Sloppy Joe-Topped Twice-Baked Potato
 
 
Makes 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 4 russet potatoes, scrubbed well and pricked all over with a fork
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp Cheddar cheese, divided
  • ½ pound lean ground beef
  • 1 cup thawed frozen diced peppers and onions
  • ½ cup chopped green onion
  • 1½ cups water
  • 1 (6-ounce) can tomato paste
  • 1 (1.31-ounce) package Sloppy Joe seasoning
  • 2 tablespoons chopped fresh parsley
  • Garnish: sliced green onion
Instructions
  1. Preheat oven to 400°.
  2. Rub oil all over potatoes; place in a 12-inch cast-iron skillet.
  3. Bake until potatoes are tender, about 1 hour. Let potatoes cool enough to handle. Leave oven on.
  4. Split potatoes lengthwise on top, and squeeze ends to open potatoes. Using a spoon, scoop out flesh from inside of potatoes into a medium bowl, leaving a ½-inch-thick shell. Stir sour cream, salt, and black pepper into potato flesh; stir in ½ cup cheese. Spoon potato mixture back into potato shells. Return potatoes to skillet.
  5. Bake until heated through, about 10 minutes.
  6. Meanwhile, in a 10-inch cast-iron skillet, cook beef over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Stir in diced peppers and onions and green onion; cook, stirring occasionally, until vegetables are tender, 2 to 3 minutes. Stir in 1½ cups water, tomato paste, and Sloppy Joe seasoning until well combined; bring to a boil. Reduce heat, simmer, and cook, stirring occasionally, until thickened, 7 to 10 minutes. Stir in parsley.
  7. Spoon meat mixture onto stuffed potatoes in skillet. Sprinkle with remaining ½ cup cheese.
  8. Bake until potato skin is crisp and cheese is melted, 5 to 10 minutes. Garnish with green onion, if desired. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/sloppy-joe-topped-twice-baked-potato/