Imagine a crispy potato skin, golden and salted, piled high with juicy ground beef, smoky bacon, gooey melted cheese, and topped with all your favorite burger fixings. That’s exactly what you get with these Loaded Bacon Cheeseburger Potato Skins — the perfect appetizer, party snack, or weeknight indulgence.

They’re like your favorite cheeseburger, but baked into the perfect crispy bite-sized vessel. Each one is loaded with flavor and topped with classic ingredients like sour cream, chopped pickles, and green onions — a total crowd-pleaser.

Quick to prepare and endlessly customizable, these potato skins are guaranteed to disappear fast. Make a double batch — trust us!

 

 

What You Need

For the Potato Skins:
Russet potatoes (medium to large)

Olive oil or melted butter

Salt and black pepper

For the Cheeseburger Filling:
Ground beef

Onion (finely chopped)

Garlic (minced)

Worcestershire sauce

Cheddar cheese (shredded)

Cooked bacon (crumbled)

For Topping:
Sour cream

Chopped pickles or relish

Green onions

Ketchup or mustard (optional)

 

 

How to Make Loaded Bacon Cheeseburger Potato Skins

Prep the potatoes: Bake potatoes at 400°F until fork-tender. Let cool, then halve and scoop out most of the flesh, leaving a sturdy shell.

Crisp the skins: Brush with oil or butter, season, and bake cut side down until golden and crisp.

Cook the beef: Brown the beef with onions, garlic, and Worcestershire. Stir in bacon and half the cheese.

Assemble: Fill each skin with cheeseburger mixture and top with remaining cheese.

Bake: Return to the oven until cheese is melted and bubbly.

Top and serve: Add sour cream, pickles, green onions, or any favorite toppings.

 

 

Why You’ll Love This Recipe

Combines your two favorite comfort foods

Great for game day, parties, or dinner

Kids and adults alike LOVE these

Easy to customize with toppings and sauces

Perfect make-ahead or freezer-friendly snack

 

 

Variations & Substitutions

Meat Swap: Try ground turkey, chicken, or plant-based meat.

Cheese Options: Use mozzarella, pepper jack, or a nacho cheese blend.

Add Veggies: Sneak in sautéed mushrooms or peppers.

Make It Spicy: Add jalapeños or hot sauce to the beef mix.

 

FAQs

1. Can I make these ahead of time?
Yes! Assemble, cover, and refrigerate up to 1 day before baking.

2. Can I freeze them?
Absolutely. Freeze after filling but before the final bake. Bake from frozen.

3. How do I reheat them?
Bake at 375°F for 10–15 minutes or air fry until hot.

4. Can I air-fry the potato skins?
Yes! Air fry at 375°F for 8–10 minutes until crispy.

5. Do I have to use russet potatoes?
Russets work best, but you can try sweet potatoes too.

6. Can I make them vegetarian?
Swap beef and bacon with meatless crumbles or sautéed mushrooms.

7. What toppings go well?
Try lettuce, tomatoes, chipotle mayo, or crushed pickles.

8. Can I add an egg?
Sure! Top with a fried egg for brunch-style skins.

9. Is this keto-friendly?
Use a low-carb potato alternative like zucchini boats.

10. Can I use leftover burger meat?
Yes! Reheat and mix with cheese and bacon before filling skins.

 

How to Serve

As a hearty appetizer for parties or holidays

Alongside a green salad for dinner

With dipping sauces like ranch, BBQ, or burger sauce

Paired with beer, lemonade, or sweet tea

 

 

 Make Ahead & Storage

To Make Ahead:
Bake and scoop the potato skins and cook the beef filling up to 1 day in advance.

To Store:
Keep leftovers in an airtight container for up to 3 days.

To Reheat:
Warm in the oven at 375°F or in the air fryer until hot and crispy.

 

 

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