Description

Say goodbye to buns and hello to burger-loaded potato boats! These Jalapeño Cheeseburger Potato Skins are everything you love about a juicy cheeseburger—savory beef, melty cheddar, spicy jalapeños—snuggled inside crispy potato shells. Topped with lettuce and that classic burger drizzle, they’re low-carb, high-flavor, and impossible to stop eating. Perfect for game day, snack night, or any time your taste buds demand a party.

Ingredients

Scale

4 medium russet potatoes
1 tbsp olive oil
½ lb ground beef (80/20)
1 tsp onion powder
Salt & pepper, to taste
1 cup shredded sharp cheddar cheese
¼ cup pickled jalapeños, diced
½ cup shredded iceberg lettuce
2 tbsp mayo + 1 tbsp ketchup (burger sauce drizzle)

Swap & Flavor Ideas:

Sweet potatoes for a twist
Pepper Jack for more heat
Ground turkey or lentils for a lighter spin

Instructions

Bake potatoes: 400°F for 45–50 mins. Cool, halve, and scoop to leave ¼” shell.
Crisp skins: Brush inside/outside with oil, sprinkle with salt. Bake skin-side up 10–15 mins until golden.
Cook beef: Brown beef in skillet, season with onion powder, salt, and pepper. Stir in half the cheese.
Assemble: Fill crisped skins with beef, top with jalapeños and remaining cheese. Bake 5–7 mins to melt.
Top & drizzle: Add lettuce. Mix mayo + ketchup, drizzle over each skin. Serve hot!

Notes

Double-bake for max crisp
Add a fried egg for brunch vibes
Save scooped potato for mashed or soup

Prep Time: 15 mins
Cook Time: 55 mins

Nutrition

Calories: 420 cal Per Serving
Fat: 25g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g