Sloppy Joe has always been a go-to for quick suppers, but if you spoon it onto a dressed-up baked potato, it becomes a family feast.
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
- Preheat oven to 400°.
- Rub oil all over potatoes; place in a 12-inch cast-iron skillet.
- Bake until potatoes are tender, about 1 hour. Let potatoes cool enough to handle. Leave oven on.
- 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.
- Bake until heated through, about 10 minutes.
- 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.
- Spoon meat mixture onto stuffed potatoes in skillet. Sprinkle with remaining ½ cup cheese.
- Bake until potato skin is crisp and cheese is melted, 5 to 10 minutes. Garnish with green onion, if desired. Serve immediately.
