These Animal Style loaded baked potatoes combine fluffy russet potatoes with seasoned ground beef, caramelized onions, a tangy special sauce, and melted cheese. The standout is the creamy dill pickle-based sauce that ties the toppings together with burger-stand flavor.
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Preheat your oven. Pierce the potatoes all over with a knife or fork. Rub them with about 1 tablespoon of neutral oil and season generously with kosher salt.
Place the potatoes on a parchment-lined baking sheet and bake for about 60 minutes, or until tender.
While the potatoes bake, heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the diced onion and cook slowly, stirring occasionally, until deeply caramelized. This can take 20-30 minutes. Add splashes of water as needed to prevent burning.
In a small bowl, prepare the special sauce by combining mayonnaise, ketchup, finely chopped pickles, and granulated sugar. Mix until well combined and set aside.
Halfway through baking, use tongs to flip the potatoes for even cooking.
In a separate skillet, heat the remaining 1 tablespoon of neutral oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
Season the cooked beef with salt, black pepper, Worcestershire sauce, and yellow mustard. Stir to combine.
In a small bowl, whisk the cornstarch into the beef broth to create a slurry. Pour the slurry into the skillet with the beef and stir until the sauce thickens.
Once the potatoes are fully cooked, carefully slice them open lengthwise. Add a pat of butter, a pinch of salt, and pepper to each. Use a fork to fluff the inside of the potatoes.
Top the fluffed potatoes with a generous amount of the ground beef mixture.
Drizzle the American cheese sauce over the beef.
Add a drizzle of the special sauce, then top with the caramelized onions and sliced pepperoncini peppers.
Garnish with chopped fresh parsley and enjoy immediately.
Store leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven for 10–15 minutes to prevent sogginess.
Yes. Mix the mayo, ketchup, dill pickles, and sugar up to 2 days ahead and store covered in the refrigerator.
Pierce with a fork or knife; the inside should be very soft and tender, typically 50–60 minutes at 400°F depending on size.
Yes. Ground turkey works directly; for plant-based, use a crumbled variety and watch seasoning closely as flavors vary by brand.
Cheddar, American, or a blend melts smoothly. Add after the potatoes come out of the oven while they're still hot so it melts evenly.
Bake potatoes up to 1 day ahead, wrap in foil, and refrigerate. Reheat wrapped in foil at 350°F for 15–20 minutes, then top with warm beef and sauce.
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