cheese. Air fry again at 350°F (175°C) for about 2-4
  minutes, or until the cheese is beautifully melted and bubbly.
• Clever Ways to Reduce Food Waste with Scooped Potatoes:
  After scooping out the centers, you’ll find yourself with a good amount
  of fluffy potato flesh. Don’t let it go to waste! This can be
  transformed into a delicious side dish. Simply mix the scooped potato
  with a splash of milk, a pat of butter, and season with salt and pepper
  for a quick and easy mashed potato side. Another favorite option is to
  add a sprinkle of salt and pepper, top with a little cheese, and bake it
  alongside your potato skins for a simple, cheesy potato accompaniment.
  You could also use it as a base for potato croquettes, add it to a
  thickening soup, or even mix it into a shepherd’s pie.
• Make-Ahead Magic: Prepare Parts in Advance! To save
  time on game day, you can prep certain components of this recipe ahead of
  time. The potatoes can be baked and scooped a day in advance, stored in
  an airtight container in the refrigerator. You can also prepare the
  cheeseburger filling a day or two ahead. Store it separately in the
  fridge, and simply reheat gently before stuffing the potato skins. This
  allows for quicker assembly when you’re ready to serve.
• Pairing with the Perfect Beverage: If you’re looking to
  complement these savory game day appetizers with a great beer, check out
  this insightful
  guide
  on beef and alcohol pairings! A general rule of thumb is that the bolder
  and beefier the flavor of the dish, the more robust or full-bodied beverage
  you’ll want to choose to stand up to its richness. Consider a hearty ale
  or a crisp lager.
• Optimal Cheese Melting: For the best cheesy experience,
  always opt for freshly shredded cheese. Pre-shredded varieties often
  contain anti-caking agents that can prevent them from melting smoothly,
  resulting in a less appealing texture. For a truly gooey finish, grate
  your cheese right before use.

Creative Toppings and Exciting Add-Ins for Cheeseburger Potato Skins:

The versatility of these cheeseburger potato skins means there are countless
fun ways to enhance their flavor and make them truly your own. Don’t be
afraid to get creative with these delicious additions:

• Sliced Black Olives: Add a briny, savory note and a
  beautiful visual contrast.
• Diced Jalapeños: For those who love a bit of heat,
  fresh or pickled jalapeños offer a fantastic spicy kick.
• A Dollop of Guacamole: Creamy, fresh guacamole adds a
  rich, buttery texture and a vibrant flavor that pairs wonderfully with
  beef.
• Diced Pickles or Pickle Relish: Introduce a tangy,
  acidic crunch that perfectly cuts through the richness of the beef and
  cheese, mimicking a classic burger experience.
• A Fried Egg on Top: For a decadent and satisfying
  addition, a runny fried egg adds richness and an extra layer of protein.
• Sautéed Mushrooms: Earthy, savory sautéed mushrooms
  bring an umami depth that complements the beef beautifully.
• Crispy Chopped Bacon: Everything’s better with bacon!
  Its smoky, salty crunch is an absolute classic pairing with cheeseburger
  flavors.
• Vary the Cheese: Experiment with different cheese
  varieties. Try pepper jack for a spicy kick, smoked gouda for a deeper
  flavor, or provolone for a smoother melt.
• Stir in Your Favorite Hot Sauce: For a personalized
  level of spice, mix a dash of your preferred hot sauce directly into the
  cheeseburger mixture.
• Add Ranch Seasoning to the Meat: A teaspoon of ranch
  seasoning blend can infuse the beef with a savory, herbaceous, and
  slightly tangy flavor profile that’s surprisingly delicious.
• Top with Shredded Lettuce: For a fresh, crisp texture,
  a sprinkle of shredded iceberg lettuce right before serving adds a nice
  contrast.
• Dip in Your Favorite Burger Sauce! Offer a side of
  special sauce – whether it’s a classic Big Mac-style sauce, a smoky BBQ
  sauce, or a zesty aioli – for an extra layer of flavor.

