We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Cheeseburger jackets
Makes: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Cheeseburger jackets
Unbelievably moreish, these mini stuffed potatoes taste just like a cheeseburger! You can use 4 regular-sized baking potatoes if you want to serve them as a main meal, baking them for 1-11⁄2 hours in step 1 until cooked through
Makes: 16
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
143Kcal
Fat
7gr
Saturates
2gr
Carbs
15gr
Sugars
2gr
Fibre
2gr
Protein
6gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 8 small potatoes, each about 125g
- 1 x 250g pack minced beef
- 1 large onion, diced
- 3-4 cornichons, diced, plus 4 sliced thinly
- 1 tbsp American or Dijon mustard
- 4 tbsp tomato relish
- 6 tbsp mayonnaise
- 4 cheese slices
- 2 tbsp tomato ketchup or relish
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes all over, place on a baking tray and cook in the oven for 45-50 minutes until tender.
- Meanwhile, tip the mince and most of the onion into a large frying pan (keep a little onion for garnish). Cook on a high heat, stirring to break up the mince until all traces of pink are gone, then continue to fry, stirring less often, until well browned.
- Remove from the heat and stir in the diced cornichons, mustard, relish and 3 tablespoons of mayo; season to taste.
- Halve the potatoes and return to the tray. Spoon the burger mince on top of each potato half and bake for 10 minutes. Cut the cheese slices into quarters and drape over the mince. Return to the oven for 2-3 minutes until starting to melt. Meanwhile, mix the ketchup and the rest of the mayo together with 1⁄2 tablespoon of vinegar from the jar of cornichons, for the sauce.
- To serve, scatter the cheeseburger jackets with the reserved onion and sliced cornichons. Drizzle with the sauce or serve it on the side for dipping.