CHEESEBURGERS POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Grilled mini burgers, lettuce, tomato, ketchup and pickles on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
POTATO SKIN BURGERS
Betcha never thought to do this to your burger.
Categories potato skin recipes burger recipes alternative bun burgers potato skin ideas grilling recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Season potatoes with salt and pepper and rub with olive oil. Bake until tender, 1 hour 30 minutes. Raise oven temperature to 450º.
- Let potatoes cool, then halve lengthwise and scoop out potatoes, leaving 1/4" potato on all sides.
- Place potato skins facedown and brush with oil. Bake until golden, 10 minutes.
- Meanwhile, shape ground beef into burgers the same size as buns. Season with salt and pepper and cook until medium, 5 minutes per side.
- Flip and fill potato skins with bacon and cheese. Return to oven until cheese is melty, 5 minutes.
- Fill skins with sour cream and chives, then top one with a cooked burger and another potato skin.
- Serve.
LOADED POTATO SKIN SLIDERS
These mini burger sliders skip the bun in favor of something even better: loaded potato skins stuffed with Cheddar and bacon! Just bake the skins until hot and crispy, then flip them inside out to sandwich grilled beef patties. Topped with shredded lettuce, sliced tomato and a homemade special sauce, this take on the bacon cheeseburger is a hands-down winner.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield Makes 12 sliders
Number Of Ingredients 12
Steps:
- Prepare the loaded potato skins according to the package directions for the oven.
- Stir together the mayonnaise, mustard, ketchup, garlic powder, onion powder, smoked paprika, a pinch of salt and several grinds of black pepper in a small bowl until combined. Cover and refrigerate until ready to serve.
- Season the beef with 1 teaspoon salt and several grinds of black pepper, then divide into 12 equal-sized portions (about 1 1/2 ounces each). Shape each portion into a thin, oval-shaped patty about 3 1/2 inches long; the patties will shrink as they cook.
- Preheat a grill pan over medium-high heat and brush lightly with canola oil. Grill the patties until nicely charred and slightly pink on the inside for medium doneness, about 2 minutes per side.
- Put the patties on the cheesy side of 12 loaded potato skins, then top with 2 slices of tomato and some shredded lettuce. Spread the sauce on the stuffed side of the remaining 12 loaded potato skins, then sandwich together to create sliders.
POTATO SKINS
Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.
Provided by KATHLEEND
Categories Appetizers and Snacks Meat and Poultry
Time 1h50m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
- Lower oven temperature to 350 degrees F (175 degrees C).
- Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
- Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
- Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 33.6 g, Cholesterol 102.4 mg, Fat 33.3 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 15.3 g, Sodium 1155.4 mg, Sugar 2.6 g
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