The Great Potato Skin Burger

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Sometimes a foodie inspiration just hits you like a sack of potatoes. That's exactly what happened today when I was cruising the grocery store trying to think of what I wanted to do for my next post. It all came together when I walked down the frozen aisle and noticed potato skin appetizers. You know the ones with cheddar cheese and bacon on top? I've never tried them and I especially wouldn't try the frozen variety but that's besides the point. When I saw those potato skin appetizers... a thought occurred to me, how can I improve on that concept and take it to the next level.

Didn't take long before I decided that adding Angus Beef to the mix and using two potato skins as a bun would work out just fine. That's how, what I'm calling the Great Potato Skin Burger was born. And what a Great Potato Skin Burger it turned out to be. Not too hard to make and super tasty to the max. Soon after getting home from the store I was in burger potato in heaven. You can be too because this is so good, you're going to want to try it the first chance you get.



Ingredients:

• Angus Beef
• Cheddar Cheese
• Medium to large Russet potato
• Fried Egg
• Bacon of your choice

Ingredients for beef marinade:

• Olive oil
• Garlic
• Tamarind Paste
• Salt
• Pepper 

Start off by baking a whole potato in the oven. This is to soften it up so you can shell it like you see in the above image. It's very important to bake the potato all the way so you can easily scoop out the inside. If you don't your potato skin will probably break even before you have a chance to use it. After, your potato is completely baked in the oven, give it a chance to cool. Once it's cooled, slice it in half length wise. Then take a spoon and very gently scoop out the inside until only a fraction of potato is still lining the inside. Finally taking your two shelled halves, fry them in a pan on medium heat in vegetable or canola oil for about 5 minutes on each side until crispy and browned.

While your waiting for your potato skins to be completely pan fried and delicious, you can go ahead fry an egg, cook the bacon, and grill your marinated and seasoned burgers. This way, you'll be able to time everything to be done at the same time because trust me, you'll get really hungry making this because it's as tasty as it looks.

Speaking of marinating the beef your using. A good tip for marinating is to use plenty of olive oil and mix it throughout the beef. As your doing that, throw in some sliced garlic with tamarind paste. Don't forget to sprinkle with salt and pepper.

One way to sum all this up is to think burger and fries but all in one awesome to goodness taste that in all your foodie adventures you probably haven't quite experienced. 

When you first take that juicy patty off the grill and sandwich it in between your crispy potato skins you can almost taste how good this will be. Then you take that first bite and the gates of foodie heaven open up and give your taste buds what they've been waiting for.

It's hard to describe the taste of Angus beef sandwiched between two very crispy potato skins. When you add a fried egg along with bacon and cheddar cheese, the taste is out of this foodie hemisphere. Not only that but this burger can be whatever you desire your burger to be. The different combinations that you could try besides cheddar cheese or bacon is limitless. Of course you can do this with any burger but this potato skin burger is not just any burger. It totally gives new life to eating a burger and that's why it would be fun to experiment with different combos for topping. What would you try on this heavenly potato skin burger? Any suggestions would be welcomed because it's guaranteed that I will be making this again in the near future. With that said, I have a feeling that I don't have to tell you that this burger creation is very highly recommended.