Smash Burger Loaded Potato Recipe

Preheat & prep

Preheat the oven to 425°F (220°C). Scrub 2 medium russet potatoes under cold water until clean, then pat dry with a towel.

Season potatoes

Use a fork to poke the potatoes 6–8 times each. Rub the skins with 1 tablespoon olive oil, then sprinkle 1 tablespoon kosher salt and 1/2 teaspoon black pepper evenly over both potatoes so the skin is well coated.

Speed-cook then crisp

Microwave the potatoes on high for 6–8 minutes (turning once halfway) until just tender when squeezed (times vary by microwave). Transfer to a rimmed baking sheet and roast in the preheated oven for 10–15 minutes to crisp the skins and finish cooking.

Open & dress

When potatoes are done, make a lengthwise slit in the top of each and press the ends to open. Add 1/2 tablespoon unsalted butter into each potato interior, fluff the insides with a fork, then top each with 2 tablespoons shredded cheddar and 2 tablespoons sour cream. Return to oven for 1–2 minutes if you want the cheddar melted.

Cook 4 slices bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to paper towels to drain and chop or leave whole. Reserve bacon fat in pan for optional use (wipe out if you prefer to use butter/oil for burgers).

Form beef balls

Divide 12 oz ground beef into two loose balls (~6 oz each). Handle minimally; do not pack. Season the top of each ball with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (reserve remaining seasoning to finish).

Preheat griddle/skillet

Heat a large cast-iron skillet or flat griddle over medium-high until very hot. Add 1 tablespoon vegetable oil and spread to coat. (If you reserved bacon fat and like the flavor, you may use 1 teaspoon bacon fat + vegetable oil.)

Smash and sear

Place one beef ball on the hot surface. Using a sturdy spatula (or a second spatula) and a folded piece of parchment or wax paper to protect the spatula, press the ball down hard to form a thin patty (about 1/4" thick). Hold pressure for 10–15 seconds, then release. Season the top of the exposed patty immediately with a pinch of the reserved salt and pepper. Cook until deep brown and lacy around the edges, about 1.5–2 minutes.

Flip & cheese

Use a thin metal spatula to scrape under and flip the patty. Immediately place an American cheese slice on top. Cook another 45–90 seconds until cheese is melted and burger is cooked through. Repeat with the second ball (you can cook two at once if your pan is large enough).

Toast buns

While burgers cook, spread 1 tablespoon unsalted butter across the cut sides of 2 buns. Toast buttered-side down in a skillet over medium heat until golden, about 1–2 minutes. Remove and keep warm.

Prepare sauce

In a small bowl, mix 2 tablespoons mayonnaise, 2 tablespoons ketchup, and 1 teaspoon hot sauce (optional) to make a quick burger sauce. Adjust salt/pepper to taste.

Assemble loaded potatoes

Top each opened baked potato (already fluffed, buttered and with cheddar/sour cream) with 2 pieces cooked bacon (or 2 slices each), and a sprinkle of remaining shredded cheddar if desired. Scatter 1/8 cup dill pickle slices and 1 tablespoon sliced green onions over the potato. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper if desired.

Build smash burger atop potato

Place a hot cheeseburger patty on top of each loaded potato. Drizzle 1 tablespoon of the ketchup-mayo sauce on each burger/potato, add extra pickles and green onions as desired, and finish with any remaining bacon. Serve immediately.