These Cheeseburger Twice Baked Potatoes are everything a comfort food dinner should be; hearty, cheesy, satisfying, and packed with flavor. With juicy seasoned beef, fluffy potatoes, melted cheese, and all your favorite burger toppings, they’re a fun twist on two classic meals. Best part? They are customizable to be paleo, dairy-free, or vegan/vegetarian!
Think of them as the best parts of a cheeseburger and a loaded baked potato combined into one delicious recipe. They’re cozy, satisfying, customizable, and perfect for meal prep, busy weeknights, game days, or feeding a hungry family! If you love burgers and baked potatoes, this recipe combines the best of both worlds!
Whether you pile yours high with pickles, lettuce, tomatoes, burger sauce, or crispy bacon, these twice baked potatoes are guaranteed to disappear fast.
Why You’ll Love These Cheeseburger Twice Baked Potatoes
- Easy weeknight dinner & family-friendly
- High in protein & great for meal prep
- Customizable with your favorite burger toppings
- Naturally gluten-free & can be made dairy-free
- Freezer-friendly
- Perfect for using leftover baked potatoes
- Crispy potato skins with a fluffy filling!
Recipe video
What Are Cheeseburger Twice Baked Potatoes?
Traditional twice baked potatoes are baked, scooped out, mixed with creamy ingredients, then stuffed back into the potato skins and baked again. This cheeseburger-inspired version takes things up a notch by mixing seasoned ground beef, cheese, and classic burger flavors into the fluffy potato filling before baking everything until melty. The result is a comforting, protein-packed dinner that tastes like your favorite cheeseburger, without the bun. 😉
Ingredients You’ll Need
Scroll to the recipe card at the bottom of the post for full measurements/steps!
- Russet potatoes
- Lean ground beef
- Shredded cheddar cheese (dairy-free if needed!)
- Greek yogurt or sour cream (dairy-free if needed!)
- Olive oil
- Spices: garlic powder, onion powder, smoked paprika, salt & pepper
- Toppings: pickles, diced tomatoes, shredded lettuce, red onion
- Burger sauce (home made or store-bought): For store-bought, I love Primal Kitchen or Chosen Foods! These are made with amazing ingredients. I’ll also leave a homemade recipe in the recipe card below!
How to Make Cheeseburger Twice Baked Potatoes
Scroll to the recipe card at the bottom of the post for full measurements/steps!
Step 1: Bake the Potatoes
Bake the potatoes until fork tender. Allow them to cool slightly before slicing each one in half lengthwise. Carefully scoop out the potato flesh, leaving a thin border around the edges to help the skins hold their shape.
Step 2: Cook the Beef
While the potatoes bake, brown the ground beef in a skillet over medium heat. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Drain any excess grease if needed.
Step 3: Make the Filling & stuff the potatoes
Mash the scooped potato with Greek yogurt, butter or olive oil, and half of the shredded cheese until smooth. Fold in the cooked ground beef. Spoon the filling back into the potato skins. Top with the remaining cheese.
Step 4: Bake Again & add toppings
Return the potatoes to the oven and bake until the cheese is melted and bubbly and the tops are lightly golden. Finish with chopped pickles, tomatoes, lettuce, burger sauce, or any of your favorite cheeseburger toppings before serving.
Tips for the Best Twice Baked Potatoes
- Choose large russet potatoes since they have sturdy skins and fluffy interiors.
- Bake the potatoes until they’re very tender for the creamiest filling.
- Don’t overmix the filling or it can become gummy.
- Save a little cheese for the top so it gets golden and bubbly.
- Add fresh toppings after baking for the best texture.
Variations
There are endless ways to make these cheeseburger potatoes your own:
- Bacon cheeseburger: Add crispy bacon to the filling or sprinkle it on top.
- Spicy burger: Mix diced jalapeños or hot sauce into the filling.
- Mushroom Swiss: Swap the cheddar for Swiss cheese and add sautéed mushrooms.
- Turkey burger potatoes: Use lean ground turkey instead of beef.
- Extra protein: Stir cottage cheese or plain Greek yogurt into the filling for an extra protein boost.
Frequently Asked Questions
- Can I make these vegetarian/vegan?
