These Cheeseburger Fried Potato Skins with Basil Aioli are the ultimate game-day appetizer, combining crispy fried potatoes, juicy seasoned beef, melty cheese, and a fresh basil aioli. Packed with bold comfort-food flavor, this easy cheeseburger potato skins recipe is perfect for parties, snacking, or casual entertaining.

TIPS for Making Fried Potato Skins:

Choose the right potatoes: Use Russet potatoes—their thick skins hold up well to frying.
Bake before frying: Bake or parboil potatoes first so the insides are tender and the skins crisp evenly.
Leave some potato attached: Don’t scoop them completely clean; a thin layer of potato adds structure and flavor.
Dry thoroughly: Let skins cool and dry before frying to prevent splattering and sogginess.
Fry at the right temperature: Heat oil to 365–375°F (185–190°C) for golden, crispy skins.
Don’t overcrowd the fryer: Fry in batches to keep oil temperature steady.
Season immediately: Salt and season while hot so flavors stick.
Add toppings after frying: Load with cheese, beef, or bacon after frying, then briefly bake or broil to melt.
Serve hot: Fried potato skins are crispiest right out of the fryer.

How to Prep in Advance:

I would suggest prepping all components up to a few hours in advance, reheating the filling when ready to assemble and bake with the cheese on top just before serving warm!

Cook with me!

Cheeseburger Fried Potato Skins with Basil Aioli

5 from 1 vote

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Prep Time20

Cook Time30

Total Time50

Servings:

Ingredients

For the Cheeseburger Fried Potato Skins:

6-8 small Russet Potatoes
2 tbsp. Olive Oil
1 lb. Ground Beef
Salt & Black Pepper
½ Yellow Onion finely chopped
2 Garlic Cloves minced
1/3 cup RAGU Double Cheddar Sauce
1 Jalapeno de-seeded and minced
1 tsp. Worcestershire Sauce
¼ cup Fresh Scallions chopped, divided in half
½ cup. Grated Cheddar
3 strips Bacon cooked and chopped
Olive Oil for frying

For the Basil Aioli:

1/3 cup Plain Greek Yogurt
¼ cup Mayo or substitute with more Greek yogurt
Juice of 2 Limes or lemons
1/3 cup Fresh Basil
Optional 1 tbsp. Fresh Tarragon
1 tbsp. Champagne Vinegar
Salt & Black Pepper to taste

Instructions

To Make the Basil Aioli:

Combine all ingredients in a high-speed blender. Pulse until smooth. Add water to help loosen texture to preference.

To Start the Fried Potato Skins:

Bring a large pot of salted water to a boil. Add the potatoes to cook 8-10 minutes, until fork tender. Strain and let steam for 10 minutes, or until cool enough to work with.

To Make the Cheeseburger Filling:

Add the bacon strips to cook. Remove any excess grease. Chop the cooled bacon into fine pieces. Set aside.
Add the olive oil to heat up 1 minute, until glistening. Add the ground beef then break up with a spatula. Add the chopped onion and garlic. Sauté for 5-6 minutes, until browned.
Reduce heat to medium. Stir in the chopped jalapeno, half of the scallions, Worcestershire sauce, and RAGU Double Cheddar Sauce until well-combined. Set aside.

To Continue the Fried Potato Skins:

Slice the potatoes in half, then use a spoon to remove the insides leaving ¼” border on all sides.
Heat up 2-3” of olive oil in a saucepan over medium high heat. Working in small batches, fry the potato skins until deeply golden, about 3-5 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain excess oil.

To Assemble the Cheeseburger Fried Potato Skins:

Distribute the meat between the fried potato skins. Top with the grated cheddar to broil in the oven until melted.
Garnish with the chopped bacon and remaining scallions to enjoy with the basil aioli!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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