Sloppy Joe Twice Baked Potatoes

Sloppy Joe Twice Baked Potatoes

These are twice baked potatoes stuffed with sloppy joe meat for a tangy, hearty, and delicious meal. Tangy, delicious ground beef, topped with creamy and cheesy potatoes, stuffed in the potato skin, and baked to perfection. Watch your family lick their plates clean.

These are a complete meal, but are great served with a Summer Fruit Salad or a nice Peach Berry Summer Salad!

Why Slopppy Joe Stuffed Twice Baked Potatoes

Have your lives been crazy lately? I know mine has. Between travel (we took the kids to Paris for a week), work, school, and all those extra things we tend to throw in, dinner times sometimes get left by the wayside. Here is why we love these sloppy joe twice baked potatoes:

• Easy to make
• Complete meal
• Family friendly
• Can be prepped ahead for busy  nights

I love having family meals around the dinner table, but those meals have to be easy to make, or they just don’t happen. That is why I am so excited to share today’s recipe with you guys. These Sloppy Joe Twice Baked Potatoes are a fun twist on a classic recipe for Twice Baked Potatoes, but instead of bacon bits, they are stuffed with Sloppy Joe meat making them so delicious, totally kid friendly, and ridiculously easy to make. The perfect Monday meal.

In fact, you can even do some of the work ahead of time to make things easier on the day you are serving them. I washed up the potatoes in the morning, wrapped them in foil,and popped them in the oven to bake.

Can You Make Homemade Sloppy Joe Mixture?

At our house we love sloppy joes:

• Sloppy Joe Pizza Rolls
• Manwich Sloppy Joe Nachos
• Sloppy Joe Casserole
• Sloppy Joe Meatball Subs

And sometime we make homemade sloppy joe mixture, and sometimes we use a shortcut and use the sauce from a can. Can you use homemade? Absolutely! I love when I have the time to make a batch of these Instant Pot Sloppy Joes and can use them in these twice baked potatoes. Sometimes I will even make a batch and freeze the meat mixture for later use. But when I don’t do that, Manwich really comes in handy.

All you have to do is brown up some hamburger, and stir in some Manwich sauce (It is just sauce, no meat). I usually go with Original because I just love that classic hearty sauce with the sweet tangy taste, but there is also Bold and Thick & Chunky, and all 3 are awesome.

How to Make Twice Baked Potato Sloppy Joes

1. Bake Potatoes. You can do this in whatever way makes sense for you: Salt Baked Potatoes, Air Fryer Baked Potato, Crockpot Baked Potatoes, Oven, or even Microwave (but oven is a much better choice than microwave).
2. Make Sloppy Joe Mixture: Homemade or from a can using Manwich.
3. Scoop out Center of Potatoes: Do your best to leave the skins in tact so you have a boat to stuff with the mixtures.
4. Amp up Potatoes: Add some stuff like seasonings, sour cream, cheese, and whip these potatoes into mashed potatoes to stuff back into the outside.
5. Fill Skins with Meat Mixture and “Mashed potatoes”: Add the sloppy joe mixture to the potatoes, then over-fill them by piping on the potatoes.
6. Bake Again: Bake at 350 degrees for 25 minutes. Then broil to brown tops if desired.
7. Garnish and Serve: Garnish with fresh herbs, salt and pepper, etc. as desired.

Tips and Tricks

• Drain Meat: Drain grease off meat before adding the sloppy joe sauce, it will give it a better consistency in your twice baked potatoes.
• Russet Potatoes: These are the best choice for twice baked potatoes due to their high starch content, which creates a fluffy and creamy interior.
• Uniform Size: Choose potatoes that are similar in size to ensure even cooking.
• Cool Slightly: Allow the potatoes to cool for about 10 minutes after baking. This makes them easier to handle.
• Cut and Scoop: Slice the potatoes in half lengthwise. Use a spoon to carefully scoop out the insides, leaving a thin shell to hold the filling. Be gentle to avoid tearing the skin.
• Mash Well: Mash the scooped-out potato flesh until smooth. You can use a potato masher, fork, or even a hand mixer for a creamier texture.
• Add Ingredients Gradually: Mix in butter, cream cheese, sour cream, milk or cream, and cheese gradually. Taste as you go to achieve your desired level of creaminess and flavor.
• Season Generously: Don’t forget to season with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or smoked paprika.

Twice baked potatoes are a delicious and convenient make-ahead dish. Here’s how to store and reheat them to maintain their texture and flavor.

Storing Twice Baked Potatoes

In the Refrigerator

1. Cool Completely: Allow the potatoes to cool completely after their second bake.
2. Wrap Individually: Wrap each potato tightly in aluminum foil or plastic wrap to prevent them from drying out and absorbing other odors from the fridge.
3. Store in an Airtight Container: Place the wrapped potatoes in an airtight container or a resealable plastic bag.
4. Refrigerate: Store in the refrigerator for up to 3-5 days.

