I saw this recipe idea on Pinterest the other day and knew I had to give it a try, especially since I have a bag full of potatoes that are needing to be used. These twice baked potatoes were not the ordinary lunch of leftovers we normally eat, but everyone loved these potatoes loaded with cheeseburger toppings, which made the extra effort in the kitchen 100% worth it!
If you love cheeseburgers and recipes with cheeseburger variations, you may also enjoy Amish cheeseburger casserole, cheeseburger soup or cheeseburger crunch burritos.
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Twice Baked Cheeseburger Potatoes
Ingredients
- 5-6 large potatoes
Filling:
- 4 oz. cream cheese
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/4-1/2 cup whole milk
Cheeseburger Topping:
- 1 pound ground beef
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Shredded cheddar cheese
Additional toppings:
- crumbled bacon, shredded lettuce, diced onion, diced tomato and cheeseburger sauce (see recipe below) optional
Instructions
Preheat oven to 400:
- Wash potatoes. Use a fork to prick the tops of the potatoes several times, then wrap each potato in foil and bake in the preheated oven for 60-80 minutes or until soft. Allow to cool slightly before handling.
- While the potatoes are baking, brown the beef for the cheeseburger mixture along with Worcestershire sauce, salt and pepper.
- Use a knife and spoon to hollow out the potatoes, forming a shell. Be careful not to puncture or tear the bottom or sides of the potato "boats." For extra fortification I like to leave some potato flesh inside to prevent the shell from being too weak to hold the filling.
- Mix the removed potato flesh with cream cheese, butter, salt and garlic powder, then add milk and continue mixing until the mashed potatoes are creamy, but still somewhat thick *see note. Fill the potato skins with mashed potatoes until almost level with the tops of the potatoes, leaving room for the cheeseburger topping.
Preheat the oven to 350.
- Top the filled potato skins with the ground beef mixture and then shredded cheddar cheese. Bake the loaded potatoes for an additional 10-15 minutes until the cheese has melted and is bubbly. Serve with your favorite cheeseburger toppings and enjoy!
Notes
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Cheeseburger Sauce Recipe:
I like to serve my cheeseburger potatoes with this sauce, but you can also do a simple cheese sauce which would taste delicious as well. For the cheeseburger sauce you will need: 1/4 cup ketchup, 1/2 cup mayonnaise, 1 1/2 tablespoons prepared mustard, 1/2 teaspoon garlic powder and 2-3 tablespoons dill pickle juice. Mix all together until smooth. The ingredients for the cheeseburger sauce can be added to taste.
Step 1-2: Wash the potatoes and pierce tops with a fork, then wrap in foil and bake at 400 degrees for 60-80 minutes until soft. While the potatoes are baking, brown the beef along with Worcestershire sauce and seasonings. Drain if needed.
Step 3: Hollow the baked potatoes (after allowing them to cool, because they will be quite hot straight out of the oven), using a knife to cut and oval around the tops, then use a spoon to scoop out most of the flesh inside until it resembles a potato boat.
Step 4: Mix the removed potato flesh with cream cheese, butter, salt and garlic powder, then add milk and continue mixing until the mashed potatoes are creamy, but still somewhat thick. Fill the potato skins with mashed potatoes until 3/4 full or level with the tops of the potatoes to allow room for the cheeseburger topping.
How much milk should be added?
The perfect texture for mashed potatoes can vary greatly from one household to the next, so I am never sure how to give an exact amount of milk to add. How much milk you add can also depend a lot on how big your potatoes are. For these potato boats, you will want the mashed potatoes to be thick enough to hold their shape inside the skins, but also creamy enough to add some character to the otherwise dry baked potatoes. It all comes down to preference it really!
Step 5: Top the filled potatoes with burger, shredded cheddar cheese and bacon if desired. Bake again, this time at 350 degrees for about 10-15 minutes until the cheese has melted and is bubbly.
Allow the baked potatoes to cool for a bit, then serve with your favorite cheeseburger toppings like shredded lettuce, diced onion, diced tomato, cheese or cheeseburger sauce etc. You can even add crumbled bacon or fried mushrooms if you are feeling fancy. Enjoy!
Storage:
Leftovers can be wrapped with plastic wrap or sealed in an airtight container and refrigerated for up to 5 days. You can also freeze the leftovers (without vegetable toppings) for several months in an airtight container.
A touch of inspiration for your day:
If you look at the world you will be distressed. If you look within, you will be depressed. If you look to God, you will be at rest. –Quote from Corrie Ten Boom
Thank you for stopping by. Feel free to pin this recipe for later and let us know in the comments what you think of this recipe or any questions you may have. God Bless!
