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Big Mac Potato Skins

Big Mac Potato Skins. Game day will never be the same after you try these tempting, beef and cheese stuffed potato skins. A single batch may not be enough.

A bite taken out of Big Mac Potato Skins

The first bite! Delicious!

Today marks a new chapter for Rock Recipes. And it’s all about more local content!

Starting today, we will begin featuring guests from the local food community to share their talents with all of us. 

We have recruited some of my favourite local chefs, foodies, foragers, restauranteurs, bakers, tourism entrepreneurs, and more! All of them will be contributing some amazing new recipes and ideas, focused on local ingredients.

Assembled ingredients for Big Mac Potato Skins

Assembled ingredients for Big Mac Potato Skins

Don’t worry, I’m not going anywhere. I still have plenty of new recipes to share all year round.

Olivia will still be back with more videos from St. John’s, Toronto and of course, Baccalieu Cottage in Ochre Pit Cove next summer.

Stay tuned, we have great things coming from local talent, including a sourdough bread tutorial and a recipe for homemade salt meat from two local food experts we will introduce later. 

Big Mac Potato Skins on a wooden cutting board

Big Mac Potato Skins

I am incredibly excited to have these folks on board, as I am sure we will all learn something new and tasty from all of them.

First off is one of my absolute favourite chefs in St John’s whose work I have admired for a long time. I have followed him since his days at the much missed Aqua restaurant here in town. 

I am sure you will enjoy his contributions to the site. He’ll be back in a flash with a Valentine’s dinner idea too!

And if you are not following Chef  Mark Mc Crowe on Instagram, it’s high time you did! 

With that, I’ll turn you over to Chef Mark, but first here’s a little of his background. 

Mark McCrowe was born and raised in St. John’s, Newfoundland.

Mark McCrowe headshot

Chef Mark McCrowe in his home kitchen

Growing up around simple Newfoundland dishes using fresh seafood and wild game inspired an appreciation of the city’s local style of food and where it comes from.

After studying Culinary and Baking and Pastry Arts in British Columbia and working in some of Vancouver’s finest kitchens, he returned home to further his own individual style as a chef.

He opened his first restaurant, Aqua, at the age of 26 and his second more casual gastro-pub, The Club, at the age of 29.

From winning Chopped Canada to competing along side Canadas best chefs at The Canadian Culinary Championships, Mark is living his dream, cooking the food he loves to cook and doing it in the place and for the people that mean so much to him.

The finished Big Mac Potato Skins

The finished product.

Big Mac Potato Skins from Chef Mark McCrowe.

The Super Bowl is a wonderful time of year.

Whether you care about football or not, it comes with a bountiful selection of American classic dishes that may or may not be so friendly to your waistline.

But, at just once a year it makes perfect sense to me to give in to temptation and turn a blind eye to those all important New Years resolutions.

We’ve all had classic potato skins, and who doesn’t love the flavours of a classic Big Mac. So in the name of changing things up, We give to you….Big Mac potato skins.

Special Sauce ingredients for Big Mac Potato Skins

Simple ingredients for a tasty sauce.

With very few ingredients and room for you own twists and turns, this checkered basket favourite can be banged out on game day in a flash. It’s also and is the perfect way to use up leftover baked potatoes.

We bake, fry, then broil the potatoes and cheese to get that restaurant style texture. The choice of American cheese rings true to its burger counterpart, but feel free to use what you have or love.

And for heavens sakes feel free to add bacon!

Frying the baked potato skins

Big Mac Potato Skins frying

Skins just out of the fryer

So crispy!

Big Mac Potato Skins ready for assembly

Big Mac Potato Skins. Ready for assembly

Adding the beef

Adding the cheese

Big Mac Potato Skins just out of the oven

Topping the skins with the sauce

The special sauce!

Need even more inspiration for Super Bowl or any game day celebration?

Need even more game day food inspiration? Take a look at our terrific collection of Super Bowl Food Ideas. Great for any game day year round. 

Best Super Bowl Party Food Ideas phptp collage with title text for Pinterest

Like this Big Mac Potato Skins recipe?

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Big Mac Potato Skins photo collage for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!


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A bite taken out of Big Mac Potato Skins
Yield: 6 servings

Big Mac Potato Skins

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Big Mac Potato Skins. Game day will never be the same after you try these tempting, beef and cheese stuffed potato skins. A single batch may not be enough.

Ingredients

For the skins

  • 3 large russet potatoes
  • Canola oil for frying
  • 1 lb medium ground beef
  • 1 small yellow onion
  • Kosher salt
  • Fresh cracked pepper
  • 1/2 head iceberg lettuce
  • 3 slices American cheese
  • 1 tsp white sesame seeds

For the sauce

  • 1/4 cup mayo
  • 1/4 cup ketchup
  • 1/4 cup sweet relish
  • 1/4 cup yellow mustard

Instructions

  1. Wrap your potatoes in tinfoil and bake in a preheated oven at 350 degrees for 30 minutes or until fork tender.
  2. Cut the baked potatoes in half lengthwise and use a spoon or melon baller to scoop out excess potato making a hollow potato skin ready to be stuffed with filling.
  3. In a non stick pan quickly fry your ground beef over a medium high heat with one small diced onion a little canola oil and salt and pepper. Continue to cook for 5 minutes until onions have softened and meat begins to crisp. Discard any excess grease
  4. In a household deep fryer set to 350 degrees. Fill your basket with skins and fry until golden brown and delicious. About 5 minutes. When the skins come out, season with salt and place then on a tray lined with oven proof paper.
  5. Fill the crispy seasoned potato skins generously to the top with the beef onion mixture and top with cheese. Broil until cheese is melted with a little golden colour on top.
  6. Mix ingredients for the burger sauce and set aside
  7. While potato’s are hot, arrange them on a platter and top each with some finely shredded iceberg lettuce, some of the burger sauce and finely the white sesame seeds. Serve hot and enjoy a twist on a classic dish.

Notes

Add crumbled bacon to the top (optional).

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 460Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 82mgSodium 603mgCarbohydrates 28gFiber 3gSugar 8gProtein 27g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Potatoes with Green Onion & Dill | Homemade & Yummy

Tuesday 22nd of March 2022

[…] Big Mac Potato Skins […]

Nikki Moranville

Sunday 13th of February 2022

Well, I must say that this sounds incredible!! Wish I had seen this before I headed out to the supermarket! I have everything but the potatoes! Will test this at the next potato buying excursion! I think I'm going to enjoy your chapter!

Lorraine

Sunday 13th of February 2022

Yum! You forgot the pickles!

Big Mac Potato Skins - mhilanz.com

Saturday 12th of February 2022

[…] post Big Mac Potato Skins appeared first on Rock […]

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