A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
SLOPPY JOE-TOPPED TWICE-BAKED POTATOES
Makes 4 servings
1 tablespoon olive oil
4 russet potatoes, scrubbed well and pricked all over with a fork
½ cup sour cream
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided
½ pound lean ground beef
1 cup thawed frozen diced peppers and onions
½ cup chopped green onion
1½ cups water
1 (6-ounce) can tomato paste
1 (1.31-ounce) package sloppy joe seasoning
2 tablespoons chopped fresh parsley
Garnish: sliced green onion
1. Preheat oven to 400°.
2. Rub oil all over potatoes; place in a 12-inch cast-iron skillet.
Bake until potatoes are fork-tender, about 1 hour. Let potatoes
