Aired August 1, 2014

Ingredients
4 Idaho potatoes
EVOO - Extra Virgin Olive Oil, for drizzling
1/2 cup onions, minced
2 cloves garlic
1 pound ground beef
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 cup cheddar cheese
Chopped pickles, tomatoes and shredded lettuce, for garnish
Preparation

 

Preheat oven to 400ºF. 

Place potatoes on a baking sheet and baked until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-sides up back onto the baking sheet. 
In a skillet, sauté onions and garlic until translucent, around 5 minutes. Add beef and brown. Add ketchup, mustard, Worcestershire and hot sauce. Season with salt and pepper. 
 
Place cheeseburger mixture into each potato skin on the baking sheet; sprinkle cheese over each of them. Place back into the oven to melt the cheese, 1-2 minutes. 
Once potato skins come out of the oven, top with chopped pickles, tomatoes and shredded lettuce.
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