Paired with a Pale Ale or Helles Lager
I have to really thank Zach for this recipe. I was recipe planning and getting my calendar all ready to go for the month of October, and I asked him to help me think of a good game day or appetizer recipe. I asked him what his idea of the perfect game day food would be. Of course, he couldn’t decide. He never was very good at making a decision, so he flopped from cheeseburger sliders, to potato skins, to fried pickles, and back to cheeseburger sliders. Around and round it went.
This is when he came up with a brilliant idea. Why not make a potato skin and bacon cheeseburger mash-up?!
I told him he was a genius and then sent him back to his room. ;) Just kidding, but you know.
I was hesitant at first with this recipe. I didn’t think it would work right. Have you guys ever had cheeseburger soup? I’ve never posted a recipe on this here blog, but I have made it a ton of times. I was kind of going for that effect. In a cheeseburger soup, you usually dump the ketchup, mustard (sometimes relish) right in. This is just what I did with the ground beef mixture for these bacon cheeseburger potato skins.
You guys. It tastes like a freakin’ cheeseburger. It actually tastes like you put a bacon cheeseburger on top of a big french fry. I mean seriously!? How can this be bad!? … and it wasn’t bad. It was literally the best day of my life.
Now, I only want to eat bacon cheeseburger potato skins…always…and forever.
Recipe for these bacon cheeseburger potato skins is below. I hope you guys become as obsessed with them as we are. Pair them with either a pale ale (for some hoppiness) or a traditional Helles Lager. Although these two are quite different, they both pair spectacularly in their own special ways. I’ll talk to you guys on Friday! Have a great day! xo
Potatoes can be baked up to 2 days in advance and stored in the refrigerator until you are ready to make your potato skins.
- 4 russet potatoes
- 6 strips of bacon, diced
- 1 pound ground beef
- 1 14 ounce can diced tomatoes, drained
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 1/2 cups grated sharp cheddar cheese, divided
- salt and black pepper
- 2 tablespoons melted butter
- Garnishes: bacon, yellow mustard, ketchup, fresh parsley
- Preheat your oven to 425 degrees F. Poke the potatoes with a fork and place them on a baking sheet. Bake the potatoes for about an hour, or until tender. Remove from oven and let cool for about 30 minutes.
- While the potatoes are cooling, prepare your filling. In a large, nonstick skillet, add the bacon. Fry over medium-low heat until crispy. Transfer the bacon to a plate that has been lined with a paper towel and pour out most of the bacon grease from the skillet. Place it back on the stove, and increase the heat to medium. Add the beef to the pan and cook until brown and cooked through, about 8 minutes. Decrease the heat to low, and add most of the bacon (reserving about 2 tablespoons for garnish) diced tomatoes, ketchup, yellow mustard, 1 cup of the cheddar cheese, and salt and black pepper. Stir until the cheese has melted. Cover and keep warm.
- Once the potatoes are cool enough to handle, cut them lengthwise into thirds. Discard the middle section or store away in the refrigerator for a later use. You will have 8 potato skins. Scoop out most of the potato from the two end pieces, but leave enough potato around the edge so that you don't break through to the skin. Place them back on the baking sheet. Brush the potato skins with butter and sprinkle with salt and black pepper. Place them under the broiler to brown for about 3 minutes. Remove from the oven and dollop the beef mixture evenly between the 8 potato skins. You may have some left over. Sprinkle the potatoes with the remaining 1/2 cup cheddar cheese.
- Place the potato skins back in the oven and broil for about 1 minute, or until the cheese has melted. Remove from heat.
- Serve the bacon cheeseburger potato skins garnished with the reserved bacon, yellow mustard, ketchup and fresh parsley. Enjoy immediately!