- 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
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.