These Sloppy Joe Baked Potato Skins with Smoked Cheddar are savory appetizer bites you can’t resist, where crispy, salty skins and melted cheese mingle with our favorite sloppy Joes recipe.
Tip: Make the Sloppy Joes a day or two beforehand, to first enjoy a meal or two from. And simply reserve 1-1/2 cups for this recipe, to make these potato skins later. You could even freeze the sloppy Joes mixture to make the potato skins weeks later.
Preheat oven to 350° F.
Wrap each potato in a layer of aluminum foil and place the potatoes in a 9" x 13" pan. Bake for 40 to 50 minutes, or until potatoes are tender when squeezed through the foil. Unwrap and let sit until cool enough to handle.
Raise oven temperature to 400° F.
Cut potatoes in half lengthwise. With a large spoon, scoop out the potato flesh, leaving a 1/4"-thick shell. Brush the shells with oil, inside and out. Sprinkle the insides with a bit of salt and pepper, and the outsides with a bit of salt. Don't skip sprinkling the outsides - this adds great flavor and texture to the final potato skins. Place potato skins on a large baking pan and bake until the edges are nicely browned, about 25 minutes.
Place a pickle slice on the inside edge of each hollowed-out potato skin. Divide the sloppy joes mixture among the potato skins, letting the pickles peek out. Then top with the cheddar, dividing it evenly among all the potato skins.
Bake until the cheese has melted and the edges of the potato skins are browned and crisp, about 20 minutes or so. Then set the pan under the broiler for a minute or two to brown the cheese a bit. Serve immediately.
Notes
Adapted from the “Potato Skins with Smoked Cheddar and Bacon” recipe from The New Midwestern Table by Amy Thielen.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.