A baked potato loaded with all your cheeseburger favourites, packing serious protein without messing up your calories.
WHY THIS RECIPE IS GREAT
This cheeseburger jacket potato is one of those meals that actually feels like comfort food but still lands on the right side of your macros. You get everything you love in a burger juicy beef, melted cheese, sharp pickles, crunchy lettuce, and tomato stacked onto a hot, fluffy baked potato. It’s satisfying, easy to prep, and makes a solid high-protein meal after the gym or during a busy week.
There’s no special sauce or fuss here, just proper ingredients and bold flavour. And unlike a soggy fast-food order, this doesn’t leave you feeling like trash an hour later. You get over 80g of protein, proper carbs from the spud, and just enough fats to keep it filling without being heavy.
INGREDIENTS IN CHEESEBURGER JACKET POTATO
POTATOES
Use large baking potatoes. You want a crispy skin and soft inside. Stick them straight in the oven. Don’t wrap them in foil or they’ll steam, not crisp.
BEEF MINCE (5% FAT)
Go for 5% fat beef mince to keep the protein high and fats under control. Season it with salt, paprika, garlic powder, and onion powder. You can add chilli flakes or cayenne if you like it spicy.
CHEDDAR CHEESE
Grated cheddar melts into the beef and adds proper cheeseburger flavour. Don’t skimp.
SHREDDED ICEBERG LETTUCE
Iceberg brings that cold crunch that just works with hot beef and cheese.
DICED TOMATO, DICED GHERKINS, SLICED RED ONION
These are your toppings. Adds tang, sweetness, crunch all the things that make a burger sing. Dice them small so every bite’s got a bit of everything.
INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN
The breakdown below is for one full serving:
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500g baking potato (raw weight) (2 potatoes)
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250g beef mince (5% fat)
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30g grated cheddar cheese
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40g shredded iceberg lettuce
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30g diced tomato
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20g diced gherkins
- 20g sliced red onion
| CALORIES | 859kcal |
| PROTEIN | 70g |
| FAT | 24g |
| CARBS | 90g |
HOW TO MAKE A CHEESEBURGER JACKET POTATO
- Start by preheating your oven to 220°C (fan). Scrub the potato clean, pat it dry, then stab it a few times with a fork. Rub the skin with a pinch of salt and stick it straight onto the oven rack. Bake for about 1 hour, or until the skin is crispy and the inside is fluffy.
- While the potato’s baking, heat a non-stick pan over medium heat. Add your 200g of beef mince. Cook for about 8-10 minutes until browned. Season with salt, paprika, garlic powder and onion powder. Stir and break the mince up into smaller bits so it crisps slightly.
- When the potato’s done, slice it open and fluff up the inside with a fork. Sprinkle a bit of salt inside if you like. Pile the cooked mince over the top. Add the grated cheddar straight on the hot mince so it melts.
- Top with shredded lettuce, tomato, gherkins, and red onion. Serve while hot.
TIPS AND TRICKS FOR THE BEST RESULTS
Leave the skin bare when baking. Don’t use foil ever. It stops the potato from crisping. Straight on the oven rack is best.
Use 5% fat beef for a good protein-to-fat ratio. If you go higher in fat, adjust the cheese or potato amount if you’re watching your macros.
Layer the cheese directly over hot beef so it melts properly. Don’t try to melt it in the pan. keep it on the potato where it belongs.
Let the toppings stay cold and crisp. Add them at the very end so you get the full hot-and-cold contrast.
WHAT TO SERVE WITH CHEESEBURGER JACKET POTATO
You can treat this just like you would a proper burger. If you want extras, check out what they’re serving over at Five Guys, then don’t order it. Make it here instead.
You could add:
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A fried egg on top
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Grilled mushrooms
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Jalapeños
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Homemade burger sauce (low-fat yoghurt and mustard mix works great)
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A side of crispy baked wedges if you’ve got the macros
As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used