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Be ready for game day with these beefy cheesy Cheeseburger Potato Skins. An easy recipe to whip up and a fun combo of two classic favorites. Add all the fun toppings and maybe even pair it with a secret sauce! Air fryer instructions included!
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
The big game is almost here and if you are like me, you are excited for all of the food! Partnering up with my friends at Ohio Beef Council to bring you this AMAZING Cheeseburger Stuffed Potato Skins recipe that will have everyone saying, "What game?!" Yea, they are that good!
Currently getting my line up ready and aside from these skins, there will be stuffed mushrooms, French Dip sliders, some sort of nachos and more!
Make sure everyone has the happiest of bellies this Sunday!
Why You Will Love These Cheeseburger Potato Skins:
- Beef is the fuel you will love! There’s no stronger protein source than beef! One 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams). What's not to love about that, right?
- While they take some time, the overall recipe is very easy! Yes, potato skins take time for sure in general since you have to bake and re-bake the potatoes. However, aside from that, you will just need to brown the beef, stir in some ingredients, stuff the potato skins and then bake them topped with cheese.
- Easy to vary and make them your own. This recipe is the perfect base for plenty off add-ins. Think outside the bun and add in some of your favorite burger toppings and more. Diced jalapeño, chopped bacon, pickles, and so much more.
- You support local families and farmers when you buy beef! In Ohio, more than 17,000 families own and operate beef farms, Beef farming is a lot of work. The Ohio beef farming community never takes a day off. Dedicated farmers work tirelessly to provide safe, wholesome food to American families.
- A party crowd pleaser! You cannot go wrong with anything "cheeseburger stuffed" and these cheeseburger potato skins are no exception. A cheesy, beefy finger food that will literally be gone in a flash!
Recipe Ingredients:
- ground beef: I prefer a leaner ground beef like sirloin in this cheeseburger potato skins recipe. This lessens the amount of grease that will settle into the potatoes--I drain the grease from the skillet, but it helps to start out with a little less to begin. You will still be ok if you use ground chuck or another ground version--just make sure to drain it!
- potatoes: smaller sized russet potatoes are ideal for this recipe. This makes for an easy handheld potato skin. If you want to eat them with a fork, that's fine as well, you can use slightly larger potatoes. I always use 8, but you can vary the amount of potatoes used based on how large they are and how much or little you want to stuff them. Just have a few extras on hand!
- olive oil: You will need this for baking the potatoes, browning the meat and then brushing the potato skins to get them crispy before adding the cheeseburger mixture. Make sure you have a few tablespoons on hand.
- onion: about ½ of an onion, small diced.
- ketchup: what is a burger without ketchup right? Stir it right into the mixture!
- mustard: I use yellow mustard for the classic cheeseburger flavor but you can opt for a dijon mustard or a spicy mustard to add a kick.
- Worcestershire sauce: a must in this recipe to round out the flavor
- garlic powder: about ½ teaspoon, but you can add a bit more if preferred.
- salt/pepper: fresh cracked pepper and sea salt for flavor
- cheese: I use milk cheddar but your favorite cheese is great. Freshly shredded will melt much more nicely into the cheeseburger mixture than packaged shredded cheese.
- toppings: keep it simple and classic, or throw it all on! We typically add a dollop of sour cream, diced tomatoes and chives but the options are ENDLESS. See below for lots of ideas!
How to Make These Potato Skins:
The potato prep takes time if making any sort of potato skins, but the patience always pays off because they are always SO delicious and these are no exception.
- Start off by baking your potatoes. You can technically do this a day in advance if desired, as long as you scoop out the center for easier stuffing the next day. Wash your potatoes and pat dry. Brush with olive oil, poke with a fork several times and bake for abut 50 minutes to an hour at 400°F or until the potatoes are nice and soft.
- Remove the potatoes and allow to sit until cool enough to touch. Once they are cool enough, slice each in half lengthwise and then scoop out the centers so that you have about ¼ of an inch edge to hold the potatoes together. You can take less than that if you want more potato and less crispiness.
- Once the centers are scooped out, shift the oven to 425°F and brush the inside and outside of each potato with olive oil and season with salt and pepper. Place them face down and bake for about 10-15 minutes before flipping. The crispier you want your potato skins, the longer you will want to bake them.
- While the scooped potato skins are baking, prep the cheeseburger mixture.
- Heat olive oil over medium high heat and add the onion. Sauté for several minutes or until onion starts to become translucent. Add the beef and brown. When the beef is browned, drain the grease and wipe or rinse the skillet to remove any excess.
- Add the mixture back into the skillet and stir in the ketchup, mustard, Worcestershire, salt, pepper and garlic powder. Add 1 cup of shredded cheese and stir until melted.
- Time to assemble your cheeseburger potato skins! When the potato skins are crisp, spoon the cheeseburger mixture into each potato--about 1 ½ tablespoons, and top with remaining cheese.
- Bake for about 3-5 more minutes or until cheese is melted. Remove from the oven and transfer to serving platter after cooling for 5 minutes.
- Garnish with all of your favorite toppings and enjoy!
