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
Potato Baking Instructions
You will need to prepare the potatoes in a 400°F (200°C) oven.
Pierce each potato with a fork several times, rub with olive oil, and sprinkle with salt before placing on a baking sheet.
Bake for approximately 50-60 minutes or until fork tender.
While Heating the Potatoes and Creating the Sloppy Joe Mixture
Prepare the Sloppy Joe mix by cooking ground beef and diced onion together in a large skillet over medium-high heat.
As you are cooking the beef, break into small pieces with a wooden spoon or spatula.
Once the beef is completely cooked through (there should be no pink meat left), drain off any excess grease from the beef.
Add ketchup, brown sugar, mustard, Worcestershire, chili powder, and garlic powder to the cooked beef and onion; stir frequently and allow to simmer for about 3-4 minutes.
As with any other meat mixture, taste for seasoning — add salt and pepper as needed.
The Sloppy Joe mixture should be thick but not overly dry.
Slice the Potato Skins
After baking, allow the potato skins to sit at room temperature for approximately 10 minutes before cutting them in half.
Using a spoon, remove the inside of the potato and set aside for later mashed potato preparation.
Using a silicone spatula, coat the inside and outside of the potato skins with oil and sprinkle with salt and pepper.
Using the flat end of a spatula, place the potato halves cut side down onto your baking sheet.
Bake at 400°F for an additional 5 minutes.
After 5 minutes, turn the halves over and bake for an additional 5 minutes, or until the edges are crisp and the bottoms are golden brown.
Assemble and Top with Cheese
Using a large spoon, fill each baked potato skin with the Sloppy Joe mixture.
Be sure not to overfill or the Sloppy Joe will spill out of the sides.
Add shredded cheddar cheese on top of the filled potatoes, then return them to the oven for approximately 3-5 more minutes or until the cheese has melted.
Add sliced green onion as a garnish and serve immediately, while the potato outsides are still hot and 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.
