Recipe of the month


February 2018

Recipe provided by Tami C. "Just in time for Super Bowl 2018 ... Potato skins with Big Mac type sauce! Oh Yum!"


  • 4 russet potatoes, scrubbed clean
  • olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • Pinch cayenne
  • 2 c. shredded Cheddar
  • 1 tbsp. sesame seeds
  • Chopped tomatoes, for topping
  • Finely shredded iceberg lettuce, for topping
  • Sweet pickle relish, for serving
  • 1/2 c. Mayonaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • 1 tbsp. apple cider vinegar
  • 1 tsp. paprika


  1. Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes all over with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle.
  2. Meanwhile, make filling: Heat a large skillet over medium-high heat, then add ground beef. Season with garlic powder, cayenne, salt and pepper, and cook until the ground beef is no longer pink. Drain fat.
  3. Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar and paprika until smooth.
  4. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ thick inch by the skin. Return the potatoes, cut side-up, to the baking sheet and brush with melted butter. Top with cooked ground beef, shredded cheddar, and sesame seeds. Broil until the cheese is bubbling, about 3 minutes.
  5. Transfer skins to a server platter and top with chopped tomatoes, lettuce, and pickle relish. Drizzle with sauce and serve warm.

For more information, view this recipe here:

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