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!

Prep Time: 20 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 50 mins

Serves: 16


  • 8 russet potatoes small/medium 
  • olive oil 2-3 tablespoons, approx. 
  • Salt and pepper 
  • 1 lb ground beef I use ground sirloin
  •  1/2 onion small diced 
  • 1/4 c ketchup 
  • 2 tsp yellow mustard 
  • 2 tsp Worcestershire sauce 
  • 1/2 tsp pepper
  • 1/2 tsp sea salt 
  • 1 tsp garlic powder 
  • 2 c cheese divided 
  • sour cream, chives and other toppings


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Remove from the oven and cool for several minutes before transferring to serving platter. Add your favorite toppings and serve! Enjoy! 

  • 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.