Ingredients for - Big Mac Potato Skins

1. 4 russet potatoes, scrubbed clean
2. Olive oil
3. Kosher salt
4. Freshly ground black pepper
5. 1 lb. ground beef
6. 2 tsp. Worcestershire sauce
7. 1 tsp. garlic powder
8. Pinch cayenne
9. 2 c. shredded Cheddar
10. 1 tbsp. sesame seeds
11. Chopped cherry tomatoes, for topping
12. Finely shredded iceberg lettuce, for topping
13. Sweet pickle relish, for serving
14. 1/2 c. mayonnaise
15. 2 tbsp. yellow mustard
16. 1 tbsp. ketchup
17. 1 tbsp. apple cider vinegar
18. 1 tsp. paprika

How to cook deliciously - Big Mac Potato Skins

1 . Stage

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 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.

2 . Stage

Meanwhile, make filling: Heat a large skillet over medium-high heat, then add ground beef. Season with Worcestershire sauce, garlic powder, cayenne, salt, and pepper, and cook until the ground beef is no longer pink. Drain fat.

3 . Stage

Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar, and paprika until smooth.

4 . Stage

When the potatoes are cool enough to handle, cut them in half lengthwise, then cut each half crosswise. Scoop out the flesh with a spoon, leaving a ¼ 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.

5 . Stage

Transfer skins to a server platter and top with chopped tomatoes, lettuce, and pickle relish. Drizzle with sauce and serve warm.