• 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.