INGREDIENTS – FOR THE POTATO SKINS
- 4 russet potatoes, scrubbed clean
- olive oil
- kosher salt
- freshly ground black pepper
- 1 lb. ground beef
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- pinch cayenne
- 2 c. shredded cheddar
- 1 tbsp. sesame seeds
- chopped tomatoes, for topping
- finely shredded iceberg lettuce, for topping
- sweet pickle relish, for serving
INGREDIENTS – FOR THE SAUCE
- 1/2 c. mayonnaise
- 2 tbsp. yellow mustard
- 1 tbsp. ketchup
- 1 tbsp. apple cider vinegar
- 1 tsp. paprika
- Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes all over with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle.
- Meanwhile, make filling: Heat a large skillet over medium-high heat, then add ground beef. Season with garlic powder, cayenne, salt and pepper, and cook until the ground beef is no longer pink. Drain fat.
- Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar and paprika until smooth.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ thick inch by the skin. Return the potatoes, cut side-up, to the baking sheet and brush with melted butter. Top with cooked ground beef, shredded cheddar, and sesame seeds. Broil until the cheese is bubbling, about 3 minutes.
- Transfer skins to a server platter and top with chopped tomatoes, lettuce, and pickle relish. Drizzle with sauce and serve warm.