Cast Iron Sloppy Joe Baked Potatoes
Nothing beats this childhood classic, the sloppy joe. This filling is made with a hearty beef and bacon mince suated with onions, peppers, and a pinch of spice. It's the perfect messy campfire meal to bring you back to your childhood.
- 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.
You can make the filling ahead up to 3 days. Reheat in a cast-iron skillet over indirect heat on a campfire, in a pan on the range over low, or in a microwave on short bursts.
This recipe is Whole30 & Paleo-friendly. To make Keto omit the baked potato.
Serving: 1g | Calories: 699kcal | Carbohydrates: 59g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 914mg | Potassium: 1620mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1104IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 6mg