Description
Cheesy Sloppy Joe Potato Boats are a comforting main-course dish that combines classic baked russet potatoes with a hearty, flavor-packed sloppy joe filling and a gooey cheddar cheese topping. Perfect for a family dinner, this recipe seamlessly blends the savory goodness of ground beef, tangy ketchup sauce, and creamy potatoes for an irresistible, cheesy finish.
Ingredients
Scale
For the Potatoes
- 4 large russet potatoes
For the Sloppy Joe Filling
- 1 lb ground beef (or turkey)
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 3/4 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/2 cup water (or beef broth)
For the Topping
- 1 cup shredded cheddar cheese
- Optional: sour cream, sliced green onions, chopped parsley
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the russet potatoes all over with a fork and place them directly on the oven rack. Bake for 45 to 60 minutes, or until they are fork-tender.
- Brown the Beef: While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef (or turkey), breaking it up with a spoon as it cooks. Cook until browned all over, then carefully drain off any excess fat.
- Sauté the Vegetables: Add the finely chopped onion, diced green bell pepper, and minced garlic to the skillet. Sauté for 4–5 minutes, or until the vegetables are softened and fragrant.
- Add the Sauce Ingredients: Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, chili powder, and season with salt and black pepper. Pour in the water or beef broth to bring everything together.
- Simmer the Filling: Reduce the heat to low and let the mixture simmer for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare the Potato Boats: When the potatoes are ready, carefully slice each potato lengthwise down the middle. Gently press the ends toward each other to open up the potatoes and create a space for filling.
- Fill and Top: Spoon the hearty sloppy joe mixture generously into each potato. Top with a generous handful of shredded cheddar cheese over each one.
- Melt the Cheese: Return the filled, cheese-topped potatoes to the oven for 5 minutes, or until the cheese is completely melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with a dollop of sour cream, a sprinkle of sliced green onions, and chopped parsley if desired. Serve hot and enjoy!
Notes
- Swap ground beef for ground turkey or even lentils for a vegetarian option.
- Russet potatoes work best due to their fluffy interior and sturdy skin, but any large baking potatoes will do.
- Customize toppings with jalapeños, hot sauce, or your favorite cheese blend.
- Prepare the sloppy joe mixture ahead of time for a quicker weeknight meal.
- For extra crispy potato skins, brush with oil before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 500
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg