Game Day Eats: Cheeseburger Potato Skins


While our beloved Packers didn’t quite make it to the big game on Sunday, we’re still geared up for football’s biggest day of the year. Why, you ask? Cheeseburger Potato Skins!


It’s time to change up standard football fare with fun twists on the usual game day eats. These loaded Cheeseburger Potato Skins do not disappoint. Crossing the beloved cheeseburger with crispy potato skins is a match made for your game day spread. Buttery, golden skins are packed with seasoned ground beef, Wisconsin cheddar cheese, and a variety of toppings to emulate that real, juicy cheeseburger flavor.


The MVP is award-winning Wisconsin cheddar. Cheddar is the classic cheeseburger topper. It’s rich, nutty flavor and smooth texture is especially good melted under the broiler for that irresistible warm, gooey bite. The toppings are your choice! We love shredded lettuce, diced tomatoes and pickles, but feel free to add or swap in any of your favorites. Don’t forget a finishing drizzle of topping sauce— equal parts ketchup and mayonnaise. Then, pass a platter of these Cheeseburger Potato Skins around while cheering your favorite team to victory.


Who will you be cheering for this Sunday?

Cheeseburger Potato Skins
4-5 small russet potatoes, scrubbed and thoroughly dried
1 tablespoon olive oil
1/2 cup diced onion
1/2 pound ground beef or ground turkey
1/4 cup ketchup
1 tablespoon yellow mustard
1/2 teaspoon garlic powder
Salt & pepper, to taste
2 tablespoons butter, melted
4-5 slices Wisconsin cheddar cheese, cut in half
Shredded lettuce, for topping
Diced tomato, for topping
Diced pickle, for topping
For Topping Sauce:
1/4 cup ketchup
1/4 cup mayonnaise
Cooking Directions:
Heat oven to 425°F.
Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.
While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.
Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.
Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.
Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish. Serve immediately.