Easy and grain-free, these Sloppy Joe Baked Potatoes are a delicious twist on an American favorite dinner.
An American tradition.
Even though Sloppy Joe’s have been considered an ‘American favorite,’ since their beginning in the 30’s, I have to confess that when I was growing up they were pretty far down on my list of “favorite foods.”
I was one of those kids who hated the different foods on their plate touching, preferring my plate clean and my fingers unstained. Sloppy Joe’s were a kind of enigma to me. Why would anyone want to eat food that was falling out all over the place?
And on top of my aversion to messy plates, the Sloppy Joe’s I was introduced to at potlucks and friends’ houses were from cans and therefore pretty undesirable to a little girl spoiled by her mom’s homemade, from-scratch cooking. Because, of course, homemade anything is 100x better than a processed, store-bought version!
A few weeks ago, Hayley from Health Starts In the Kitchen, sent me a copy of her freshly hardbound cookbook, Without Grain. When I saw the Baked Potato Sloppy Joe recipe I was excited to try it out on my family! The filling looked delicious and easy to mix up, and I was sure that I would much prefer eating my Sloppy Joe’s on baked potatoes, rather than on a bun that refuses to contain its filling.
My excitement was not unfounded. The Baked Potato Sloppy Joe’s were exactly what I’d predicted: easy, delicious, and definitely not as messy as on a bun. 😉 Of course, there’s always a rebel in every family, and my husband picked up his baked potato and ate it like a sandwich, insides spilling out all over.
This delicious take on Sloppy Joe’s aren’t the only amazing thing about Hayley’s cookbook. It’s full of recipes anyone would love to have on their table, whether you’re eating a grain-free diet, or not.
- Sliceable Sandwich Bread
- Crispy Belgian Waffles
- Homemade Cinnamon Crunch Cereal
- Fried Calamari
- Egg Rolls
- Buttermilk Fried Chicken
- Beef Stroganoff with Zoodles
- Thai Red Curry Shrimp
- New York-Style Pizza
There’s even a “Kid Approved” section with things like No-Corn Corn Dogs, Pepperoni Rolls, and Soft Pretzels, though I’m pretty sure my kids will approve of everything in this cookbook. 😉
And of course my favorite chapter: desserts! Let me just say that Funnel Cakes and Chocolate Sandwich Cookies are going on my menu…
Hayley doesn’t just dish out the good recipes, though. Without Grain is full of helpful info on going grain-free: the why, the how-to, tips for budgeting, as well as substitutions for those with allergies.
On top of letting me share her delicious Baked Potato Sloppy Joe recipe with y’all, Hayley’s also letting me give away one of her cookbooks! Make sure you enter below before October 26 for your chance to win!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
- 1 lb. ground beef
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1/2 c. ketchup
- 1 T. honey
- 2 t. chili powder
- 1 t. dry mustard powder
- 1 t. Worcestershire sauce (make sure it's gluten-free!)
- pinch of crushed red pepper flakes
- sea salt & black pepper, to taste
- 4 russet potatoes, baked
- In a large skillet over medium heat, cook the beef, onion, green pepper, and garlic for 3-4 minutes, until soft.
- Reduce the heat to low and add the ketchup, honey, chili powder, mustard, Worcestershire sauce, and red pepper.
- Simmer for about 5 minutes for the flavors to combine, seasoning with salt and pepper.
- Split open the baked potatoes.
- Divide the Sloppy Joe mixture evenly among the potatoes, scooping it on top of each.
- Serves four.
Pin these delicious Sloppy Joe Baked Potatoes for later!
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