Bacon Cheeseburger Potato Skins
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Ingredients
- 4 Russet Baked Potatoes, halved and filling scooped out
- 2–3 cooked Lord Have Mercy Triple B Burgers, warmed
- 6–8 slices thick cut bacon, cooked and crispy
- 1 1/4 cups sharp cheddar cheese, smaller cubes
- 1/3 – 1/2 cup Chipotle Maple BBQ Sauce, warmed (optional but it’s so worth it!)
- Green onions for garnish
- 2 tablespoon butter, unsalted and melted
- 2 tablespoon canola oil
Instructions
- Preheat oven to 400F, rack in the middle.
- Line a baking sheet with foil and place an oven-safe cooling rack on top.
- Place the scooped out potato filling in a container and save for use.
- Place the potato skin hulled side up.
- Mix together the butter and oil.
- Brush the inside of the halved potatoes with the butter mixture.
- Place halved side up on the cooling rack and bake for 10 minutes.
- Remove from the oven, flip over, brush with the butter mixture and bake for an additional 10 minutes.
- Rough chop the Lord Have Mercy Triple B Burgers and bacon.
- Place 1-2 tablespoon of the Chipotle Maple BBQ Sauce in the potato skin and brush to coat the inside.
- Place a few cubes of the cheese on top of the sauce.
- Evenly divide the chopped burgers and bacon into each potato skin.
- Place the cheese on top and try to push some of the cheese cubes down in between the meat filling.
- Bake for 5-10 minutes or until the cheese is melted.
- Remove from the oven and garnish with green onions and bbq sauce (if desired).