The key to a perfect “Sloppy Joe” is a thick, rich, almost dry consistency that enables two-handed eating without the use of a fork.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 10 medium red potatoes, cubed
- ½ yellow bell pepper, chopped
- ½ red bell pepper, chopped
- ½ onion, chopped
- ½ cup chopped fresh basil (Optional)
- ½ tablespoon minced garlic
- 2 tablespoons olive oil, or as needed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ cup shredded Cheddar cheese (Optional)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
- Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
- Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.
- Feel free to use any kind of shredded cheese that you prefer. Five russet potatoes can be used instead of red potatoes. You can use 1 bunch of green onions, chopped, instead of regular onion.
- Don’t use a dark baking dish for this.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 216 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great overall and a good change from fried. We prefer more bell peppers and onions in our potatoes so we left it as the recipe called for, possibly would add more bell peppers in the future. The spice was great, left that alone. Coming out of the oven the potatoes had too much moisture and were mushy so I broiled them for 5 minutes to crisp and that worked to give a slight crisp to the edges. Did not have fresh Basil but we did have Rosemary in the garden so I used that and it worked nicely. Will try Basel next time and see which we perfer.
The flavor over all was nice but the potatoes still were very soft and not crisp. I added additional time on them but it didn’t help. I may try this recipe next time in an iron skillet.