Sloppy Joe Loaded Potato Skins

Two incredible recipes, one ridiculous bite. Savory sloppy Joe filling, nestled into roasted potato skins and then smothered with cheese and green onions. The filling is to-die-for (and easy), the potatoes are tender on the inside and crisp on the outside, and the cheese blankets everything.

Look at that crispy potato skin! And that savory filling is brimming with all the sloppy Joe love I could muster. Even that bubbling cheese is eye candy.

I'm thinking these would make an EXCELLENT addition to your party menu! Whether it's a small weeknight gathering, or big game-day party, these hand-held potato skins are the ultimate crowd-pleaser. And I can almost guarantee nobody has EVER had anything like it before.

Want to prep ahead? Sounds great to me - especially if you're prepping for party. Roast the potatoes and prep them as instructed. Arrange them on a baking sheet (unfilled), cover with plastic wrap and refrigerate for up to 24 hours. Make the sloppy Joe mixture and let it cool to room temperature. Transfer the mixture to a bowl or airtight container, cover and refrigerate for up to 24 hours. When you're ready to bake, fill and bake the potato skins as directed.

Sloppy Joe Loaded Potato Skins

1 1/2 pounds small red potatoes (about 16), rinsed and patted dry
1 tablespoon olive oil
Salt and freshly ground black pepper
1 pound lean ground beef
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
1/4 cup chopped green onions, optional

To prepare the potatoes, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the potatoes to the prepared pan and spread out in an even layer, preferably without the potatoes touching each other. Bake for 35 to 40 minutes, until the potatoes are tender (they will give in slightly when you squeeze them). Let cool for 5 minutes (leave the oven on).
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the pan over medium-high heat. Add the chili powder, oregano, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the ketchup, Dijon mustard and Worcestershire sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. 
When the potatoes are cool enough to handle, halve them lengthwise and use a small spoon to scoop out most of the flesh, leaving a 1/2-inch layer of flesh with the skin (reserve the flesh for another use or make mashed potatoes to serve with this meal). 
Return the potatoes to the baking sheet, flesh-side up. Fill the potato halves with the sloppy joe mixture (it's OK if some spills over the sides). Top with the cheese. 
Return the potatoes to the oven and bake for 5 minutes, until the cheese melts. 
Top with green onions (if using) and serve. 
Serves 4