Sloppy Joes are one of those childhood favorites that I haven’t had in years. But, while planning my latest camp menu, inspiration struck and I decided I wanted to make a keto-friendly Sloppy Joe filling. But because we were camping, and hiking, I wanted the oomph of hearty baked potatoes. Turns out, it’s a match made in heaven.
This recipe was originally created for the Idaho Potato Council. All thoughts and opinions are my own. Also, this recipe rocks.
When’s the last time you had a Sloppy Joe?
I bet you immediately think of a can of Manwich and a soft bun. A memory from childhood. Well, that’s exactly what sparked this recipe idea. Someone mentioned me recreating ‘cafeteria favorites and I decided to run with it while camping.
Turns out, that “cafeteria food” is still pretty damn good. Especially when made from scratch.
Grab your Ingredients
All you need to make this sloppy joe mix is bacon, beef, peppers, onion, jalapeno (for a little kick) garlic, Worcestershire, spices, mustard, and ketchup. It’s an easy ingredient list for a camp trip and the ketchup serves as both the hint of sweet and the tomato base.
Potatoes are also a key part – make sure to grab 4 even-sized Idaho Potatoes. I prefer russets for baking.
Make the Sloppy Joes
You can prep this filling at home on the stovetop ahead of time if you want, or you can cook it over the campfire as I describe below. If you have a propane camp stove, this works on that as well.
All you need is a cutting board and one skillet from start to finish for this one (well, ok, and some aluminum foil for the potatoes).
Start by popping the potatoes on the edge of a well maintained camp fire. Then, get a skillet hot and fry the bacon, toss in the onions and peppers to sautee (using the bacon fat as the lubricant in the skillet) then you mix in the spices, jalapeno, and garlic.
Next up you brown the beef before adding in the liquids (ketchup, mustard, Worcestershire) and let it all simmer down a bit.
When the potatoes are ready, you spoon heaping portions of the campfire Sloppy Joes right over top.
Ok, don’t have a campfire but still want epic sloppy joes? This recipe works at home too right on a regular cooktop or over any grill (It just happens to be fun to cook while camping, but I’m biased).
Not a fan of baked potatoes? You could totally serve this on a traditional bun with French Fries on the side as a substitute. Or over top of french fries as a fun twist on chili fries.
Tips for Easy Campfire Cooking
If you’re cooking while camping, here are a few tips for making sure everything goes smoothly.
- Pack spices ahead of time in pre-mixed baggies or reusable jars.
- Mince all veggies and garlic before you go and store them in resealable containers. Spoon out what you need for each recipe.
- Chop the bacon ahead of time for easier camp clean-up.
- You can even make the sloppy joe filling ahead of time and freeze it in large resealable bags to thaw in the camp cooler.
- Use up leftovers on top of skillet eggs in the morning for breakfast (while campaign, I am always reinventing recipes for more options and minimal waste).
Now it’s your turn. Show off what you cook while camping!
Want more camp recipe inspiration? Try some of my favorite recipes
If you’ve tried this classic campfire sloppy joe recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Cast Iron Sloppy Joe Baked Potatoes
- 10-12″ Cast Iron Skillet or other oven safe skillet
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 Idaho® potatoes russets
- 1 tbsp Olive oil
- ¼ lbs Bacon cut ito 1” pieces
- ½ Onion chopped
- ½ Green pepper chopped
- ½ Red pepper chopped
- 1 jalapeno seeded, stemmed and minced
- 3 cloves Garlic minced
- 1 tbsp Cumin
- 1 tbsp Girl Carnivore Over Easy Spice Blend
- ½ tsp paprika
- ½ tsp Ancho chili powder
- 1 lbs ground beef
- 1 cup Ketchup
- 1 tbsp Mustard
- 1 tbsp Worcestershire sauce
- Crispy onions for topping
Cook the Potatoes
- Wash and dry the potatoes. Poke with the tines of a fork and wrap each potato in foil.
- Place the potatoes over well-maintained embers and cook, rotating every 10-15 minutes.
- After 25 minutes, carefully remove the potatoes from the fire and place them onto a baking tray.
- Allow the potatoes to sit for 5 minutes before carefully peeling back the foil.
- Brush with oil and season with salt.
- Wrap the potatoes again and return to the fire to cook until tender, about 25-30 more minutes, depending on the heat of your campfire.
Make the Sloppy Joes
- Place a large cast-iron skillet over the fire and allow it to preheat.
- Add the bacon and cook, stirring often until crispy.
- Add the onions and red and green peppers, season with a pinch of salt, and saute until soft, about 5 minutes.
- Add in the minced jalapeno and cook 3 minutes longer.
- Add the garlic and cook for 30 seconds longer.
- Add the cumin, Over Easy, paprika, and Ancho chili powder and stir to coat the onion mixture.
- Add the ground beef and cook, 10 to 15 minutes, until evenly browned.
- Add the ketchup, mustard, and Worcestershire and stir to combine.
- Allow the mixture to come to a simmer over the fire and cook down for 10 to 15 minutes.
Assemble the potatoes
- Carefully open each foil-wrapped baked potato.
- Cut a line in ⅔ of the way through the center of the potato and fluff the potato with a fork to break up.
- Spoon heaping portions of the Sloppy Joe mixture on top and garnish with crispy onions if desired.