Recipe Tips and Notes:
- You can also make these potato skins in the air fryer! If you want to use an air fryer for this recipe for extra crispy potatoes, add the scooped potatoes after brushing with oil and air fry at 400°F for about 5 minutes, no need to flip. Work in batches as needed. Add the cheeseburger mixture and shredded cheese and air fry again at 350°F for about 2-4 minutes or until cheese is melted. Work in batches if your air fryer is on the smaller size.
- Reduce food waste by using the scooped potatoes in another recipe. A lot of potato is scooped out after all is said and done. Mix the potato with a splash of milk, butter, salt and pepper for a simple side dish for your next dinner. I personally like to add a sprinkle of salt and pepper and top with cheese for a side dish as well.
- If you are looking to pair these game day apps with a good beer, check out this guide! A general rule-of-thumb is the beefier flavor the dish, the more robust or flavorful beverage you’ll want.
Storage Instructions:
These cheeseburger potato skins are best fresh from the oven. However, you can certainly still enjoy them as leftovers if necessary. They are still good within 3-4 days kept in an air tight container in the fridge.
To reheat, microwave for about 30-45 seconds. You can also bake at 350°F for about 10 minutes or until hot. Air frying leftovers is great as well. Pop them in the air fryer at 350°F for about 3-4 minutes.
Cheeseburger Stuffed Potato Skins Toppings and Add-Ins:
Lots of fun ways to add more flavor to these potato skins! Try any of the following:
- sliced black olives
- jalapeños
- a dollop of guacamole
- diced pickles or pickle relish
- a fried egg on top
- sautéed mushrooms
- chopped bacon
- vary the cheese--try pepper jack for a kick
- stir in your favorite hot sauce to the cheeseburger mixture
- add a teaspoon of ranch seasoning to the meat
- top with shredded lettuce
- dip in your favorite burger sauce!
Other Beef Recipes:
- Ground Beef Pasta Skillet
- Zucchini Beef Meatballs
- Simple Beef Pot Pie
- Slow Cooker Short Rib Ragu
- Mozzarella Stuffed Burgers
- French Dip Sliders
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Cheeseburger Potato Skins
Be ready for game day with these beefy cheesy Cheeseburger Potato Skins. An easy recipe to whip up and a fun combo of two classic favorites. Add all the fun toppings and maybe even pair it with a secret sauce!
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Servings: 16 potato skins
Calories: 178kcal
Ingredients
- 8 russet potatoes small/medium
- olive oil 2-3 tablespoons, approx.
- Salt and pepper
- 1 lb ground beef I use ground sirloin
- ½ onion small diced
- ¼ c ketchup
- 2 teaspoon yellow mustard
- 2 teaspoon Worcestershire sauce
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 c cheese divided
- sour cream, chives and other toppings
Instructions
- Preheat oven to 400°F. Rinse and pat dry the potatoes and then brush each with olive oil and poke several holes with a fork in each potato. Bake on a sheet pan for about 50 minutes to one hour or until nice and soft. Remove from the oven and allow to cool slightly so they can be handled.
- Shift the oven temperature to 425°F. Slice each potato in half lengthwise and scoop out the center of each potato so that there is about ¼ inch around each edge. You can scoop less out if you want more potato in each bite and less crispiness overall. Brush each potato half lightly with olive oil inside and out and season with salt and pepper. Arrange on a parchment lined sheet pan face down and bake about 10-15 minutes and then flip and bake another 10-15 minutes, based on desired crispiness.
- While the potato skins are baking, heat a tablespoon of olive oil over medium high heat. Add the diced onion and cook for about 3-4 minutes or until they are translucent. Add the ground sirloin (or whatever ground beef you are using) and brown, breaking into chunks. When the meat is browned, drain excess grease and return the meat back to the pan.
- Stir in the ketchup, mustard, Worcestershire sauce, garlic, salt and pepper and mix to combine. Add in one cup of the shredded cheddar and stir until melted.
- Scoop the cheeseburger mixture (about 1 ½ tablespoons) into each potato skin and top with remaining cup of shredded cheese. Bake for another 3-5 minutes or until cheese is melted.
- Remove from the oven and cool for several minutes before transferring to serving platter. Add your favorite toppings and serve! Enjoy!
Notes
- You can also make these potato skins in the air fryer! If you want to use an air fryer for this recipe for extra crispy potatoes, add the scooped potatoes after brushing with oil and air fry at 400°F for about 5 minutes, no need to flip. Work in batches as needed. Add the cheeseburger mixture and shredded cheese and air fry again at 350°F for about 2-4 minutes or until cheese is melted. Work in batches if your air fryer is on the smaller size.
- Reduce food waste by using the scooped potatoes in another recipe. A lot of potato is scooped out after all is said and done. Mix the potato with a splash of milk, butter, salt and pepper for a simple side dish for your next dinner. I personally like to add a sprinkle of salt and pepper and top with cheese for a side dish as well.
Nutrition
Calories: 178kcal | 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: 163IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share beef recipes you are cooking up for the Super Bowl!
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