All the flavours of a Big Mac, but loaded into a bowl of crispy potatoes instead of a bun. No drive-thru required!
If you’re anything like me, there are those nights where dinner just feels like too much. You’re tired, everyone’s hungry, and the idea of cooking something “proper” feels like climbing Everest. That’s exactly where this Loaded Potato Big Mac Bowl steps in – because dinner doesn’t need to be complicated to be good (or fun!).
This is one of those fakeaway dinners that makes you feel like you’re winning at life. It’s got all the flavours of a Big Mac but with a twist — juicy seasoned beef, melty cheese, crunchy lettuce, pickles, that all-important burger sauce, but crispy golden potatoes instead of buns! The kind of dinner that’s fun enough to stop everyone asking “what’s for dinner?” and satisfying enough to stop the endless snack-attacks an hour later.
One of the best things about this bowl is how flexible it is. You can prep the beef and the sauce ahead of time, which makes pulling it together on a busy night super quick. The toppings are totally up to you — use what you’ve got, skip what you don’t. It’s a great way to use up odds and ends in the fridge (and to get some veggies in without anyone making a fuss about it).
And yes — it’s family-friendly. Whether your kids are still learning what they like, or you’re just cooking for yourself and want something cosy but fun, this one ticks the box. You can even lay it out DIY-style so everyone builds their own bowl. No complaints, no waste, no last-minute takeaway orders.
Add this to your meal plan and I promise, it’s the kind of dinner you’ll come back to again and again. Simple, fun and filling!
What’s the best way to get the potatoes extra crispy?
The key is space! Spread the potatoes out in a single layer (use two trays if you need to) so they roast instead of steam. A hot, preheated oven or air fryer makes all the difference too. Most ovens need at least 20 minutes to preheat fully. Most air fryers require at least 5 minutes to preheat fully.
Can I switch the beef for something else?
Yes! Minced (ground) turkey, chicken – or even plant-based mince for a vegetarian option – all work beautifully. Just keep the seasoning the same so you still get that Big Mac flavour we’re all here for.
Will my kids actually eat this?
This meal is picky-eater approved in most households. If you’ve got selective eaters, serve everything deconstructed – think DIY bowls – so they can build their own version. They’ll love the novelty and you’ll avoid dinner table battles. A couple of serving suggestions for kids are sliced cucumbers, baby spinach, cherry tomatoes, radishes or carrot sticks.
What cheese is best?
Any good melting cheese – cheddar, mozzarella, colby or tasty. Or a mix! For extra melty vibes, you can pop the assembled bowls under the oven grill (broiler) for a minute or two to ooze it all together.
If You Enjoyed This Loaded Potato Big Mac Bowl, I Think You’ll Love:
Loaded Potato Taco Bowl
Big Mac Tacos
Cheeseburger Pasta
Loaded Burger Bowls
Ultimate Loaded Potato Salad
Loaded Potato Big Mac Bowl
Crispy potatoes, juicy seasoned beef, melty cheese, and a creamy homemade burger sauce — this is a fakeaway dinner the whole family will love. It’s quick to prep, easy to customise, and perfect for those busy nights when you want something fun, filling and fuss-free. Add it to your meal plan for a guaranteed crowd-pleaser that saves you money (and a trip to the drive-thru).
- Total Time: 1 hour (oven) or 40 minutes (air fryer)
- Yield: Serves 4
Ingredients
POTATOES
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (3/4 inch) cubes (I aim for 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 cracked black pepper
BEEF
- 1 tbsp olive oil
- 1 onion, finely diced – 1 tbsp reserved for optional garnish
- 500 g (1 lb 2 oz) lean minced (ground) beef (see note 1 for turkey, chicken and plant-based mince)
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cracked black pepper
BURGER SAUCE
- 1 cup (250 g) whole-egg mayonnaise
- 2 tbsp finely chopped gherkins (dill pickles)
- 1 tsp dijon mustard (see note 2 about gluten)
- 1 tbsp ketchup
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1–2 tbsp water
TO SERVE
- 2 cups (250 g) grated melting cheese (I used a blend of mozzarella, red cheddar and colby)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
Potatoes
- To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, onion powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
- Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).
- To air fry – Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.
Beef
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and cook, stirring, for 1–2 minutes until softened.
- Add the beef and cook for 4–5 minutes or until it’s starting to brown, breaking up the beef as you go.
- Add the remaining beef ingredients and cook for a further minute. Set aside.
Burger sauce
- Combine the burger sauce ingredients, except the water, in a medium bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.
To serve
- Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese (see note 3 for extra melty cheese). Top with the lettuce, pickles, reserved onion and a generous drizzle of the burger sauce. Serve immediately.
Notes
Note 1 – Minced (ground) turkey, chicken or even plant-based mince all work beautifully. Just keep the seasoning the same so you still get that Big Mac flavour we’re all here for.
Note 2 – Most mustards are gluten free but, to be 100% sure, check the ingredient list on the jar.
Note 3 – Place the bowls back in the 220°C (425°F) (200°C/400°F fan-forced) oven for 2–3 minutes, or until the cheese is melted. Be careful removing the bowls from the oven (use oven mitts) as they will be hot!
Make Ahead
- The beef and burger sauce can be prepared up to 3 days in advance and stored separately in airtight containers in the fridge.
- Potatoes can be diced ahead of time and stored in a bowl of cold water in the fridge for up to 24 hours. Drain and dry thoroughly before cooking.
- Cheese can be grated and lettuce shredded in advance. Store separately in airtight containers in the fridge.
Leftovers
Store leftover beef, potatoes, sauce, cheese and toppings separately in airtight containers in the fridge for up to 3 days. The cooked beef can be frozen for up to 2 months (remaining components not suitable for freezing). Thaw overnight in the fridge before reheating.
- Potatoes – Reheat in the oven at 220°C (425°F) (200°C/400°F fan-forced), or air fryer at 200°C (400°F), for 10–15 minutes until crisp.
- Beef – Reheat in a frying pan over medium heat or in the microwave until hot.
- Burger sauce – Serve cold. Do not heat.
- Fresh toppings – Best stored chilled and added fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (oven method) or 25 minutes (air fryer method)
- Category: Beef, Fakeaway, Family Favourites
- Method: Oven or Air Fryer + Stovetop
- Cuisine: American-inspired
