Description
These Crunchy Garlic Cheesy Beef Potato Skins take the classic potato skin to new heights with a combination of crispy potato, savory beef, and gooey cheese, all enhanced by fragrant garlic.
Ingredients
4 medium Russet potatoes – perfect for their sturdy skin
1 pound ground beef – lean for added flavor without excess grease
2 cups shredded cheese – cheddar, Monterey Jack, or your favorite blend
2–3 cloves garlic – minced or 1 teaspoon garlic powder
2 tablespoons olive oil or melted butter – for brushing
Salt and pepper – to taste
Optional toppings – sour cream, green onions, crumbled bacon
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes and bake them for 45-60 minutes until tender. Let cool slightly.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skin.
4. Brush inside and outside of the potato skins with olive oil or melted butter.
5. Place the potato skins cut-side down on a baking sheet and bake for an additional 10-15 minutes until golden and crispy.
6. In a skillet, cook the ground beef over medium-high heat, breaking it up as it browns. Season with salt and pepper.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Flip the potato skins over, fill them with the beef mixture, and top with shredded cheese.
9. Return to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
10. Serve hot, garnished with optional toppings like sour cream or green onions.
Notes
Feel free to customize your fillings with sautéed vegetables or different types of cheese.
Store leftovers in an airtight container for up to 3-4 days, and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg