Meat and Potato Skin Burger Bites

Recipe created by Whitney Miller

Who doesn’t love a juicy burger with a side of crispy fries? It is all about the flavors of salty, sweet, and savory, and textures of crunchy and chewy. With this combination in mind, I created the Meat and Potato Skin Burger Bites. The crispy mini potato skins are the vessel that holds the juicy burger meatballs and toppings.

If you are hosting a tailgating party, the burger bites will be perfect to serve. Offer the all-American cheeseburger or bacon cheeseburger toppings including cheese, bacon, grape tomato slices, lettuce, and maybe ketchup and mayonnaise.
For me, it isn’t about just the food but how you serve it too. Display the mayonnaise and ketchup in mason jars for serving. Instead of plates, use mini wooden cutting boards.

The meat and potato skin burger bites will become your next dinner party appetizer go-to with my twist. I elevate the toppings and offer roasted garlic aioli, sautéed mushrooms, Swiss cheese, and avocado slices. For serving, place the bites on a chalkboard-serving tray (Look for a tray at your local craft or kitchen store). Write the name of the appetizer on the tray. Depending on the size of the tray, add the toppings and label.

Everyone will love this fun twist on burger and fries with these Meat and Potato Skin Burger Bites.

Meat and Potato Skin Burger Bites

Burger Meatballs:
1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon fine sea salt
1/8 teaspoon black pepper

Potato Skins:
3 teaspoons olive oil
10 mini potato skins
1 tablespoons unsalted melted butter
Fine sea salt
3/4 teaspoon coarse sea salt

5 slices cheese (Swiss, cheddar, pepper jack), halved
Garlic Aioli (recipe follows)
5 grape tomatoes, thinly sliced
1 avocado, halved, cored, and thinly sliced
3 cooked bacon slices, chopped
1/2 cup sautéed mushrooms
3 leaf lettuce, chopped

Preheat the oven to 375 degrees F.
Combine the ground beef and spices in a medium bowl. Gently mix together with your hands. Do not overwork the meat. Using a 1/4 cup measuring cup, measure and form meatballs in hand to create about 10 meatballs. Transfer to a 12-inch cast iron skillet.
Bake for 20 minutes. Cover the meatballs with aluminum foil and allow to rest while the potato skins are baking.

Increase the oven temperature to 400 degrees F. Grease a baking sheet with 2 teaspoons olive oil.
Place the potato skins on the greased baking sheet. Brush each potato with the melted butter and season with a pinch of salt. Bake for 10 minutes. Flip the potatoes over skin side-up. Brush the skins with the remaining 1 teaspoon olive oil. Press the coarse salt onto the skin.

Bake for about 18 minutes. The skin should be crisp and the inside tender.

If cheese is desired, place the meatballs on top of the potato skin on the baking sheet. Add a slice of cheese on top and bake until the cheese melts.

Serve the burger bites with desired toppings.

Makes 10.

Roasted Garlic Aioli
1 head garlic
1/4 teaspoon olive oil
1/2 cup mayonnaise
splash lemon juice
pinch fine sea salt

Preheat the oven to 400 degrees F.

Remove the outer layers of the skin from the head of garlic, and cut off about 1/4-inch from the top, exposing the cloves. Place the garlic on a piece of aluminum foil. Drizzle the olive oil over the exposed cloves. Bring the edges of the aluminum foil together, and crimp to close. Bake the garlic for 45 minutes to an hour, until fragrant and softened.

Squeeze the roasted garlic cloves from the garlic bulb into a bowl. With the back of a spoon, press against the cloves to smash. Add the mayonnaise, lemon juice, and salt. Stir to combine. Use immediately or refrigerate for up to 2 weeks.