Cheeseburger Spud Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry. Using a fork, poke each potato 6–8 times to vent steam.

Bake potatoes

Rub each potato with 2 tbs olive oil total (distributed) and sprinkle with 1 tsp kosher salt and 1 tsp black pepper total. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and an inserted knife meets little resistance. Time varies by potato size.

Cool and hollow

Remove potatoes from oven and let cool for 8–10 minutes until safe to handle. Cut each potato lengthwise down the center. Carefully scoop out most of the flesh into a bowl, leaving about a 1/4-inch shell of potato intact to keep structure. Reserve scooped potato flesh for mixing with butter and some cheese.

Fluff filling

Add 2 tbs softened butter to the scooped potato flesh, mash until mostly smooth but a little textured. Season lightly with a pinch of salt and pepper. Fold in 1 cup of the shredded cheddar cheese (reserve 1/2 cup for topping) and 1 tbsp chopped green onion. Set aside.

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the finely chopped onion and sauté 3–4 minutes until translucent and beginning to brown. Add the ground beef, breaking it up with a spatula. Cook 6–8 minutes until browned and no pink remains.

Stir in 1 tsp minced garlic, 1 tbs Worcestershire sauce, 2 tbs ketchup, 1 tsp mustard, 1 tsp smoked paprika, 3 tsp kosher salt, and 1 tsp black pepper. Continue cooking 2–3 minutes to meld flavors and reduce excess liquid. Taste and adjust seasoning; the mixture should be well seasoned and slightly saucy but not soupy. Remove from heat.

Preheat oven broiler to high (or keep 425°F if you prefer baking). Arrange the baked potato shells on a rimmed baking sheet. Spoon the mashed cheesy potato filling back into the shells, mounding slightly.

Top each stuffed potato with an even portion of the cooked beef mixture (about 1/4 of the beef per potato). Sprinkle the reserved 1/2 cup shredded cheddar over the beef, then place one American cheese slice on each potato. Add 2 pickle slices per potato on top or to the side as desired.

Place the baking sheet under the broiler 2–4 minutes until cheeses are melted and bubbling (watch carefully to avoid burning). If using the oven at 425°F, bake 8–10 minutes until heated through and cheese has melted.

Remove from oven and let sit 2 minutes. Spoon a tablespoon of sour cream onto each spud (or serve on the side). Garnish with chopped chives and remaining green onion. Serve with extra ketchup and mustard.