Ingredients (18 servings)
- 9 small russet potatoes, washed
- Olive oil and salt for potatoes
- 2 lbs ground beef
- 3/4 medium onion, diced
- 1 cup ketchup
- 3 Tbsp packed brown sugar
- 2 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp chili powder
- 3/4 tsp garlic powder
- Black pepper to taste
- 2 1/4 cups shredded cheddar cheese
- Sliced green onions for garnish
Bake the Potatoes at 400F
Preheat oven to 400F. Pierce each potato with a fork several times.
Rub olive oil all over the skin and sprinkle with salt. Place on a baking sheet and bake for ~50-60 minutes.
You want them fork-tender but not falling apart.
Make the Sloppy Joe Mixture While Potatoes Bake
Cook the ground beef and diced onion in a large nonstick skillet over medium-high heat. Break up the beef as it cooks.
Once there’s no pink left in the ground beef, drain excess fat if needed.
Add the ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, and garlic powder. Simmer for ~3-4 minutes and season with salt and pepper to taste.
The mixture should be thick but still saucy.
Hollow Out the Potatoes and Crisp the Skins
Let the potatoes cool for ~10 minutes, then halve each one lengthwise.
Scoop out the flesh, leaving about a 1/4-inch border of potato. Save the scooped potato for mashed potatoes later.
Brush the insides with olive oil and season with salt and pepper. Brush the outsides with oil too.
Place cut side down on the baking sheet and bake at 400F for 5 minutes. Flip over and bake another 5 minutes.
The edges should look crispy and the bottoms should be golden.
Fill and Top with Cheese
Fill each potato skin with the sloppy joe mixture – don’t overfill or it’ll spill out.
Top with the shredded cheddar cheese and return to the oven until the cheese melts, ~3-5 minutes.
Sprinkle with sliced green onions and serve immediately while the skins are still crispy.
Sloppy Joe Potato Skins
Ingredients
18 servings
- 9 small russet potatoes washed
- Olive oil and salt for potatoes
- 2 lbs ground beef
- 3/4 medium onion diced
- 1 cup ketchup
- 3 Tbsp packed brown sugar
- 2 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp chili powder
- 3/4 tsp garlic powder
- Black pepper to taste
- 2 1/4 cups shredded cheddar cheese
- Sliced green onions for garnish
Instructions
- Preheat oven to 400F and pierce potatoes with fork.
- Rub potatoes with olive oil and salt, then bake 50-60 minutes until fork-tender.
- Cook ground beef and onions in skillet until beef is no longer pink.
- Add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, and garlic powder. Simmer 3-4 minutes.
- Cool potatoes 10 minutes, then halve and scoop out centers.
- Brush potato skins with oil and season with salt and pepper.
- Bake potato skins cut side down 5 minutes, then flip and bake 5 more minutes.
- Fill skins with sloppy joe mixture and top with cheese.
- Bake 3-5 minutes until cheese melts.
- Garnish with green onions and serve immediately.
