Sloppy Joe Tater Skins

Sloppy Joe Tater Skins

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​Prep Time: 15 Min
Cook Time: 1 Hour 20 Min

Yields: 6 Skins

What You Need

• 3 Medium Sized Russet Potatoes + EVOO, Salt, Pepper Flakes
• 425g Sprague Cannery Plant-Based Sloppy Joe Chili
• 1/3 C Whipping Cream
• 2 Tbsp. Unsalted Butter
• 1 C + Red Leicester, shredded
• Fresh Parsley, chopped for garnish
• Himalayan Salt & Cracked Pepper

Directions

• 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.​

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• 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.

HAPPY VEG