Ingredients:
4 large russet potatoes, baked and halved
1 pound ground beef
½ cup cooked, crumbled bacon
1 cup shredded cheddar cheese
½ cup diced tomatoes
¼ cup diced pickles
½ cup sour cream
2 tablespoons ketchup
1 teaspoon mustard
Salt and pepper to taste
Instructions:
Scoop out the inside of each potato half, leaving about ¼ inch of potato around the edges. Save the scooped-out potato for another use (hello, mashed potatoes!).
In a skillet, cook the ground beef with salt and pepper until browned. Drain any grease.
Mix the beef with ketchup and mustard, then spoon it into the potato skins. Top with cheddar cheese and bacon.
Broil the potato skins on a baking sheet for 5 minutes, or until the cheese is melted and bubbly.
Garnish with tomatoes, pickles, and a dollop of sour cream. These are like cheeseburgers in every bite, with a crispy potato twist!
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