Cheeseburger Potato Skins Recipe

These beefy, cheesy Cheeseburger Potato Skins are an easy and fun combo
of two classic favorites. Perfect for game day!

Ingredients

• 8 medium russet potatoes
• 2-3 tablespoons olive oil, approximately
• Salt and freshly ground black pepper, to taste
• 1 lb ground beef (90/10 ground sirloin recommended)
• 1/2 small onion, finely diced
• 1/4 cup ketchup
• 2 teaspoons yellow mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese, divided (freshly shredded recommended)
• Optional toppings: sour cream, chives, diced tomatoes, pickles

Instructions

1. Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly
   and pat them completely dry. Brush each potato with olive oil and poke
   several holes all over with a fork. Place them on a baking sheet and bake
   for approximately 50 minutes to 1 hour, or until they are tender when
   pierced with a fork. Remove from the oven and allow them to cool slightly
   until they can be comfortably handled.
2. Increase the oven temperature to 425°F (220°C). Once cooled, carefully
   slice each potato in half lengthwise. Using a spoon, scoop out the center
   flesh from each potato half, leaving about a 1/4-inch border around the
   edges to form a sturdy shell. Lightly brush both the inside and outside
   of each scooped potato skin with additional olive oil and season
   generously with salt and pepper. Arrange the potato halves face down on a
   parchment-lined baking sheet and bake for about 10-15 minutes. Flip them
   over and bake for another 10-15 minutes, or until the skins are golden
   brown and crispy. The longer you bake them, the crispier they will be.
3. While the potato skins are crisping in the oven, prepare the cheeseburger
   mixture. Heat 1 tablespoon of olive oil in a large skillet over
   medium-high heat. Add the diced onion and sauté for 3-4 minutes, until
   translucent. Add the ground beef to the skillet, breaking it into small
   chunks with a spoon, and brown it thoroughly until no pink remains. Once
   cooked, carefully drain any excess grease from the skillet and return the
   beef to the pan.
4. Stir the ketchup, yellow mustard, Worcestershire sauce, garlic powder,
   salt, and pepper into the browned beef mixture, mixing well to combine.
   Add 1 cup of the shredded cheddar cheese to the skillet and stir
   continuously until the cheese is completely melted and smoothly
   incorporated into the beef mixture.
5. Once the potato skins are crispy, spoon about 1 to 1.5 tablespoons of the
   cheeseburger mixture into each potato half, filling them generously.
   Sprinkle the remaining 1 cup of shredded cheese evenly over the top of
   each stuffed potato skin.
6. Return the assembled potato skins to the oven and bake for an additional
   3-5 minutes, or until the cheese on top is melted and bubbly.
7. Remove from the oven and let them cool for several minutes before
   transferring to a serving platter. Garnish with your favorite toppings
   and serve immediately. Enjoy your delicious Cheeseburger Potato Skins!

Notes

• Air Fryer Method: For extra crispy potatoes, after
  scooping and brushing with oil, air fry at 400°F (200°C) for about 5
  minutes (no need to flip). Work in batches if necessary. Then, add the
  cheeseburger mixture and cheese, and air fry again at 350°F (175°C) for
  2-4 minutes until the cheese is melted.
• Reduce Food Waste: Don’t discard the scooped-out potato
  flesh! Mix it with a splash of milk, butter, salt, and pepper for a
  simple mashed potato side dish. You can also bake it with a little cheese
  for a quick side or incorporate it into other recipes.
• Make Ahead: You can bake and scoop the potatoes a day
  in advance. The cheeseburger mixture can also be prepared a day ahead
  and reheated gently before stuffing.

Nutrition Information (Approximate)

Nutrition information is automatically calculated, so it should only be
used as an approximation.

• Calories: 178 kcal
• Carbohydrates: 16g
• Protein: 11g
• Fat: 8g
• Saturated Fat: 4g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 2g
• Trans Fat: 0.2g
• Cholesterol: 33mg
• Sodium: 239mg
• Potassium: 461mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 163 IU
• Vitamin C: 5mg
• Calcium: 117mg
• Iron: 1mg