Craving that legendary cheeseburger flavor but want something fun and totally irresistible for a party or game night? These Cheeseburger Fried Potato Skins with Basil Aioli are an absolute flavor explosion-crispy, cheesy, and utterly indulgent!

Imagine golden, crunchy potato skins stuffed to the brim with juicy ground beef, melted cheddar, and all the classic burger fixings. A swipe (or dunk!) of vibrant basil aioli takes them over the top, adding creamy, herby freshness in every bite.

What makes this a must-try? It's the ultimate crowd-pleaser-perfect for sharing, easy to prep ahead, and guaranteed to disappear fast. Whether you're feeding a hungry family or wowing guests, these loaded potato skins steal the show.

This recipe is inspired by deluxe pub appetizers with a homemade twist. Make them for your next party, Super Bowl Sunday, or whenever you need a comforting, flavor-packed snack!

Cheeseburger Fried Potato Skins with Basil Aioli

Why You'll Love This Recipe

Major comfort food factor-hello, crispy potatoes and cheesy beef!
Perfect for parties, game day, or anytime you need a fun appetizer
Customizable with your favorite burger toppings and cheeses
The homemade basil aioli adds bright, restaurant-worthy flavor
Easy to prep ahead and reheat for fresh-out-of-the-fryer goodness

Key Ingredients for Cheeseburger Fried Potato Skins with Basil Aioli

See recipe card below for full list of measurements, ingredients, and instructions.

Russet Potatoes

These are the star of the show, offering sturdy skins and fluffy interiors that crisp up beautifully when fried. Look for medium-sized potatoes without blemishes. Scrub them well before baking. Yukon Golds work in a pinch, but russets give the classic potato-skin texture.

Ground Beef

For that unmistakable cheeseburger flavor, use 80/20 ground beef-it's juicy but not overly greasy. Cook thoroughly and season well. Prefer ground turkey or chicken for a lighter touch? Go ahead! Plant-based crumbles also work for a vegetarian twist.

Sharp Cheddar Cheese

Melty, gooey cheddar brings true cheeseburger vibes. Grate it fresh for the best melt. Monterey Jack or a blend work too if you want a slightly different flavor. For extra flair, try pepper jack or smoked gouda.

Fresh Basil

This is the magic in your aioli-herbal, aromatic, and so bright. Finely chop for the most flavor. If fresh basil isn't handy, a little fresh parsley or cilantro will work, though the aioli loses its signature taste.

Mayonnaise

A creamy base for the aioli-choose a high-quality, full-fat mayo for the richest sauce. If you need a lighter option, Greek yogurt can sub but will add a tangier bite.

Cheeseburger Fried Potato Skins with Basil Aioli cooking process

Instructions for Cheeseburger Fried Potato Skins with Basil Aioli

See recipe card below for full list of measurements, ingredients, and instructions.

Bake and Prep the Potato Skins

Start by preheating your oven to 400°F (200°C). Scrub the potatoes well, then rub them with olive oil, and sprinkle with salt. Arrange on a baking sheet and bake for 40-50 minutes, until fork-tender and skins are crisp. Let cool until safe to handle.

Once cooled, slice potatoes in half lengthwise. Scoop out most of the potato flesh, leaving a ¼-inch shell for sturdy skins (save the insides for another use!).

Fry the Skins for Extra Crispiness

Heat about ½ inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Carefully lower skins into the hot oil, flesh side down, and fry for 2-3 minutes per side, until deeply golden and crisp. Drain on a wire rack or paper towels and season lightly with salt.

Make the Cheeseburger Filling

In a medium skillet over medium-high heat, brown the ground beef for 4-5 minutes, breaking it up as it cooks. Add the diced onion and cook for another 2-3 minutes until softened. Stir in the garlic, cook for 1 minute, then blend in Worcestershire sauce. Season to taste with salt and pepper, and remove from heat.

Assemble and Broil

Arrange the fried potato skins on a baking sheet, flesh side up. Fill each with a generous spoonful of the cheeseburger mixture, then sprinkle with shredded cheddar. Broil 2-3 minutes on the top rack (watch closely!) until the cheese is melted and bubbling.

Top with diced pickles and sliced green onions for that authentic burger experience.

Make the Basil Aioli

While potato skins are broiling, whisk together mayonnaise, basil, garlic, lemon juice, salt, and a pinch of pepper in a small bowl. Taste and adjust seasoning if needed. Chill until ready to serve for max flavor.

Serve and Enjoy

Serve the hot, melty potato skins with a bowl of chilled basil aioli for dipping or drizzling. They're at their best fresh and hot!

Recipe Variations

Make It Meatless

Swap the ground beef for a plant-based ground "meat" or seasoned black beans for a vegetarian version with all the cheesy, savory vibes.

Add Some Heat

Love spice? Stir diced jalapeños into the filling or sprinkle the finished potato skins with hot sauce or chili flakes for a fiery kick.

Gluten-Free Friendly

This recipe is gluten-free as written (just check your Worcestershire sauce), so everyone can join in the fun without missing out!

Switch Up the Cheese

Try pepper jack for a spicy twist, smoked gouda for deeper flavor, or mozzarella for extra melt-mix and match your favorites!

Lighten It Up

Use ground turkey or chicken for a leaner protein option, and air-fry the potato skins instead of deep frying for a lighter take.

Serving Suggestions

These Cheeseburger Fried Potato Skins with Basil Aioli are perfect on their own as a hearty appetizer, but you can round out the snack spread with crisp coleslaw, a pile of sweet potato fries, or a platter of fresh veggies and ranch. Garnish with extra fresh basil or chives for a pop of green and freshness!

Storage and Reheating

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 10-12 minutes until hot and crisp. Basil aioli keeps in the fridge for up to 4 days-give it a quick stir before serving. Freezing isn't recommended, as the potato skins can lose their texture.

Frequently Asked Questions About Cheeseburger Fried Potato Skins with Basil Aioli (FAQ)

Q: Can I make these potato skins ahead of time?

A: Yes! You can bake and scoop the potatoes and even fry the skins ahead. Fill and broil just before serving for the crispiest results.

Q: What’s the best way to reheat leftover potato skins?

A: Use a hot oven or an air fryer for about 10 minutes so the skins stay crisp and the cheese melts evenly. Avoid microwaving-they'll get soggy!

Q: Can I bake the potato skins instead of frying?

A: Absolutely! Brush with oil and bake at 450°F (232°C) for 10-12 minutes, flipping once, until crisp instead of frying.

There you have it-irresistibly crispy, flavor-packed Cheeseburger Fried Potato Skins with Basil Aioli that combine all the best things about burgers and snacks into one epic bite! Give them a try for your next gathering, and don't forget to leave a comment and rating to let us know how they turned out. Happy snacking!