Name: Cheeseburger Twice Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 3 large Russet potatoes (about 8 ounces each); 2 teaspoons olive oil, divided; 1 yellow onion, diced; 1 teaspoon salt, divided, plus more for seasoning the potatoes; 1 pound lean ground beef; 2 cups shredded cheddar cheese, divided; 1/2 cup sour cream; 1/2 cup mayonnaise; 1/4 cup ketchup; 2 tablespoons pickle relish; 1 head romaine lettuce, sliced into ribbons; 1 cup cherry tomatoes, quartered

1 Preheat the oven to 400°F.

2 Wash the potatoes and pat them dry. Use a fork to poke holes on all sides. Rub each potato all over with olive oil and sprinkle with salt. Set the potatoes on a baking sheet and bake for 45 to 60 minutes, turning once or twice during cooking. They’re done when easily pierced with a fork all the way through the middle. Set aside to cool slightly and leave the oven on.

3 While the potatoes are baking, warm a teaspoon of oil in a large skillet over medium-high heat. Add the diced onions and sprinkle with 1/4 teaspoon salt. Cook, stirring every minute or so, until the onions are deeply browned and even a bit charred in spots. Push the onions to the edges of the pan to create space in the center. Add the ground beef and sprinkle with another 1/4 teaspoon salt. Use a stiff spatula to break up the ground beef into small crumbles. Cook until browned, gradually mixing in with the onions. Remove the pan from the heat.

4 When the potatoes are cooked through, slice them in half and scoop out the middles with a soup spoon, leaving behind about 1/4 inch in the potato shell. Transfer the middles to a mixing bowl and mash with 1 cup of the cheese (reserve the rest), the sour cream, and the remaining 1/2 teaspoon salt. Stir in the cooked onions and ground beef. Taste and add more sour cream if you’d like a creamier filling or salt if needed.

5 Arrange the empty potato halves on the baking sheet like boats. Divide the filling between all the halves. The filling will be mounded quite high, almost to the original size of the potato. Return the potatoes to the oven and warm for 10 minutes. Sprinkle the tops with the remaining cheese and bake for another 3 to 5 minutes, until the cheese has melted.

6 While the potatoes are warming, stir together the mayonnaise, ketchup, and relish to make the burger sauce. Taste and add more ketchup or relish if desired. Serve 1 to 2 halves per person, depending on your appetite. Top with shredded lettuce, tomatoes, and a drizzle of burger sauce. Store leftover twice baked potatoes (without toppings) in an airtight container in the fridge for up to 5 days. Store the sauce separately for up to a week in the fridge. Love the recipe? Leave us stars and a comment below!