Time: 1 hour 35 minutes
Complexity: easily
Servings: 16

This recipe combines a classic cheeseburger with flavorful baked potato skins, which effectively replace the bun, creating a delicious bite-sized appetizer. Layer all the cheeseburger components, including the mini patties, on the cheesy potato skins and serve this appetizer at a house party.

Ingredients:

• 4 large Russet Burbank potatoes
• ToppingGrilled mini patties, lettuce, tomato, ketchup, and pickles on cheese skins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, cheddar cheese, lettuce, pickled cucumber

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Preparation:

Step 1
• Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
Step 2
• Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Top with the Cheeseburger Topping. For cheese skins, flip the baked skins, sprinkle with 1 cup of grated Cheddar, and bake for another 5 minutes.

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