Spicy Sloppy Joe Potato Skins, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Spicy Sloppy Joe Potato Skins

Cuisine: American
Prep Time: 25 minutes
Cook Time: 90 minutes
Servings: 6 servings
Sloppy Joes remind me of my childhood, and as an adult I still love this All American classic. This recipe is a twist on the classic sloppy joe and the bread is replaced by potato.

These Spicy Sloppy Joe Potato Skins combine one of my favorite childhood dishes with one of my favorite appetizers. A good old Sloppy Joe was my go-to cafeteria meal growing up. I have also enjoyed the Sloppy Joe meat on nachos, french fries and my favorite: potato skins!

This recipe is a mash-up of two American classics. It comes with a boost of protein has a hint of spice from the jalapeños - and that’s always a good thing.

 

 

Ingredients

  • Sloppy Joe
  • 1 pound chuck beef ground
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 small red bell pepper finely chopped
  • 1 small poblano pepper finely chopped
  • 1 celery stalk finely chopped
  • 2 Roma tomatoes finely chopped
  • 1 - 2 chipotles in adobo
  • 1 tablespoon adobo sauce
  • 1 cup ketchup
  • 8 ounces tomato sauce spicy or regular
  • 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • Potato
  • 6 small Russet potatoes washed (about 1½ pounds)
  • 1 cup colby jack cheese or pepperjack or chipotle cheddar cheese, shredded
  • 1 Roma tomato finely diced
  • 1/3 cup white onion finely diced
  • 1/3 cup jalapeño sliced and pickled
  • 1/2 - 1 tablespoon olive oil

More like this

Directions

  1. Preheat oven to 400ºF. At the same time, preheat a skillet to medium high heat for a few minutes. Once skillet is hot, add the beef. Season with salt, pepper and garlic powder. Let the beef really get nice and browned, breaking it up with wooden spoon as it cooks. Drain off excess grease and brown for 1 more minute.
  2. To the beef, add the onions, garlic, bell pepper, poblano and celery. Sautée for 5 to 6 minutes. Add all the remaining ingredients and reduce heat. Stir well to combine, taste for salt and cook at a slow simmer for 20 to 25 minutes.
  3. Transfer potatoes to a baking dish, pan or cast-iron skillet. Drizzle with olive oil and season with salt and pepper. Place in preheated oven and bake for 45 minutes or until tender. Turn potatoes halfway through cooking time. Remove from oven and let cool slightly.
  4. Slice potatoes in half, vertically, and scoop out 3/4 of potato. Scooping is easier if potato is still warm. Leave a nice layer, but not too thick, of potato. Place potato skins back in pan. Drizzle with olive oil and season with a little salt and pepper. Place under broiler on high for 6 to 7 minutes to crisp up the inside and edges of potato. Remove from oven.
  5. Fill each potato, just to the rim, with sloppy joe meat. You will have some leftover meat — save for sliders or more potato skins. Top with cheese, onions, tomato and jalapeño. Place back under broiler for 2 minutes or until cheese is melted and bubbly. Remove from oven, garnish with fresh chopped cilantro.

Chef Notes

Position the top rack in the oven 8-10 inches from the top broiler when browning the potato skins. Besides the spicy chipotle peppers, I like to use a spicy tomato sauce as well.

View Comments
Appetizer

RecommendedView All