Description
This Loaded Potato Big Mac Bowl is a hearty, flavorful dish combining crispy oven-baked potatoes with a seasoned minced beef mixture, melted cheese, fresh lettuce, pickles, and a rich homemade burger sauce. Inspired by the classic Big Mac flavors, this recipe offers a comforting and satisfying meal perfect for a family dinner or casual get-together.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (roughly 2 medium potatoes per person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp onion powder
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Beef Mixture
- 1 tbsp olive oil
- 1 onion, finely diced (plus 1 tbsp reserved for garnish)
- 500 g (1 lb 2 oz) lean minced (ground) beef (turkey, chicken or plant-based mince can be substituted)
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp freshly cracked black pepper
Burger Sauce
- 1 cup (250 g) whole-egg mayonnaise
- 2 tbsp finely chopped gherkins (dill pickles)
- 1 tsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1–2 tbsp water (to adjust sauce consistency)
Toppings
- 2 cups (250 g) grated melting cheese (mozzarella, red cheddar and colby blend recommended)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the oven – Set the oven to 220°C (425°F) (200°C/400°F fan-forced) and allow it to preheat for at least 20 minutes to ensure it reaches the right temperature for crisping the potatoes.
- Prepare and bake the potatoes – On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp onion powder, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper until evenly coated. Spread the potatoes in a single layer, ensuring they do not overlap. Use two trays if necessary. Bake for 40–45 minutes, turning halfway through and swapping trays if using two, until the potatoes are golden and crisp.
- Alternative: Air fry the potatoes – Preheat the air fryer to 200°C (400°F). Place the potatoes in a single layer in the basket, cooking in batches to avoid overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through until edges are crisp and golden.
- Cook the beef mixture – Heat 1 tbsp olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the finely diced onion and cook for 1–2 minutes until softened. Add the ground beef and cook for 4–5 minutes, stirring and breaking it up as it browns.
- Season the beef – Add 1 tsp sea salt flakes, 1 tsp sweet paprika, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp freshly cracked black pepper to the pan. Stir well and cook for an additional minute. Remove from heat and set aside.
- Make the burger sauce – In a medium bowl, combine 1 cup whole-egg mayonnaise, 2 tbsp finely chopped gherkins, 1 tsp Dijon mustard, 1 tbsp ketchup, 1 tsp sweet paprika, 1 tsp onion powder, and 1 tsp garlic powder. Add 1 tablespoon water at a time, stirring, to reach your desired sauce consistency.
- Assemble the bowls – Divide the roasted or air-fried potatoes evenly among four bowls. Top each portion with the cooked beef mixture, then sprinkle generously with the grated cheese.
- Add fresh toppings and sauce – Top each bowl with finely shredded romaine lettuce, sliced gherkins, the reserved finely diced onion, and finish with a generous drizzle of the prepared burger sauce.
- Serve immediately – Serve the loaded potato bowls right away to enjoy the melty cheese and crispy potatoes at their best.
Notes
- For leaner options, substitute the beef with turkey, chicken, or plant-based mince.
- The mayonnaise and Dijon mustard used are typically gluten-free, but always check labels if gluten sensitivity is a concern.
- For extra melty cheese, use a blend that includes mozzarella and red cheddar or colby for the best melt and flavor.