In the Freezer

1. Cool Completely: Allow the potatoes to cool completely.
2. Flash Freeze: Place the potatoes on a baking sheet in a single layer. Freeze for 1-2 hours until they are firm.
3. Wrap Individually: Wrap each potato tightly in aluminum foil or plastic wrap.
4. Store in Freezer Bags: Place the wrapped potatoes in a resealable freezer bag. Remove as much air as possible to prevent freezer burn.
5. Label and Freeze: Label the bag with the date and freeze for up to 2-3 months.

Reheating Twice Baked Potatoes

From the Refrigerator

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Unwrap Potatoes: Remove the potatoes from their wrapping.
3. Place on Baking Sheet: Arrange the potatoes on a baking sheet.
4. Cover with Foil (Optional): For a softer texture, cover the potatoes loosely with aluminum foil. For a crispier top, leave them uncovered.
5. Reheat: Bake for 20-25 minutes, or until the potatoes are heated through. If covered with foil, remove it during the last 5-10 minutes of baking to crisp up the top.
6. Check Temperature: Ensure the internal temperature reaches 165°F (74°C).

From the Freezer

1. Thaw Overnight (Optional): For best results, thaw the potatoes in the refrigerator overnight. If you’re in a hurry, you can reheat them directly from the freezer.
2. Preheat Oven: Preheat your oven to 350°F (175°C).
3. Unwrap Potatoes: Remove the potatoes from their wrapping.
4. Place on Baking Sheet: Arrange the potatoes on a baking sheet.
5. Cover with Foil (Optional): For a softer texture, cover the potatoes loosely with aluminum foil. For a crispier top, leave them uncovered.
6. Reheat: If thawed, bake for 20-25 minutes. If frozen, bake for 40-50 minutes, or until the potatoes are heated through. Remove foil during the last 5-10 minutes to crisp up the top.
7. Check Temperature: Ensure the internal temperature reaches 165°F (74°C).

Microwave (For Quick Reheating)

1. Unwrap Potatoes: Remove any foil or plastic wrap.
2. Place on Microwave-Safe Plate: Arrange the potatoes on a microwave-safe plate.
3. Cover: Cover with a microwave-safe lid or damp paper towel to retain moisture.
4. Reheat: Microwave on high for 2-3 minutes per potato, or until heated through. Check halfway and rotate if needed.
5. Check Temperature: Ensure the internal temperature reaches 165°F (74°C).

Final Tips

• Avoid Drying Out: Covering the potatoes with foil or a damp paper towel during reheating helps prevent them from drying out.
• Crisp Up the Top: For a crispy top, finish reheating in the oven or use the broiler for the last few minutes.
• Check for Doneness: Always check the internal temperature to ensure the potatoes are thoroughly reheated.

So delicious my kids dug right in, no complaints, no distractions. In fact, this yummy meal had them completely forgetting their shows, games, and other distractions. It was great. At Manwich they call this the The Kid-Stopping Power of Manwich because it makes meals a messy-licious treat to be enjoyed with both hands – giving moms and dads an easy, quality ingredient to bring the family’s attention back to mealtime and away from everyday distractions. We just call it delicious! And a mom-win!

Definitely give this one a try if you have small kids, they will love it!

Other Favorite Quick Dinners

• Garlic and Sage Rubbed Pork Tenderloin
• Italian Chicken Foil Packs
• Slow Cooker Teriyaki Beef
• Teriyaki Shrimp Stir Fry

Sloppy Joe Twice Baked Potatoes

These are twice baked potatoes stuffed with sloppy joe meat for a tangy, hearty, and delicious meal.

5 from 2 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: baked poatoes, sloppy joe

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 35 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 8

Calories: 345kcal

Author: Rachael

Ingredients

• 6 big russet baker potatoes
• 1 tbs olive oil
• salt
• 1 can Manwich Original
• 1 lb ground beef

Potato Mixture

• 2 ounces cream cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1-2 Tbs heavy whipping cream or milk

Garnish

• Fresh parsley
• Black ground pepper

Instructions

• Preheat oven to 350 degrees
• Wash potatoes, poke with a fork, and then brush olive oil on the outside, season with salt, and wrap in foil.
• Bake in oven for 2-3 hours until soft
• Remove from oven and allow to cool enough to handle.
• Brown ground beef in a medium sized skillet over medium heat.
• Drain off any grease
• Open the Manwich and dump over ground beef, stir it all together.
• At least half an hour before ready to serve, preheat oven to 350 degrees
• Cut potatoes in half horizontally, and scoop out the centers into a bowl, set aside
• Fill centers with Sloppy Joe meat mixture, set aside
• Add cream cheese, sour cream, garlic powder, and 1 Tbs milk/cream to the bowl with potatoes and mix to form mashed potatoes, add additional liquid to reach desired consistency.
• Scoop potatoes into a gallon sized bag, and then snip off a corner and "pipe" mashed potatoes over the sloppy joe meat mixture inside the potato skins.
• Bake for 25 minutes
• Turn oven to broil and broil 2-3 minutes until browned on top
• Garnish with fresh parsley and salt and pepper and serve

Nutrition

Calories: 345kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 81mg | Potassium: 853mg | Fiber: 2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9.2mg | Calcium: 54mg | Iron: 2.5mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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