Phase 1: Perfecting the Potato Vessels

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
2. Potato Spa Treatment: Thoroughly scrub the potatoes under running water. Pat them completely dry with paper towels.
3. Oil and Season: Pierce each potato several times with a fork. This allows steam to escape during baking, preventing potato explosions. Rub each potato with olive oil, then generously sprinkle with coarse sea salt. The oil helps the skin get crispy, and the salt adds flavor.
4. Initial Bake: Place the prepared potatoes directly on the oven rack (or on the prepared baking sheet). Bake for 60-75 minutes, or until the skins are crispy and the insides are easily pierced with a fork. The exact time will depend on the size of your potatoes.

Phase 2: Crafting the Cheeseburger Filling

1. Sauté Aromatics: While the potatoes are baking (about 20 minutes before they’re done), heat a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Brown the Beef: Add the ground beef to the skillet with the onions. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
3. Flavor Infusion: Stir in the minced garlic and cook for another minute until fragrant. Then, add the Worcestershire sauce, ketchup, mustard, and dill pickle relish (if using). Season with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine and let it simmer for 2-3 minutes for the flavors to meld. Taste and adjust seasoning if necessary. Remove from heat and set aside.

Phase 3: The Grand Assembly – Marrying Potato and Cheeseburger

1. Potato Excavation: Once the potatoes are tender, carefully remove them from the oven. Let them cool slightly for 5-10 minutes, just until you can handle them (they will still be very hot!).
2. Scoop the Goodness: Using an oven mitt to hold a hot potato, slice off the top third of each potato lengthwise. Carefully scoop out the cooked potato flesh into a medium bowl, leaving about a 1/4-inch thick shell. Be gentle to avoid tearing the potato skins. Place the hollowed-out potato skins back on the baking sheet.
3. Mash Potato Magic: To the bowl with the scooped potato flesh, add 2 tablespoons of the softened butter, the warmed milk/cream (start with 1/4 cup and add more if needed for desired consistency), 1/2 cup of the shredded cheddar cheese, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Mash everything together until smooth and creamy. Don’t overmix, or the potatoes can become gummy.
4. Combine and Conquer: Add about two-thirds of the cooked cheeseburger meat mixture to the mashed potato mixture. Stir gently to combine.
5. Stuff the Shells: Spoon the cheeseburger-potato mixture evenly back into the potato shells, mounding it slightly.
6. Meat Topper: Top the stuffed potatoes with the remaining one-third of the cheeseburger meat mixture, creating a generous layer.
7. Cheese Blanket: Sprinkle the remaining 1.5 cups of shredded cheddar cheese generously over the meat topping on each potato.
8. Dot with Butter: Cut the remaining 2 tablespoons of butter into small pieces and dot them over the cheese.

Phase 4: The Final Bake – Melty, Golden Perfection

1. Return to Oven: Place the baking sheet with the stuffed potatoes back into the 400°F (200°C) oven.
2. Bake to Golden: Bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted, bubbly, and slightly golden brown. If you like your cheese extra crispy, you can switch to the broiler for the last 1-2 minutes, but watch very carefully to prevent burning.
3. Rest and Garnish: Remove from the oven and let the Cheeseburger Stuffed Baked Potatoes rest for a few minutes before serving. This allows the molten cheese to set slightly. Garnish with your favorite cheeseburger toppings.