4 medium Russet or any other baking potatoes, scrubbed well
2 tablespoons vegetable oil or canola oil, or better yet, bacon drips
½ lb 225gr lean ground beef
3 garlic cloves minced
¼ cup ketchup
¼ cup BBQ sauce
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
1/8 teaspoon red cayenne pepper
¼ tsp chili powder
1 cup shredded mozzarella cheese
1 – Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork in a few places and bake them until fork tender, about 40 minutes. Cool the potatoes until they are safe to handle, about 30 minutes. Cut the potatoes in half lengthwise. Scoop out about 70% of potato, leaving about ¼ inch of flesh on the skin to keep the potato skins sturdy. (This step can be done a day in advance.)
2 – Brush some vegetable oil (I used bacon drips) on both inside and outside of the potato skins. Place them on baking sheet lined with foil, or silicone mat, cut side down. Bake for 10 minutes, then turn them and bake another 10 minutes to crisp up.
3 – In a large skillet, brown the ground beef with minced garlic over medium high heat, breaking the meat as it cooks. Meanwhile, in a medium bowl, whisk together ketchup, BBQ sauce, Worcestershire sauce, salt, black pepper, cayenne pepper and chili powder. Pour the sauce over the meat and add ¼ cup of water. Reduce the heat to low and simmer for 10-15 minutes. If needed, add more water for sloppier filling.
4 – Divide half of the cheese between 8 potato skins, and then divide the sloppy joes filling into the potato skins. Top with the remaining cheese and bake for 10-15 minutes.