Whole30 Sloppy Joe Baked Potato

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3 weeks into my second round of Whole30! It’s going really well, a lot easier this time. My first round, a lot of time and energy was spent playing the “Can I eat this?” game. It was a lot of work meal planning, looking at labels, and googling. The second time around, I have a better understanding already of what I’m eating and what I’m avoiding so it’s been a lot less time consuming.

I’ll be honest, I haven’t even thought about sloppy joes since elementary school, which is probably the last time my mom made them for dinner. It’s just not something that’s ever been in my rotation of regular meals. It’s not exactly a glamorous meal, or very pretty. And, what’s the point of dinner if it isn’t pretty enough to take a picture of?

My good friend Bethany has an awesome food diary on her instagram to showcase her meals while losing weight. She always has something super tasty and lots of really great healthy inspiration on there. And, a couple months ago she was having sloppy joes with her boys. Sloppy joes have been on my mind every since. Something about it being so cold out, I’ve been craving comfort food so I decided to try my hand at making sloppy joes into a Whole30 recipe.

Note: I used russet potatoes because that’s what I had on hand, while they are Whole30 compliant, it only makes them paleo-ish, but using sweet potatoes or yams would take care of that problem and be phenomenal!

Whole30 Sloppy Joes

Print Recipe

★★★★★

5 from 3 reviews

All the taste of a classic sloppy joe with none of the guilt! 9 Weight Watchers Smart Points

• Author: Jane Davidson
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 1x
• Category: Entree
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 medium potatoes
• 1 large onion
• 1 carrot
• 1 celery
• 1 Tbs garlic
• 1 pound 95% lean ground beef
• 1 ⁄4 cup canned tomato paste
• 2 cup no salt added diced tomatoes
• 1 ⁄2 cup pickled jalapeno peppers
• salt & pepper

Instructions

1. Preheat oven to 425
2. Scrub potatoes, wrap individually in foil with salt and pepper
3. Bake for 45-60 minutes
4. While baking chop the onion, leave a small amount out for topping, add the rest to a pan and cook over medium heat
5. Chop carrot & celery, add to pan
6. Cook until beginning to soften, 5-10 minutes
7. Add garlic, cook until fragrant, about 1 minute
8. Add ground beef, cook until brown. If necessary strain out excess fat
9. Return strained beef mixture to pan with tomato paste, diced tomatoes and jalapenos
10. Simmer until the mixture thickens to a sloppy joe like consistency
11. Once potatoes are done, cut and open, fill with mixture, top with left over raw onion, jalapenos and enjoy!

What’s your favorite comfort food?