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.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword gameday, ground beef
Prep Time 10 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Servings 6
Ingredients
6 to 8small russet potatoes,washed
olive oil and salt
1 1/2poundsground beef
1/2mediumonion,diced
3/4cupketchup
2tablespoonspacked brown sugar
1 1/2tablespoonsyellow mustard
2teaspoonsWorcestershire sauce
1teaspoonchili powder
1/2teaspoongarlic powder
Black pepper
1 1/2cupsshredded cheddar cheese
sliced green onions for garnish
Instructions
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.