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Cheeseburger Stuffed Potato Skins

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Main Dish

Prep Time

20 Mins

Cook Time

35 Mins


Serves 24


Dark golden brown crisp half shell potato filled with creamy queso sauce, stuffed with sauteed ground beef topped with fresh shredded lettuce, diced juicy tomatoes, and diced tangy pickles.


  • 24 Each Russet Potato / Precooked Frozen Potato Half Shells
  • 5 ½ cups (1344g) Ground Beef
  • 3 cups (709ml) Cheese Sauce
  • 3 cups (384g) Lettuce (Shredded)
  • 3 cups (384g) Tomatoes (Diced)
  • 1 cup (128g) Pickles (Diced)


  1. Gather all ingredients and equipment.
  2. Preheat Oven to 400°F (204°C).
  3. Prepare potato half shells (see below).
  4. Dice tomatoes. Dice pickles. Set aside.
  5. In a pan, cook ground beef (8 cups) season with salt and pepper and hold at 140°F (60°C). Set aside.
  6. Assemble and serve half shells.

To make potato half shell from frozen precooked half shells:

  • Convection Oven: 425°F (218°C) for 6-8 minutes turning once for uniform cooking. Cook from frozen state using recommended time and temperature according to manufacturers instructions.

To assemble:

  • Spoon 1 Tbsp of cheese sauce in each half shell, add 2 Tbsp of cooked ground beef, add 1 Tbsp of shredded lettuce, add 1 Tbsp of diced tomatoes, and 1 tsp of diced pickles.
  • Serve 2 loaded half shells as a serving size (Each serving credits as ½ cup of starchy vegetables and ¼ cup other vegetables in addition to 2 oz MMA).

To make potato half shells from fresh potatoes:

  • Slice the russets in half lengthwise, immediately place them into a medium-sized pot with cold water and salt. Bring the pot to a boil over high heat. Cook the potatoes until they are just fork tender. About 15 minutes. Drain the potatoes and allow them to cool slightly.
  • Carefully spoon some of the flesh out of the potatoes and reserve for another use. Drizzle the potato shells with the olive oil on a baking sheet. Bake the potato shells for 10 minutes or until they are golden brown and crispy at 400°F (204°C). Remove from the oven and hold at 140°F (60°C).

Meal Contributions:

  • ½ cup Starchy Vegetables
  • ¼ cup Other Vegetables
  • 2 ounces Meat/Meat Alternative


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