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Bacon Cheeseburger Potato Skins

Potatoes can be baked up to 2 days in advance and stored in the refrigerator until you are ready to make your potato skins.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 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!