The other night, I was craving twice baked potatoes for dinner, but my husband begged for cheeseburgers and gave me puppy dog eyes. Compromise is key to a happy marriage, so we improvised a mashup of our two favorites. Enter cheeseburger twice-baked potatoes.
For a fairly simple recipe, this one delivers big time. Sautéed onions, ground beef, and cheddar cheese—essential burger components—get mixed into the scooped middles of baked potatoes and stuffed back into the potato skins before being topped with more melty cheese. Pile on shredded lettuce, cherry tomatoes, and (of course) burger sauce, and there you have it.
My husband hadn’t even finished his portion before he requested that we put this one on our regular meal rotation. I certainly wasn’t going to argue!
A Note on Portion Sizes
As written, this recipe makes six well-stuffed halves. One half was plenty for my appetite, but my husband devoured two halves. This also left us with the remaining three halves for dinner the next night. Win!
You could add another potato to the mix to make yourself eight stuffed potato halves instead of six, especially if that makes things easier for your particular family configuration. You’ll end up with slightly less filling in each one, but I think you’ll still be 100% satisfied.
Simply Recipes / Mark Beahm
Make Ahead Moments
If you’re counting on leftovers the next day or just want to get these prepped earlier in the week, I suggest the following:
- Prepare the recipe up through stuffing the potato halves with the filling. Do NOT put them back in the oven.
- Let them cool, then put them in an airtight container and refrigerate for up to five days.
- To reheat, place as many as you want to eat on a microwave-safe plate and warm in 1-minute bursts until warmed through. You could also do this in the oven if you prefer, but be sure to loosely cover the potatoes with tinfoil to keep them from drying out.
- Top with cheese and microwave or bake for a few additional minutes until the cheese is melted.
- Top with lettuce, tomatoes, and sauce, and enjoy!
Time-Saving Tip
I prefer to bake my potatoes in the oven because it’s hands-off. I get everything else ready while they’re baking, and I’m a sucker for crispy potato skin. If you’re strapped for time, I totally support cooking your potatoes in the microwave. Microwave potatoes are ready for scooping and filling in about 15 minutes rather than an hour.
Simply Recipes / Mark Beahm
More Fun With Potatoes
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