Sloppy Joe Stuffed Baked Potatoes {Paleo, Whole 30 & Gluten-Free}
Serving healthy, homemade Sloppy Joe filling on top of a baked potato is the perfect way to take something ordinary and make it extraordinary! It’s family friendly and, when served with a healthy dollop of homemade crème fraîche, is a perfect stealth way to get a fermented food into your meal if you are serving this to your kids.
Are potatoes paleo? That depends on who you ask but as a general rule, yes recently most in the paleo community have agreed that potatoes are ok! Also Whole 30 now allows potatoes, just not chips or fries!
Ingredients
- 4 medium russet potatoes
- 1 pound Ground Beef
- 1/2 medium green bell pepper chopped
- 1/2 small Red onion chopped
- 1 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons organic chili powder
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (omit if paleo)
- 1/2 cup Crème Fraîche (omit if paleo)
- Chopped fresh chives or scallions for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Use a fork to poke several holes in each potato. Bake the potatoes on the baking sheet until tender, about 45 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef, bell pepper, and onion. Cook for 8 to 10 minutes, until the beef is cooked through, breaking up the beef with your spoon.
- Reduce the heat to medium, and add the tomato sauce, tomato paste, Worcestershire sauce, chili powder, and black pepper. Simmer for 3 to 5 minutes, until thickened.
- Slice off a small portion from the top of each potato. Use a small spoon to scoop out some of the potato flesh. Spoon the Sloppy Joe mixture into the potatoes, top with the cheese and Crème Fraîche, and garnish with chives.
Nutrition
Calories: 584kcal | Carbohydrates: 43g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 606mg | Potassium: 1404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 26.6mg | Calcium: 189mg | Iron: 4.8mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
