Description
This is a great weekend appetizer for two.
Ingredients
- FOR THE POTATO SKINS:
- 2 whole Large Russet Potatoes
- FOR THE SLOPPY JOES:
- 1 Tablespoon Canola Oil
- ½ whole Yellow Onion, Diced
- 6 ounces, weight Ground Beef
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ cups Tomato Sauce
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Grainy Mustard
- 1 cup Shredded Sharp Cheddar Cheese, Divided
Preparation
Preheat oven to 425ºF.
Rinse potatoes well. Poke several holes into each potato with a fork and place between two paper towels. Microwave 10 minutes, then carefully remove. When cool enough to handle, cut potatoes lengthwise and scoop our flesh (reserve for another use). Place potato skins on a rimmed nonstick sheet pan and set aside.
While potatoes are cooking, prepare the sloppy joes. In a skillet over medium heat, add oil and sauté onions for 2 minutes. Add ground beef, breaking it up as it cooks. Season with salt and pepper, and continue cooking until no longer pink. Drain excess grease.
Add tomato sauce, tomato paste, and mustard. Cook 5 minutes, stirring while cooking to combine thoroughly. Divide mixture among potato skins, filling them generously.
Bake 10 minutes, adding cheese during the last few minutes of baking to allow these to melt. Plate and serve.
