Big Mac Potato Skins. Inspired by the burger, these potato skins pack tons of flavor! Stuffed with crumbled beef, cheese, tomatoes, pickles, lettuce & a “special sauce”, these skins are the ultimate!
Guilty pleasures, we all have them. Some of them are more embarrassing than others. What are your shameful guilty pleasures… you know, the ones in you indulge in that turn your cheeks rosy should anyone catch you red handed? Don’t be shy or embarrassed, I have a few:
Us Weekly Magazine. I feel unbelievably guilty reading this magazine. And slightly trashy, if I’m being 100% honest. Reading about other people’s lives, and viewing their photographs, without their real consent? It makes me feel like a weird peeping Tom, but I can not help myself from putting it on the conveyor belt at the grocery store, cover face down, every time I see a new edition. So pretty much once a week I feel like a perv. But, it’s okay, I just flip pages and read my way through the shame.
Cheez-Its. I’m not even sure what category of food these artificially flavored, orange powder covered, little squares fall into. The Sunshine Company defines them as crackers. I’m not so sure I agree with that. And, I know eating these has got to be defined as some sort of culinary blasphemy, I mean they don’t actually contain any REAL cheese, but I don’t care. They are salty, crispy, and come in a variety of flavors for my snacking pleasure. I secretly (well not so secretly now) love them.
Boy has a few shameful guilty pleasures as well. Although, I’m not quite sure his make him feel guilt, or shame. He is wild one who throws caution to the wind and does not fear being judged. I’ll be a nice wifey and only call him out on one.
McDonalds or Mc-EE-Dees. We all know those golden arches, Ronald and the Hamburglar. I’m sure he isn’t alone in this embarrassing guilty pleasure. Most of us are culpable of succumbing to the drive through window of this joint when in a hurry, or simply craving something fast and naughty.
This fast food establishment happens to be my culinary inspiration for today. I took their Big Mac and fries, worked a little culinary magic and created something you need not be ashamed of… unless you are donning a red wig and clown nose while making these. Big Mac Stuffed Potatoes & Skins with Jazzed Up Secret Sauce.
These stuffed potatoes and skins may seem a tad bit odd at first glance. Pickles, tomatoes and lettuce on a potato?? Huh? All I can say is don’t knock it till you try it. These spuds are crazy delicious. In fact, they are soooo scrumptious I developed a small obsession and had to make them two different ways, to feed my addiction. These potatoes are tasty little rebels that break all the standard rules of stuffed potatoes.
These spuds are perfectly salty and crispy from the sea salt rubbed, and roasted, skins; succulent, juicy and meaty from the ground sirloin*. The colby jack adds cheesy, savory decadence. While the toppings add an element of freshness and really give it that burger and fries combination experience. Oh, and the jazzed up special sauce?! It is creamy, zingy and absolutely cannot be skipped.
Bacon. I added this, cooked and crumbled of course, to the potato skin toppings. If you like bacon (*aka if you have a pulse), you should definitely follow my lead and add this.
*Vegetarians, don’t for one second think I forgot about you. First, please disregard my comment about bacon. Second, these stuffed potatoes and skins are seriously delicious with Tofurky instead of sirloin, so there is no need for you to miss out.
I am going to insist you guys give these potatoes a try because I like you, and you are going to love these. So stop feeling embarrassed and ashamed of fast food burgers and fries. Instead, opt to make, and devour, these Big Mac Stuffed Potatoes or Skins. Or both! Until next time, Cheers!
- 4 large Russet Potatoes – washed and dried
- 2 TBS Extra Virgin Olive Oil
- 1 Cup Sea Salt , plus more for rubbing on potatoes
- 1 TBS Olive Oil
- 1 small Yellow Onion – finely diced (about ½ heaping cup)
- 2 large Cloves Garlic - minced
- 1 Pound Ground Sirloin (can substitute any form of ground beef, chicken, turkey, bison)
- ¾ tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ Cup Ketchup
- 1 TBS Yellow Mustard
- 2 tsp Worcestershire sauce
- Special Sauce:
- ½ Cup Mayonnaise
- 1 heaping TBS Ketchup
- 2 tsp Sweet Pickle Relish
- 1 tsp Distilled White Vinegar
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Sugar
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
- Optional Toppings: Colby Jack Cheese, Cooked Bacon, Roma Tomatoes, Dill Pickles, head of Iceberg Lettuce
- Preheat oven to 425 degrees F. Pour sea salt (1 cup) into a large baking dish, and spread out evenly across the bottom of the dish. Set aside.
- Pierce holes in the potatoes several times, evenly all around potato. Generously apply olive oil to the potato skin, using your hands to rub oil all over. Sprinkle potato generously with sea salt and place in baking dish, on top of sea salt, evenly spacing potatoes apart.
- Bake in the oven for 30 minutes. Remove and flip potatoes over. Continue baking an additional 30-45 minutes, or until potatoes are cook through and can be evenly pierced with a fork. Transfer potatoes to a clean work surface and discard sea salt from baking dish.
- Meanwhile, make the special sauce: Combine all ingredients in a mixing bowl. Whisk to combine. Taste and adjust seasoning. Set in the refrigerator until ready to use.
- And, prepare the filling: heat olive oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes. Add the garlic and sauté until fragrant, 30 seconds – 1 minute. Add the ground beef, salt and pepper. Cook until browned and cook throughout, about 5-7 minutes. Reduce heat to low (or warm) and use a slotted spoon to remove beef/onion mixture to a bowl or paper towel lined plate. Drain fat from skillet and return beef/onion mixture to skillet. Add the ketchup, mustard and Worcestershire. Stir to combine. Taste and adjust for seasoning.
- When potatoes are fully cooked: Adjust oven temperature to Broil.
- For Stuffed Potatoes: Split open each potato by making a deep slit, lengthwise, in the top of the potato. Use hands to gently push ends of potatoes inwards to open potato. Scoop out about 1-2 tablespoons of the flesh and reserve for another use (or eat it!). Stuff each potato with 1/4th of the meat mixture and grated cheese. Transfer potato back to (now empty) baking dish. Broil for 2-4 minutes, or until cheese is melted.
- For Potato Skins: Prepare a baking sheet with aluminum foil and spray with non-stick cooking spray. Slice each potato, lengthwise, in half. Use a spoon to scoop out the flesh of each potato half, leaving about ¼’’ of potato on skin. Eat, or reserve for another use, removed potato flesh. Use a pastry brush to apply melted butter to the inside of each potato skin (optional). Season with salt and pepper. Place the potatoes on a prepared sheet pan, evenly spaced apart, flesh side up. Stuff each potato skin with meat mixture and grated cheese. Transfer to oven and from for 2-4 minutes, or until cheese is melted.
- To Finish & Serve Both Types of Potatoes: Top evenly, with bacon, tomatoes, pickles, and lettuce. Drizzle with special sauce. Serve (and devour) immediately.
*Tomato, pickle, lettuce and special sauce is all optional. Stuff your potatoes with whatever you like on your burgers: bacon, mushrooms, sliced red onion, etc.
*If you are in a pinch, you can substitute store bought thousand island dressing for the special sauce. But, you will be missing out on a good thing.
*Vegetarians: Tofurky can easily be substituted for the ground sirloin.