Cheeseburger Twice-Baked Potatoes

By Coppermouse

Ingredients

• 4 large russet or Idaho potatoes
• 1/2 pound ground beef
• 6 ounces American cheese, torn or shredded, plus extra for topping
• 1/2 red onion, diced
• 1/2 cup diced tomatoes, drained or diced fresh tomatoes
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• Kosher salt
• Freshly cracked black pepper
• 1/2 head iceberg lettuce, shredded

Preparation

Step 1

Preheat oven to 450 degrees F (see Tip for microwave instructions).


Pierce the skin of the potatoes with a fork, once or twice on all sides. Bake the potatoes for 45 minutes to 1 hour, or until tender throughout the potato. Check the tenderness by piercing with a fork or knife. The texture of the potato should be same tenderness throughout

Meanwhile, in large, heavy skillet over medium-high heat, add ground beef. Cook beef until browned, about 5 to 7 minutes. Remove from heat and set aside.

Once the potatoes are done, take them out and reduce temperature to 400 degrees F. Let them cool for 4 to 5 minutes, until they are cool enough to handle. Cut the top third of the potato off (lengthwise). Your potato should look like a canoe. Using a spoon, scoop all of the potato flesh out of the top third of the potato, and then scoop the flesh out of the canoe, leaving a 1/3 to 1/2-inch rim of flesh so that the potato is still steady and can stand on its own. Remove the flesh to a bowl. Reserve tops and bottoms of potatoes for later use.

After all the potatoes have been hollowed out, mix the potato flesh with the cooked beef. Add the cheese, onion, tomato, sour cream and mayo. Mix until combined and season to taste with salt and pepper.

Add the potato mixture back into the potatoes, mounding it as high as you can. There might be a little mixture leftover, which you can put back in to the cut-off tops of potatoes for delicious potato skins.

Top the potatoes and skins with the extra cheese. Bake for 15 to 20 minutes for skins and 25 to 30 minutes for potatoes, or until golden brown on top. Serve warm with a sprinkling of iceberg lettuce.

Tip: The potatoes can also be baked in the microwave. Pierce the potatoes with a fork, then bake on high for 3 to 5 minutes per side, or until tender.