Description
This Loaded Potato Large Mac Bowl recipe features crispy oven-baked or air-fried potatoes topped with a flavorful seasoned minced beef mixture, melty cheese, fresh romaine lettuce, crunchy gherkins, and a creamy, tangy burger sauce. Perfect as a hearty and satisfying meal combining crispy textures and rich flavors in every bite.
Ingredients
Scale
Potatoes and Seasoning
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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 (reserve 1 tbsp for garnish)
- 500 g (1 lb 2 oz) lean minced (ground) beef
- 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
Toppings
- 2 cups (250 g) grated melting cheese (blend of mozzarella, red cheddar, and colby)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven, and let it heat for at least 20 minutes to ensure even cooking.
- Prepare and Bake Potatoes: On a large baking tray lined with parchment paper, toss the diced potatoes with the extra-virgin olive oil, sweet paprika, onion powder, salt, and pepper until evenly coated. Spread them out in a single layer without overlapping. Use two trays if necessary to avoid crowding. Bake for 40–45 minutes until crisp and golden, turning the potatoes and swapping tray positions halfway through cooking for even crispness.
- Alternative Air Fryer Method: Preheat your air fryer to 200°C (400°F). Arrange potatoes in a single layer inside the basket, working in batches if needed to prevent overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through, until the potatoes are golden and crispy on the edges.
- Cook the Beef Mixture: Heat 1 tbsp olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add the diced onion and cook, stirring often, for 1–2 minutes until softened. Add the lean minced beef, cooking for about 4–5 minutes, breaking it up as it browns. Stir in the salt, paprika, onion powder, garlic powder, and black pepper, cooking for an additional minute. Remove from heat and set aside.
- Prepare the Burger Sauce: In a medium bowl, combine whole-egg mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Gradually add 1–2 tablespoons of water to thin the sauce to your desired consistency, mixing well.
- Assemble the Bowl: Divide the crispy potatoes evenly among four large bowls. Spoon the seasoned beef mixture over the potatoes. Sprinkle the grated melting cheese on top while the beef is still warm so it slightly melts. Add a generous amount of shredded romaine lettuce and top with sliced gherkins and the reserved diced onion. Drizzle the prepared burger sauce over everything. Serve immediately for best texture and flavor.
Notes
- You can substitute the lean minced beef with turkey, chicken, or plant-based mince for a different protein option.
- The whole-egg mayonnaise and Dijon mustard used for the burger sauce are gluten-free; check labels to ensure gluten-free if needed.
- Using a blend of melty cheeses such as mozzarella, red cheddar, and colby ensures a flavorful cheese topping that melts beautifully over the warm beef.
