Sloppy Joe Tater Skins (Edit recipe)

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Crispy tater skins stuffed with my fave plant-based sloppy joe mix from Sprague Canning, sharp, melty red leicester, and creamy piped mashed taters.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 20 minutes

INGREDIENTS

8

Serves: 3

Ingredients

3 whole Potatoes, Russet, + EVOO, Himalayan Salt & Red Pepper Flakes
425 grams Plant-Based Sloppy Joe Chili - Sprague Cannery
0.333 cup Heavy Whipping Cream
2 Tbsp Butter, Unsalted
1 cup Red Leicester, shredded. More if desired.
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Scrub and dry your russets before piercing them multiple times all over with a fork. Get them on to a parchment lined baking sheet. Drizzle each tater with EVOO and use your hands to rub the oil all over the taters. Season the taters liberally with salt & pepper flakes. Once preheated, get your taters in to the oven to bake for an hour +, flipping halfway. and seasoning the flipped side with salt & pepper flakes.
With 15 minutes to spare, heat up the sloppy joe chili in a small, covered pot. At the same time, get your cream and butter into a small covered pot and set to medium low.
After an hour, check your potatoes for doneness. I usually slip a sharp knife in to the thickest part of the potato to ensure it slides through easily. Get the taters on to a cutting board and slice them in half lengthwise to cool them down a touch faster. Once cool enough to handle without scorching your hands, cup the taters in one hand, and using a teaspoon with the other hand, carefully scoop the potato flesh in to a bowl. Scrape the skins as best you can to get as much flesh out, leaving you with tater bowls. Transfer the tater bowls back to the parchment lined baking sheet and give each one a sprinkle of salt on the inside.
Empty your potato flesh in to the pot with the cream / butter. Start mashing and season to taste with salt & pepper. We want a smoother mash for this recipe so do your best to mash quickly and efficiently. Once the taters are creamy and mashed, get them in to a piping bag fitted with the open star tip. If you use disposable piping bags, make sure the potatoes aren't piping hot or they'll split the bag.
Divide the sloppy joe mix between the 6 skins and top each one with some of the shredded red leicester cheese. Pipe your potatoes on to the tops of each skin to coat them. Season each tater with a pinch of salt & pepper and return the skins to the oven for another 12 to 15 minutes until some golden browning has happened to your mash & cheese is melty.
Garnish your skins with fresh parsley, serve and ENJOY! I ate them without any further garnishes, but you could use some sour cream and / or green onions as well.

Notes

If you don't have a piping bag, simply use a rubber spatula to spread the mash on your skins.
Red Leicester is a sharp, hard cheese similar to very aged cheddar if you need to make that substitution.
Serve with sour cream and green onions if desired. I enjoyed them as is!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	741
Fat:	44 g
Carbohydrates:	53 g
Protein:	37 g
Cholesterol:	139 g
Sodium:	1048 mg
Fiber:	8 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.

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