- 4 Idaho potatoes
- Extra virgin olive oil (EVOO), for drizzling
- 1/2 cup onion, minced
- 2 cloves garlic
- 1 pound ground beef
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- A few dashes of hot sauce
- Salt and freshly ground black pepper
- 1 cup cheddar cheese
- Chopped pickles, tomatoes and shredded lettuce, for garnish
Pre-heat the oven to 400ºF.
Place the potatoes on a baking sheet and bake until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.
In a skillet, sauté the onions and garlic until translucent, about 5 minutes. Add the beef and brown. Add the ketchup, mustard, Worcestershire sauce and hot sauce. Season with salt and pepper.
Place the cheeseburger mixture into each potato skin on the baking sheet; sprinkle cheese over each of them. Place back into the oven to melt the cheese, 1-2 minutes.
Once the potato skins come out of the oven, top with chopped pickles, tomatoes and shredded lettuce.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.