Potato Skin Burgers

If you prefer something other than flour burger buns, just give these Potato Skin Burgers a go. They’re one of the cutest ways to eat potatoes and really worth trying. They taste so good. Potatoes are tender, filled with sour cream and topped with a same-sized beef burger. They’re easy melt in your mouth right with the first bites. My family are now a big fan of them.

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Potato Skin Burgers

Recipe by Bell BrittanyCourse: Appetizers, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Total time

2

hours 

10

minutes

These potato skin burgers are great to make all year. They’re appealing and dinner to both kids and adults.

Ingredients

• 4 Yukon gold potatoes

• 1 lb. ground beef

• 6 slices bacon, cooked and crumbled

• 1 1/2 c. shredded Cheddar

• 1/2 c. sour cream

• 2 tbsp. extra-virgin olive oil

• 1 tbsp. chopped fresh chives

• kosher salt

• Freshly ground black pepper

Directions

• Preheat oven to 350º.
• Season potatoes with salt and pepper and rub with olive oil.
• Bake until tender, 1 hour 30 minutes. Raise oven temperature to 450º.
• Let potatoes cool, then cut in half, lengthwise and scoop out potatoes, leaving 1/4″ potato on all sides.
• Place potato skins, cut side down and brush with oil. Bake until golden, for 10 minutes.
• Form ground beef into burgers, same size as buns. Season with salt and pepper and cook until medium, for 5 minutes per side.
• Flip potato skin and stuff with bacon and cheese. Return to oven until cheese is melty, for 5 minutes.
• Cover with sour cream and chives, then top one with a cooked burger and another potato skin.
• Serve immediately!

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53815/potato-skin-burgers-recipe/

Notes

Potato Skin Burgers are a bun-free take on burgers that use baked potato skins in place of bread. Yukon gold potatoes are roasted until tender, then halved and hollowed to create sturdy skins. These skins are crisped in the oven, filled with bacon and shredded cheddar, and paired with a simple beef patty and sour cream to form a stacked, handheld-style burger.

The recipe works because baking the potatoes fully first creates a soft interior while leaving enough structure in the skins to hold the fillings. Crisping the skins cut-side down adds texture and prevents them from becoming soggy once topped. Matching the burger size to the potato skins keeps the layers balanced, and melting the cheese directly in the skins helps everything stay together when assembled.

This dish fits well into home cooking when a familiar meal needs a different presentation. Most components can be prepared ahead, with final assembly done just before serving. Leftovers are best stored separately and reheated in the oven to maintain texture. Small adjustments, such as changing toppings or cheese, can be made without affecting the overall structure of the recipe.