Loaded Potato Skin Sliders
Loaded Potato Skin Sliders transform frozen potato skins into unique slider 'buns' for savory seasoned ground beef patties. Complemented by a zesty homemade sauce, fresh tomatoes, and crisp lettuce, these easy-to-assemble appetizers or main courses are a fun, flavorful twist on classic comfort food, perfect for entertaining or a casual meal.
Equipment
- 1 Baking Sheet For cooking the potato skins
- 1 Large Skillet For browning ground beef
- 1 Mixing Bowl For preparing the special sauce
- 1 Spatula or wooden spoon For breaking up and stirring ground beef
- 1 Measuring Spoons For precise sauce ingredient measurements
Ingredients
Main
- Two 16-ounce packages frozen loaded potato skins
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground beef 80/20
- Canola oil for the pan
- 2 large plum tomatoes sliced crosswise into 24 slices
- Shredded iceberg lettuce for serving
Instructions
- Preheat your oven to the temperature specified on the frozen loaded potato skins package, typically around 400°F (200°C).
- In a medium bowl, whisk together the mayonnaise, yellow mustard, ketchup, garlic powder, onion powder, and smoked paprika. Season with a pinch of kosher salt and freshly ground black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add a splash of canola oil, then add the ground beef and cook, breaking it up with a spatula, until fully browned and no pink remains, about 5-7 minutes.
- Carefully drain any excess fat from the cooked ground beef and season the beef with salt and pepper to taste.
- Arrange the frozen loaded potato skins in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until heated through and crispy.
- Once the potato skins are cooked, carefully remove them from the oven and slice each in half if they are whole, or separate if pre-halved.
- To assemble the sliders, take one half of a potato skin and place a portion of the seasoned ground beef on it.
- Drizzle or spread a generous amount of the prepared special sauce over the beef.
- Top with a thin slice of plum tomato and a small handful of shredded iceberg lettuce.
- Complete the slider by carefully placing the other half of the potato skin on top. Serve immediately.
Notes
For truly crispy potato skins, ensure they are spaced out on the baking sheet and cooked until deeply golden and firm. If they seem soggy, a quick broil at the end can help, but watch carefully. When browning the ground beef, break it down finely to ensure even distribution in each slider. Drain excess fat thoroughly to avoid greasy sliders. The 'special sauce' is the heart of this dish; taste and adjust seasonings like salt, pepper, and paprika to balance the tang from the mustard and ketchup. For an elevated touch, consider caramelizing some onions to add to the beef for extra depth, or adding a touch of pickle relish to the sauce for an extra zing.