Absolutely! Simply swap the ground beef for crumbled tofu, your favorite plant-based ground “beef,” or even a crumbled veggie burger & finish them off with your favorite dairy-free cheese! - Can I make these ahead of time?
Yes! Assemble the potatoes up to a day in advance, cover, and refrigerate. Bake just before serving. - Can I freeze twice baked potatoes?
Absolutely. Freeze the fully assembled potatoes before the second bake. When ready to eat, bake directly from frozen, adding extra cooking time as needed. - What are the best potatoes for twice baked potatoes?
Russet potatoes are the best choice because of their fluffy texture and durable skins. - Can I make these gluten-free?
Yes! Just be sure any seasonings, sauces, or toppings you use are certified gluten-free. - Can I use ground turkey instead of beef?
Definitely. Ground turkey or even ground chicken both work wonderfully. - How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Storage Tips
Refrigerate leftover twice baked potatoes in an airtight container for up to four days. To reheat, bake in a 350°F oven until warmed through or microwave individual portions for a quick lunch. They also freeze beautifully, making them perfect for meal prep!
More healthy recipes to try
- Chicken hummus bowl
- Whole 30 sloppy joes
- Nourishing one pot yellow rice
- Meal prep breakfast burritos
- Easy cornbread chili casserole
- Healthy chicken broccoli rice casserole
- Crispy chicken snack wraps
- Healthy homemade cheesy gordita crunch
- Dill pickle salsa
- Crispy smashed potato salad
Cheeseburger Twice Baked Potatoes
Ingredients
Potatoes
- 3 medium russet potatoes
- 2 tbsp olive oil
- 1 small yellow onion
- 1/4 cup avocado oil mayonnaise or sour cream
- 1/4 cup plain greek yogurt or plant-based yogurt (or more sour cream!)
- 1 lb ground beef (use whatever % you like!)
- 1/2 tsp smoked paprika
- 1 tsp salt, divided
- 1/4 tsp garlic powder
- pepper, to taste
- 1 cup cheese (dairy-free or regular)
toppings
- shredded romaine lettuce
- grape tomatoes
- pickles (chopped)
Burger Sauce (I like chosen foods for store-bought)
- 1/3 cup avocado oil mayo
- 2 tbsp no-sugar ketchup (i use primal kitchen)
- 1/2 tbsp coconut aminos
- 1 tsp honey (optional)
- 2 tbsp diced pickles
- 1 tsp dill pickle juice
- 1/2 tbsp dried minced onion
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt & pinch of pepper
Instructions
- Preheat the oven to 400°F. Wash the potatoes and pat them dry. Use a fork to poke holes on all sides. Then, rub the potatoes with olive oil and a sprinkle of salt.
- Place the potatoes on a baking sheet and bake for 45 to 60 minutes, flipping them over about half way through cooking. They’re done when easily pierced with a fork all the way through the middle. Leaving the oven on, set them aside to cool a bit.
- While the potatoes are in the oven, add a tsp of oil in a large skillet over medium-high heat. Add the diced onions and 1/4 teaspoon salt. Cook, stirring every minute or so, until the onions are browned. Add the ground beef and sprinkle with another 1/4 teaspoon salt and garlic powder. Cook, breaking up the ground beef into crumbles. Cook until browned, gradually mixing in with the onions, then remove from heat.
- Once they're cool enough to handle, cut each potato in half. Then use a spoon to scoop out the insides of the potato and place in a large bowl, leaving about 1/4 inch in the potato shell. Add about 1 cup of cheese, the sour cream or mayo, greek yogurt, pepper, and the remaining 1/2 teaspoon salt. Stir in the cooked onions and ground beef. Taste and add more sour cream if you’d like a creamier filling, add more salt, etc. Make these to your liking!!
- Arrange the empty potato halves on the baking sheet like boats. Stuff the halves with the filling (they'll be stuffed pretty high!). Then, return the potatoes to the oven and bake for 10 minutes. Sprinkle the tops with the remaining cheese and bake for another 3 to 5 minutes, until the cheese has melted.
- When ready to serve, top with all your favorite toppings (shredded lettuce, tomatoes, diced pickles, etc.) and drizzle over your favorite burger sauce!
Sauce
- Simply mix everything together, taste & adjust as you'd like, and drizzle!
