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Big Mac Potato Skins - potato skins with Big Mac toppings beef, special sauce, pickles lettuce and sesame seeds
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3 from 1 vote

Big Mac Potato Skins

Prep Time15 mins
Cook Time50 mins
Servings: 8


  • 8 medium russet potatoes washed
  • 4 tbsp olive oil
  • 1 pound ground chuck
  • 1 teaspoon garlic powder
  • 1 cup shredded lettuce
  • 1/2 cup sliced pickles
  • 1/2 - 3/4 cup shredded cheddar cheese (or cheese of your choice)
  • 1 tsp sesame seeds
  • salt & pepper to taste

Special Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp ketchup
  • 3 tbsp relish
  • salt & pepper to taste


  • Preheat your oven to 400 degrees. Pierce the skin of the potatoes a few times with a fork so that the steam can escape. Rub lightly with olive oil & season with salt. Bake for 50-60 minutes, or until the potato is done. Set the potatoes aside to cool.
  • While the potatoes are cooking, make the special sauce. Mix all the ingredients for the sauce together, cover, & refrigerate until ready to use.
  • Season the ground chuck with the garlic powder & cook in a hot skillet, stirring often, until cooked through. Season to taste with salt & pepper.
  • Cut the potatoes in half longways. Remove the insides with a spoon. Place the potato skins back in the oven at 400 degrees for about 8-10 minutes, turning halfway, so that they crisp up. Fill each potato skin with warm beef & top with cheddar cheese, if desired. Now, top each potato skin with shredded lettuce, a generous drizzle of speical sauce, chopped pickles and of course - the sesame seeds.