Potato Skin Burger

Potato Skin Burger

I once made a burger with essentially a french fry as the bun. It came out pretty good but it wasn’t as amazing as I had hoped. I recently was out with a friend and they came up with the idea of using potato skins as the buns of a burger and my brain just said yes! This is what I was supposed to do instead of fries! The thing about the skins is that there is a pocket area that the juices of the burger can get trapped and absorbed whereas on a french fry the juices just run right off onto your plate. Also it means lots of cheese bacon and sour cream.

I’m not an expert on potato skins but I am pretty particular when I make them. First I cook whole potatoes until they’re not quite completely done. Then I very carefully pull out the centers and try and scrape pretty close to the skin. Too much actual potato on a potato skin can be a real bummer. There is a very fine line though because if you break all the way through it isn’t going to work as your burger bun. You might want to have an extra potato on hand in case you mess one up.

Then I flip them over, brush them with oil, and put them into the oven as hot as it can go to simulate a frying situation.

See how the edges got a nice defined brown ring? Then fill them up with cheese and bacon.

I waited until the skins came out of the oven before throwing the burgers onto the grill.

Just ground beef with salt and pepper on the outside only.

Sour cream goes on the skins before the burger. Also if I had chives they would have gone on here too.

Top with a second skin.

These burgers. So good.

They could be held like a regular burger no problem! Looks like just your average burger.

Also this is a fun option for people with gluten allergies.

That’s a good burger!

It’s funny cause this combo goes so well together but is not something you would normally see served this way.

Potato Skin Burgers

This burger uses potato skins as the bun.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American
Keyword: burger, Mash-Up
Servings: 4 burgers


  • 1 pound ground beef
  • 4 small Yukon gold potatoes
  • 1 cup shredded cheese
  • 8 strips bacon cooked
  • chopped chives
  • sour cream


  • Bake the potatoes at 350 with salt and oil for about an hour until tender. Cut in half and scoop out a bunch of the filling
  • Lay the potatoes on a pan and add in the cheese and bacon and bake them again for 10 more minutes until the cheese is melted
  • Meanwhile, form the burger patties the same size as the potato skins. season with salt and peper
  • Cook the burgers over high heat in a cast iron to brown on each side and cook medium in the center.
  • Top the potato skins with the chives and sour cream
  • Put the burgers on the 4 of the skins, then top with the remaining skins.
  • Feel free to riff on this and add whatever you might like in a potato skin or on a burger!


  1. I love this idea, and I have a few friends who have gluten allergies, as well. I’m sure they’d love this burger instead of just being able to only eat the patty. And it honestly does look like a regular burger just chillin there.

  2. this is such an excellent idea. I’m so glad you had it and shared it – and equally glad I stumbled upon it. Our daughter was recently diagnosed celiac and we’re looking for as many gluten-free recipes as we can find. I think I know what we’re having for dinner tonight!

  3. I came across your website for the first time today and I am so bummed that I have not seen this along time ago! The recipes are unique and very creative! I like your fun attitude and spin on things! Keep up the good work and can’t wait to see whats to come in the future!!!!!

  4. Just one question, for how long do you put the skin halves in the hot hot oven? Just a guideline to go by so I don’t burn them beyond all hope.

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