Ingredients
4 russet potatoes, scrubbed clean
Olive oil
Kosher salt
Freshly ground black pepper
1 lb. ground beef
2 tsp. Worcestershire sauce
1 tsp. garlic powder
Pinch cayenne
2 c. shredded Cheddar
1 tbsp. sesame seeds
Chopped cherry tomatoes, for topping
Finely shredded iceberg lettuce, for topping
Sweet pickle relish, for serving
1/2 c. mayonnaise
2 tbsp. yellow mustard
1 tbsp. ketchup
1 tbsp. apple cider vinegar
1 tsp. paprika
Preparation
Step 1Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle. Step 2Meanwhile, make filling: Heat a large skillet over medium-high heat, then add ground beef. Season with Worcestershire sauce, garlic powder, cayenne, salt, and pepper, and cook until the ground beef is no longer pink. Drain fat. Step 3Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar, and paprika until smooth. Step 4When the potatoes are cool enough to handle, cut them in half lengthwise, then cut each half crosswise. Scoop out the flesh with a spoon, leaving a ¼ inch by the skin. Return the potatoes, cut side up, to the baking sheet and brush with melted butter. Top with cooked ground beef, shredded Cheddar, and sesame seeds. Broil until the cheese is bubbling, about 3 minutes. Step 5Transfer skins to a server platter and top with chopped tomatoes, lettuce, and pickle relish. Drizzle with sauce and serve warm.
