Cheeseburger Potato Skins

How to Make Cheeseburger Potato Skins

1. 1

   Step 1: Par-cook and crisp the potato skins

   Active 6 min · Passive 16 min

   Prick the 4 russet potatoes all over with a fork, rub them with 1 tbsp olive oil and 1 tsp kosher salt, then microwave on high for 6 minutes until just tender. Let cool slightly, halve lengthwise and scoop out most of the flesh leaving a 1/4-inch border (reserve scooped potato for another use). Brush the cut sides and outsides with the remaining 1 tbsp olive oil and place cut-side up on a baking sheet; crisp in a 450°F (230°C) oven for about 10–12 minutes or in an air fryer at 400°F (200°C) for 8–10 minutes until browned and crisp.

   For this step

   • 4 mediumRusset potatoes
   • 2 tbspOlive oil
   
2. 2

   Step 2: Cook and crumble the bacon

   Active 8 min

   While the skins are crisping, cook 4 slices of bacon in a skillet over medium heat until very crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into bite-size pieces.

   For this step

   • 4 slicesBacon
   
3. 3

   Step 3: Brown and season the ground beef

   Active 8 min

   In the same skillet over medium-high heat, add the 1 lb ground beef and cook, breaking up with a spatula, until browned, about 6–8 minutes. Stir in 1 tbsp Worcestershire sauce and the remaining 1/2 tsp kosher salt, cook another minute, then drain any excess fat and remove from heat.

   For this step

   • 1 lbGround beef (80/20)
   • 1 tbspWorcestershire sauce
   
4. 4

   Step 4: Fill skins, top with cheese & bacon, and melt

   Active 6 min · Passive 4 min

   Divide the cooked ground beef evenly among the 8 potato skin halves, pressing slightly into each shell. Sprinkle the 1.5 cups shredded cheddar evenly over the beef and top with the crumbled bacon. Return the filled skins to the oven or air fryer and heat at 450°F (230°C) for 3–4 minutes (or air fry 2–3 minutes) until the cheddar is fully melted. Remove and sprinkle the chopped dill pickles over the hot skins.

   For this step

   • 1 1/2 cupsCheddar cheese, shredded
   • 1/3 cupDill pickles, chopped
   
5. 5

   Step 5: Make ketchup–mustard drizzle and serve

   Active 2 min

   Whisk together 3 tbsp ketchup and 2 tbsp yellow mustard in a small bowl to make a tangy drizzle. Drizzle the ketchup–mustard over the finished skins, garnish with extra chopped pickles if you like, and serve hot (recommendation: 2 potato skins per person).

   For this step

   • 3 tbspKetchup
   • 2 tbspYellow mustard
   

1. Prick the 4 russet potatoes all over with a fork, rub them with 1 tbsp olive oil and 1 tsp kosher salt, then microwave on high for 6 minutes until just tender. Let cool slightly, halve lengthwise and scoop out most of the flesh leaving a 1/4-inch border (reserve scooped potato for another use). Brush the cut sides and outsides with the remaining 1 tbsp olive oil and place cut-side up on a baking sheet; crisp in a 450°F (230°C) oven for about 10–12 minutes or in an air fryer at 400°F (200°C) for 8–10 minutes until browned and crisp.
2. While the skins are crisping, cook 4 slices of bacon in a skillet over medium heat until very crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into bite-size pieces.
3. In the same skillet over medium-high heat, add the 1 lb ground beef and cook, breaking up with a spatula, until browned, about 6–8 minutes. Stir in 1 tbsp Worcestershire sauce and the remaining 1/2 tsp kosher salt, cook another minute, then drain any excess fat and remove from heat.
4. Divide the cooked ground beef evenly among the 8 potato skin halves, pressing slightly into each shell. Sprinkle the 1.5 cups shredded cheddar evenly over the beef and top with the crumbled bacon. Return the filled skins to the oven or air fryer and heat at 450°F (230°C) for 3–4 minutes (or air fry 2–3 minutes) until the cheddar is fully melted. Remove and sprinkle the chopped dill pickles over the hot skins.
5. Whisk together 3 tbsp ketchup and 2 tbsp yellow mustard in a small bowl to make a tangy drizzle. Drizzle the ketchup–mustard over the finished skins, garnish with extra chopped pickles if you like, and serve hot (recommendation: 2 potato skins per person).