6medium Russet potatoesbaked and cooled enough to touch. (I baked mine a day or two earlier to save time. For tips on baking the potatoes, see the Notes section.)
2tbsp.gheemelted (sub. light olive oil if you can't tolerate ghee)
Return to the oven long enough to let the flavors meld, about 5 minutes.
Notes
Prep and cooking times do not include the baked potatoes or Sloppy Joe mixture. I love to use leftover baked potatoes for potato skins and leftover Sloppy Joe mixture for these tater skins in particular. I like to buy ingredients for my Homemade Ketchup, Sloppy Joes and these Whole30 Sloppy Joe Potato Skins, doubling the first two recipes, so I can have a couple days' worth of meals. If you are baking your potatoes as you make this recipe, see below for tips.Tips for baking the potatoes (adapted from America's Test Kitchen baked potato recipe): Pick potatoes that are similar in shape and size for uniform baking. Preheat oven to 450°F. Submerge potatoes in a salt water solution (2 tsp. per 1/2 c. water) and place on a wire baking rack set in a rimmed baking sheet. Bake until potatoes reach 205°F. Use a digital thermometer to be sure. Remove potatoes from oven and brush their surfaces lightly with ghee. Place back in the oven for an additional 10 minutes to crisp. Remove from oven and poke a couple holes in the top and bottom of each potato to release steam.If you do use the method described above, be sure to add the ghee and salt into your nutritional calculations if you're counting.