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Cheeseburger Twice Baked Potatoes Recipe

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4.1 from 38 reviews

These Cheeseburger Twice Baked Potatoes combine the comforting flavors of a classic cheeseburger with hearty baked potatoes. Loaded with ground beef, sautéed onions, sour cream, and plenty of cheddar cheese, then topped with fresh lettuce, tomatoes, and a tangy burger sauce, this recipe makes a filling and delicious meal perfect for family dinners or casual gatherings.

  • Total Time: 75 mins
  • Yield: 6 stuffed potato halves (4 to 6 servings)

Ingredients

Twice Baked Potatoes

  • 3 large russet potatoes (about 8 ounces each)
  • 2 teaspoons olive oil, divided
  • 1 yellow onion, diced
  • 1 teaspoon salt, divided, plus more for seasoning the potatoes
  • 1 pound lean ground beef
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup sour cream

Burger Sauce and Toppings

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons pickle relish
  • 1 head romaine lettuce, sliced into ribbons
  • 1 cup cherry tomatoes, quartered

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the potatoes.
  2. Bake Potatoes: Wash and dry the russet potatoes. Poke several holes all over them with a fork. Rub each potato with 1 teaspoon olive oil and sprinkle salt evenly on all sides. Place on a baking sheet and bake for 45 to 60 minutes, turning once or twice, until they are tender and a fork pierces easily through.
  3. Sauté Onions: While potatoes bake, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add diced yellow onion and 1/4 teaspoon salt. Cook, stirring frequently, until the onions become deeply browned and slightly charred in spots.
  4. Cook Ground Beef: Push the cooked onions to the edges of the pan, add ground beef to the center, and sprinkle with another 1/4 teaspoon salt. Use a stiff spatula to crumble the beef into small pieces, cooking until fully browned and mixed with onions. Remove from heat.
  5. Prepare Potato Filling: When potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato flesh intact around the skin. Transfer the scooped potato to a bowl and mash together with 1 cup shredded cheddar cheese, sour cream, and the remaining 1/2 teaspoon salt. Stir in the browned onions and beef mixture. Adjust seasoning to taste.
  6. Fill Potatoes and Bake: Arrange the hollowed potato skins on the baking sheet like little boats. Spoon the filling evenly into each half, mounding it high. Return to the oven and warm for 10 minutes. Then sprinkle the remaining 1 cup shredded cheddar cheese on top and bake for an additional 3 to 5 minutes until the cheese is melted and bubbly.
  7. Make Burger Sauce: While potatoes finish baking, mix mayonnaise, ketchup, and pickle relish in a small bowl. Taste and adjust the ketchup or relish if desired.
  8. Assemble and Serve: Serve 1 to 2 stuffed potato halves per person, topped with shredded romaine lettuce, quartered cherry tomatoes, and a generous drizzle of the homemade burger sauce. Enjoy warm.
  9. Storage: Store any leftover stuffed potatoes (without toppings) in an airtight container in the refrigerator for up to 5 days. Keep the burger sauce separately refrigerated up to one week.

Notes

  • Use russet potatoes as they have a fluffy interior perfect for mashing and stuffing.
  • Adjust the amount of sour cream in the filling for a creamier texture if preferred.
  • For a leaner option, use lean ground beef or substitute with ground turkey or chicken.
  • The burger sauce can be customized with additional spices such as smoked paprika or garlic powder for extra flavor.
  • Ensure potatoes are fully cooked and cooled slightly before scooping to maintain shape.
  • Leftover potatoes are best reheated in the oven to preserve texture rather than the microwave.
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cheeseburger-twice-baked-potatoes-recipe/