Spicy Sloppy Joe Stuffed Baked Potatoes

Ingredients

• 4 large russet potatoes(paid link)
• 1 lb ground beef(paid link)
• 1 medium onion(paid link)
• ½ green bell pepper(paid link)
• 2 clove garlic(paid link)
• ½ cup ketchup(paid link)
• 1 tbsp Worcestershire sauce(paid link)
• 1 tsp Dijon mustard(paid link)
• 1 tbsp brown sugar(paid link)
• 1 tsp chili powder(paid link)
• ½ tsp paprika(paid link)
• ¼ tsp cayenne pepper(paid link)
• 1 tbsp vegetable oil(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 1 cup shredded cheddar cheese(paid link)
• ½ cup sour cream(paid link)
• 2 tbsp chopped fresh chives(paid link)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Scrub the potatoes thoroughly and prick them several times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a knife.

2. 2

   While the potatoes are baking, prepare the sloppy joe filling. Finely chop the onion and green bell pepper. Mince the garlic.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

4. 4

   Add the chopped onion and green bell pepper to the skillet with the beef. Cook until softened, about 5-7 minutes.

5. 5

   Stir in the minced garlic, ketchup, Worcestershire sauce, brown sugar, chili powder, paprika, and cayenne pepper. Season with salt and black pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.

6. 6

   Once the potatoes are tender, carefully remove them from the oven. Slice each potato in half lengthwise and fluff the inside with a fork. Spoon a generous amount of the sloppy joe filling over each potato half.

7. 7

   Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven for 2-3 minutes, or until the cheese is melted and bubbly.

8. 8

   Garnish with a dollop of sour cream and chopped fresh chives before serving.

Perfect With