Sloppy Joe Potato Skins
- These potato skins serve up familiar flavors in an unexpected way. Bring them to a party for a popular appetizer, or put them on the dinner table as a special treat to surprise your family.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 medium to large russet potatoes, fully baked
- 4 Tbsp olive oil, divided in half
- Salt and pepper, to season
- 1 lb ground beef
- 1/2 cup yellow onion, small dice
- 1 (15.5-oz) can sloppy Joe sauce
- 3/4 cup cheddar cheese, shredded
- 2 Tbsp scallions, sliced
- 1/2 cup dill pickles, sliced
- 1 cup sour cream, for serving
- Preheat oven to 425°F.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides, using a melon baller or spoon, until about 1/4" of flesh is left. Set aside the scooped potato flesh for another use.
- Brush the insides and outsides of the potato skins with 2 Tbsp olive oil and season with the salt and pepper to taste. Place the skins on a rack with a baking sheet underneath. Bake in the oven for about 10–15 minutes, until golden brown and crispy.
- While the potato skins are baking, heat the remaining 2 Tbsp olive oil over medium-high heat in a large skillet. Add the ground beef and onion and cook until the beef is cooked through, about 5–7 minutes. Drain the fat from the beef mixture, return the mixture to the pan, and add the sloppy joe sauce. Cook over medium heat until heated through.
- Once the potato skins are baked, place a heaping 1/4 cup of the warm sloppy Joe mix in each potato skin. Divide the cheese evenly among the filled potato skins and return them to the oven for 2–3 minutes, until the cheese is just melted.
- Top the filled potato skins with the scallions and pickles and serve with the sour cream.