Cheeseburger Baked Potatoes
It’s November and most people in the food world are preparing for the BIG EVENT of Thanksgiving. I love Thanksgiving and will be hosting it at my home this year. I love my traditional recipes for sweet potato and green bean casserole and there are always pumpkin and apple pies. But what many people forget is that you have to feed your family all month long. The week of Thanksgiving can be a challenge because your refrigerator is full of thawing turkeys and lots of ingredients needed for Thanksgiving dinner.
While it is easy to overlook the beginning for Thanksgiving week, if you take a few minutes and plan ahead, you won’t be tempted to call out for pizza. I try to avoid poultry at the beginning of Thanksgiving week because I know we will be eating turkey and leftovers for days.
Cheeseburger Baked Potatoes are super simple to make and require very few ingredients. It can even be an excuse to get a little more room in your refrigerator by using up the few remaining pickles at the bottom of the jar, or that last little bit of leftover cheese. Click on the video below to learn how to make this easy weeknight dinner perfect for the beginning of Thanksgiving week.
Cheeseburger Baked Potatoes
Cheeseburger Baked Potatoes are super simple to make and require very few ingredients. It can even be an excuse to get a little more room in your refrigerator by using up the few remaining pickles at the bottom of the jar, or that last little bit of leftover cheese.
Ingredients
- 6 Potatoes (Russet, Sweet, or both)
- 2 Tbl Olive oil (optional)
- 1 lb Ground Beef
- 1 Medium onion
- 2 tsp Coarse Sea Salt (divided use) *
- ¼ tsp Pepper
- 8 oz Shredded Cheddar Cheese (omit for dairy free)
- ½ C Chopped dill pickles
- Mustard
- Scallions
Instructions
Preheat oven to 450.
Scrub potatoes and poke the skin of each potato 5-6 times with a fork or the tip of a knife. Line a baking sheet with foil. Place pricked potatoes on foil and drizzle with olive oil. Sprinkle 1 teaspoon salt over potatoes and cover with another sheet of foil. Seal the foil around the edges and place pan in oven. (Alternately- You can skip the pan, oil and salt and place the potatoes directly on the oven racks) Bake potatoes for 45 minutes.
Meanwhile- Chop or puree the onion (I usually puree the onion because my kids revolt if they find a piece of onion). Brown the ground beef and onion in a skillet over high heat with 1 teaspoon salt and ¼ teaspoon ground pepper until cooked through. Sometimes brown bits start to accumulate in the pan. To keep it from burning you can add a couple of Tablespoons of water and scrape up the browned bits. I have very lean beef and often have to do this two or three times as the meat cooks.
Slice the cooked potatoes lengthwise and top with the meat mixture, diced pickles, cheese and onions. Drizzle with mustard if desired.
Notes
I usually make some russet and some sweet potatoes. To give the sweet potatoes a little head start, I sometimes microwave them on high for five minutes before putting them in the oven.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 105mgSodium: 1219mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 34g
Nutrition information is provided as a courtesy and may not be completely accurate.
Cheeseburger Baked Potatoes
6 Potatoes (Russet, Sweet, or both)
2 Tbl Olive oil (optional)
1 lb Ground Beef
1 Medium onion
2 tsp Coarse Sea Salt (divided use) *
¼ tsp Pepper
8 oz Shredded Cheddar Cheese (omit for dairy free)
½ C Chopped dill pickles
Mustard
Scallions
Directions
Preheat oven to 450.
Scrub potatoes and poke the skin of each potato 5-6 times with a fork or the tip of a knife. Line a baking sheet with foil. Place pricked potatoes on foil and drizzle with olive oil. Sprinkle 1 teaspoon salt over potatoes and cover with another sheet of foil. Seal the foil around the edges and place pan in oven. (Alternately- You can skip the pan, oil and salt and place the potatoes directly on the oven racks) Bake potatoes for 30 minutes.
Meanwhile- Chop or puree the onion (I usually puree the onion because my kids revolt if they find a piece of onion). Brown the ground beef and onion in a skillet over high heat with 1 teaspoon salt and ¼ teaspoon ground pepper until cooked through. Sometimes brown bits start to accumulate in the pan. To keep it from burning you can add a couple of Tablespoons of water and scrape up the browned bits. I have very lean beef and often have to do this two or three times as the meat cooks.
Slice the cooked potatoes lengthwise and top with the meat mixture, diced pickles, cheese and onions. Drizzle with mustard if desired.
