Cheeseburger Potato Skins

Name: Maple Pecan Brie Phyllo Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15 phyllo cups
Cuisine: American
Ingredients: 15 each phyllo shells; 6 oz brie cheese; 0.333 cup pecans; 2 tbsp maple syrup; 1 tsp fresh thyme

Chef

Method

1
Preheat the oven to 425°F. Scrub the potatoes, pierce each several times with a fork, and place them directly on the oven rack. Bake until fork-tender, 45 to 50 minutes.
50 min220°C
2
Let the potatoes cool for 5 minutes, then halve them lengthwise. Scoop out the centers, leaving a 1/4-inch-thick shell. Reserve the potato flesh for another use.
5 min
3
Brush the potato shells with olive oil and season with half the salt. Place them cut-side down on a baking sheet and bake for 10 minutes. Turn them cut-side up and bake 5 minutes more, until crisp.
15 min220°C
4
While the shells crisp, cook the ground beef in a skillet over medium-high heat with the remaining salt, pepper, and garlic powder. Break it into small crumbles and cook until browned and the center reaches 160°F.
8 min70°C
5
Fill the crisp shells with the cooked beef, cheddar, and pickles. Return them to the oven and bake 5 to 7 minutes, until the cheese is fully melted.
7 min220°C
6
Drizzle the warm potato skins with burger sauce and serve immediately.

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15 phyllo cupsAmerican

Maple Pecan Brie Phyllo Cups

Cook

0

quickdinner

Method

1
Heat the oven to 375°F. Arrange the phyllo shells on a baking sheet.
5 min190°C
2
Cut the brie into 15 small pieces and chop the pecans.
5 min
3
Fill each shell with one piece of brie and an even portion of pecans. Sprinkle with thyme.
3 min
4
Bake until the brie is melted and the shells are crisp, 8 to 10 minutes.
10 min190°C
5
Drizzle the warm cups with maple syrup and serve immediately.
1 min