Sloppy Joe Potato Skins are super crispy potato skins filled with a sweet and tangy sloppy joe mixture and a blanket of cheddar cheese. They make a great gameday treat, lunch or dinner.
Serve with a side salad and you have a whole meal. These potato skins are crispy with a sweet and tangy ground beef filling. A nice change from regular potato skins.
Many of my favorite foods are actually combinations of two classic recipes. Sloppy Joes are one of my alltime favorite inexpensive family meals and who can resist crispy potato skins? Together they make a super tasty combination.
How To Get Really Crispy Potato Skins:
The secret to getting extra crispy potato skins is to bake the potatoes, cut them in half, hollw them out, and coat both sides with oil. Then bake them for 5 minutes in a hot, hot oven with the cut side facing down. Flip them over and bake for another 5 minutes with the cut side facing up. Next, fill them and then return them to the oven until the cheese is melted.
- I like to use a ground beef that is about 85 to 90% lean. Too much fat and they will be greasy. Too little and they will lack flavor.
- This recipe can be made with ground turkey instead of ground beef.
- The filling is plenty to overstuff 6 to 8 small russet potatoes, but you can use larger potatoes and use fewer of them.
- You can use the potato pulp you remove from the potatoes to make mashed potatoes, potato pancakes, or you can add it to soups.
- The potatoes can be baked a day in advance. Let them cool and then scoop the flesh out and place them in a ziptop bag and refrigerate until needed.
- To make these Sloppy Joe Potato Skins spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the ground beef filling.
Bake the potato skins before adding the filling to get them crispy.
Stuff them full of filling. Top with cheese and then return to the oven.
Try These Other Sloppy Joe Recipes:
- Brown Sugar Bacon Sloppy Joes
- Crock Pot Sloppy Joes
- Root Beer Sloppy Joes
- Sloppy Joe French Bread Pizza
- Sloppy Joe Tater Tot Casserole
- Sloppy Joe Grilled Cheese
- 6 to 8 small russet potatoes, washed
- olive oil and salt
- 1 1/2 pounds ground beef
- 1/2 medium onion, diced
- 3/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 1/2 tablespoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Black pepper
- 1 1/2 cups shredded cheddar cheese
- sliced green onions for garnish
- Preheat oven to 400 degrees.Pierce potatoes with a fork. Rub oil all over skin. Sprinkle with salt.Place on a baking sheet and bake for 50 to 60 minutes.
- While potatoes are baking, make the sloppy joe mixture.
- Cook ground beef and onion in a lightly greased nonstick skillet over medium-high heat.Crumble the ground beef as it cooks.
- Once there is no pink left in the ground beef, add the ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, and garlic powder. Simmer for a few minutes and season to taste with salt and pepper.
- Once potatoes are cooked, let them cool for 10 minutes and then halve each one and scoop the flesh out, leaving a 1/4-inch border. (Save potato pulp for another use.)
- Brush insides of potatoes with oil and season with salt and pepper. Brush outsides with oil. Place cut side down on baking sheet and bake at 400 for 5 minutes. Flip over and bake another 5 minutes.
- Fill each potato half with sloppy joe mixture. Top with cheese and place in the oven until cheese is melted.
- Sprinkle with green onions and serve.
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