- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 383
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 57 mg
- Sodium
- 594 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 383
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 57 mg
- Sodium
- 594 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
- As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
- Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
- Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.
