Be ready for game day with these beefy, cheesy Cheeseburger Potato Skins. This easy recipe combines two classics into a fun appetizer—top them however you like and try an optional secret sauce. Air fryer instructions included.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
The big game is almost here, and the food is the best part. I teamed up with the Ohio Beef Council to bring you these Cheeseburger Stuffed Potato Skins—rich, cheesy, and packed with savory beef. They’re great for a crowd and perfect alongside other favorites like stuffed mushrooms, sliders, or nachos.
Plan ahead: bake the potatoes first, prepare the beef mixture, stuff the crispy shells, then finish with cheese and toppings. Simple swaps let you customize the flavor to your group’s taste.
Why You Will Love These Cheeseburger Potato Skins:
- Beef is a satisfying protein. A 3 oz cooked serving provides a substantial amount of protein, helping keep everyone fueled during the party.
- Easy overall, though not instant. The method requires baking the potatoes, but after that the steps are straightforward: brown the beef, mix in seasonings, stuff the skins and bake with cheese.
- Highly customizable. Use this recipe as a base—add jalapeños, bacon, pickles, or any favorite burger topping.
- Supports farming communities. Buying beef supports families and farmers who work hard to provide wholesome food.
- Party-friendly crowd pleaser. Cheesy, beefy finger food that disappears fast.
Recipe Ingredients:
- Ground beef: I prefer lean ground sirloin to reduce excess grease; ground chuck works too—just drain well.
- Potatoes: Small to medium russets are ideal for handheld skins. Use about eight, adjusting for size and desired yield.
- Olive oil: For baking, browning the meat, and brushing the skins for crispiness.
- Onion: About 1/2 small onion, diced.
- Ketchup: Adds classic burger flavor when mixed into the beef.
- Mustard: Yellow for classic flavor, or swap in Dijon or spicy mustard to taste.
- Worcestershire sauce: Rounds out the savory profile.
- Garlic powder: About 1/2 to 1 teaspoon, to taste.
- Salt and pepper: Freshly cracked pepper and sea salt.
- Cheese: I use mild cheddar; freshly shredded melts best. Use about 2 cups total, divided.
- Toppings: Sour cream, diced tomatoes, chives, pickles, bacon, jalapeños—endless options.
How to Make These Potato Skins:
Potato skins need a bit of time, but the results are worth it. Follow these main steps for crispy, cheesy, beef-filled skins.
- Preheat the oven to 400°F. Wash and dry the potatoes, brush with olive oil, poke holes with a fork, and bake on a sheet pan for about 50–60 minutes, until tender.
- Let potatoes cool enough to handle. Slice each potato in half lengthwise and scoop out most of the center, leaving about a 1/4-inch border (adjust if you prefer more potato). Increase oven to 425°F.
- Brush inside and outside of each potato half with olive oil and season with salt and pepper. Arrange face down and bake 10–15 minutes; flip and bake another 10–15 minutes for desired crispiness.
- While the skins crisp, prepare the cheeseburger filling: heat a tablespoon of olive oil over medium-high heat, sauté the onion until translucent, then add and brown the ground beef. Drain excess grease.
- Return the meat to the pan and stir in ketchup, mustard, Worcestershire sauce, garlic powder, salt and pepper. Add 1 cup of shredded cheese and stir until melted and combined.
- Fill each crispy potato skin with about 1 1/2 tablespoons of the cheeseburger mixture, top with the remaining cheese, and bake about 3–5 minutes until the cheese melts. Let cool a few minutes before transferring to a serving platter.
Recipe Tips and Notes:
- Air fryer option: For extra-crispy skins, air fry the scooped potato halves (brushed with oil) at 400°F for about 5 minutes. Add the cheeseburger filling and cheese, then air fry at 350°F for 2–4 minutes until the cheese melts. Work in batches if needed.
- Use the scooped potato: Mix scooped potato with a splash of milk, butter, salt and pepper for a quick side dish or leftover mash topped with cheese.
Storage Instructions:
These potato skins are best fresh, but stored in an airtight container they keep 3–4 days in the refrigerator.
To reheat: microwave 30–45 seconds, bake at 350°F for about 10 minutes, or air fry at 350°F for 3–4 minutes to restore crispiness.
Toppings and Add-Ins:
Customize each bite—try any of the following:
- Sliced black olives
- Jalapeños
- Dollop of guacamole
- Diced pickles or relish
- Fried egg on top
- Sautéed mushrooms
- Chopped bacon
- Different cheeses (pepper jack for a kick)
- Hot sauce stirred into the beef
- Ranch seasoning added to the meat
- Shredded lettuce or classic burger sauce for dipping
Other Beef Recipes:
- Ground Beef Pasta Skillet
- Zucchini Beef Meatballs
- Mushroom Swiss and Beef Quiche
- Simple Beef Pot Pie
- Slow Cooker Short Rib Ragu
- Mozzarella Stuffed Burgers
- French Dip Sliders
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Cheeseburger Potato Skins
Ingredients
- 8 russet potatoes, small/medium
- 2–3 tablespoons olive oil, approx.
- Salt and pepper
- 1 lb ground beef (sirloin recommended)
- 1/2 small onion, diced
- 1/4 cup ketchup
- 2 tsp yellow mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 2 cups cheese, divided (about 1 cup for the filling, 1 cup for topping)
- Sour cream, chives and other toppings as desired
Instructions
- Preheat oven to 400°F. Rinse and pat dry the potatoes, brush with olive oil, poke holes with a fork, and bake 50–60 minutes or until tender. Let cool enough to handle.
- Increase oven to 425°F. Slice potatoes in half lengthwise and scoop out centers, leaving about 1/4 inch of edge. Brush inside and out with olive oil, season with salt and pepper. Arrange face down on a parchment-lined sheet pan and bake 10–15 minutes, then flip and bake another 10–15 minutes for desired crispiness.
- While skins bake, heat 1 tablespoon olive oil over medium-high heat. Sauté diced onion 3–4 minutes until translucent. Add ground beef and brown, breaking into chunks. Drain excess grease and return meat to the pan.
- Stir in ketchup, mustard, Worcestershire sauce, garlic powder, salt and pepper. Add 1 cup shredded cheddar and stir until melted.
- Spoon about 1 1/2 tablespoons of the cheeseburger mixture into each potato skin, top with remaining cheese, and bake 3–5 minutes until the cheese melts.
- Remove from oven, cool several minutes, add desired toppings, and serve.
Notes
- Air fryer option: Brush scooped potato halves with oil and air fry at 400°F for about 5 minutes. Add filling and cheese, then air fry at 350°F for 2–4 minutes until cheese melts. Work in batches if necessary.
- Use scooped potato: Mix the removed potato with milk, butter, salt and pepper for a quick side or leftover mash topped with cheese.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Visit the Ohio Beef Council for beef nutrition facts, cooking tips, recipes and to learn about beef farming families. Share your beef recipes with #OhioBeef for game day inspiration.