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Cheese Burger Potato Cups
Cheese Burger Potato Cups
Rated 5.0 stars by 1 users
Cuisine
American
Prep Time
15 minutes
Cook Time
45 minutes
HEESEBURGER POTATO SKINS! 🍔🥔
Ingredients
Potatoes:
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3 large potatoes
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Olive oil
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2 tbsp Mingle Garlic & Herb Seasoning
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Salt & pepper
Burger Filling:
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300 g beef mince
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1 tbsp olive oil
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1 tbsp Mingle Garlic & Herb Seasoning
Cheese:
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1 cup grated cheddar or tasty cheese
Burger Sauce:
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2 tbsp Greek yoghurt
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1 tbsp tomato sauce
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1 tsp Dijon or yellow mustard
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1 tsp pickle juice
Toppings:
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Shredded lettuce
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Finely diced tomato
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Sliced pickles
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Chopped chives (to garnish)
Directions
Cook the potatoes. Poke holes in the potatoes with a fork. Rub with olive oil, sprinkle with 1 tbsp Mingle Garlic & Herb Seasoning and a pinch of salt. Air fry at 200°C for 45 minutes, or until the skins are crispy and the centres are soft.
Make the burger sauce In a small bowl, mix together Greek yoghurt, tomato sauce, mustard, pickle juice, salt and pepper. Set aside.
Cook the beef Heat olive oil in a pan over medium heat. Add beef mince, breaking it up as it cooks. Season with Mingle Garlic & Herb Seasoning, salt and pepper, and cook until browned and slightly crispy. Remove from heat.
Prepare the potato skins Once the potatoes are cooked, carefully cut them in half and scoop out most of the flesh, leaving a sturdy shell. Brush the insides with a little olive oil and sprinkle lightly with extra seasoning.
Crisp the skins Place the potato skins back into the air fryer and cook for 8–10 minutes at 200°C until golden and extra crispy.
Assemble: Fill each potato skin with cooked beef, top generously with grated cheese, and air fry for 2-3 minutes until the cheese is melted.
Finish & serve: Top with shredded lettuce, diced tomato, pickles, a drizzle of burger sauce and chopped chives to garnish. Serve immediately while hot and crispy.
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