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Recipe Detail Page
Sloppy Joe Baked Potatoes with Sweet Pickles & Crispy Potato Sticks
Summer 2023
The beloved cafeteria sandwich of yore is reimagined as a fully loaded baked potato with homemade sweet pickles and crunchy potato sticks. All the toppings can be made in advance, leaving you to enjoy a cold one while the potatoes cook. If you don’t have time to make everything, you could use jarred bread-and- butter pickles and Hickory Sticks.
Serves 4
SWEET PICKLES
1 pkg (400 g) 6 baby cucumbers, sliced on bias
1/4 inch (5 mm) thick
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) yellow mustard seeds
1/4 tsp (1 mL) celery seeds
1/4 tsp (1 mL) fennel seeds
1/4 tsp (1 mL) turmeric
1/4 cup (60 mL) sliced sweet onion
SLOPPY JOE
1 lb (454 g) lean ground beef
1/2 cup (125 mL) diced green pepper
1/2 cup (125 mL) diced sweet onion
2 cloves garlic, minced
1 cup (250 mL) tomato purée or passata
1/4 cup (60 mL) ketchup
1 tbsp (15 mL) yellow mustard
1 tbsp (15 mL) Worcestershire sauce
Salt and freshly ground pepper to taste
POTATO STICKS
1 large russet potato, about 8 oz (225 g)
2 cups (500 mL) canola oil
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) ground pepper
4 Grill-Baked Russet Potatoes (recipe follows)
1. For the sweet pickles, toss cucumbers in salt in a large bowl. Cover and refrigerate for 1 hour. Transfer to a colander and rinse well under cold water. Drain.
2. In a small saucepan, heat vinegar, sugar and spices over medium heat. Stir occasionally, until sugar is fully dissolved. Remove from heat and stir in onion.
3. Place drained cucumber in a 4-cup/1-L glass jar. Pour hot brine over cucumbers. Cool completely, uncovered. Once cool, put the lid on and refrigerate at least 24 hours or up to 1 month.
4. For the Sloppy Joe, heat a large nonstick frying pan over medium-high heat. Add beef. Cook, stirring occasionally, until meat is no longer pink, about 5 minutes. Line a colander with paper towel and place it over a bowl. Transfer meat to colander to drain excess fat.
5. Return pan to heat and add pepper, onion and garlic. Cook, stirring occasionally, until soft, about 5 minutes. Return meat to pan and add tomato purée, ketchup, mustard, Worcestershire, salt and pepper. Reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Set aside. (Sloppy Joe can be cooled, covered and refrigerated for up to 5 days.)
6. For the potato sticks, julienne potato—a mandoline will make quick work of this—and place in a large bowl of cold water.
7. Heat oil in a medium heavy-bottom pot until it reaches 350°F (177°C). In a large bowl, mix sugar, salt and spices.
8. Working in batches, place small handfuls of potatoes on paper towel to dry then transfer to oil. Fry, stirring occasionally, until no longer sizzling and deep golden brown, 3 to 4 minutes. With a spider or slotted spoon, transfer to a baking sheet lined with paper towel. When potato is all fried, transfer to bowl with spice mixture and toss to coat. Return to sheet to cool completely. Transfer to an airtight container and store in a cool, dry place for up to 1 week.
9. Split potatoes lengthwise. Load with Sloppy Joe mixture and top with sweet pickles and potato sticks.
Serves 4
GRILL-BAKED POTATOES
Potatoes, both russet and sweet, are easy to cook on the grill for a summer baked potato buffet. If you prefer to do them in the oven, don’t bother wrapping them and roast them on a baking sheet at 450°F (232°C) for 45 to 60 minutes.
4 large russet potatoes or sweet potatoes, about 8 oz (225 g) each, scrubbed
1 tbsp (15 mL) olive oil
Salt to taste
1. Preheat grill to medium, about 350°F (177°C).
2. Place potatoes on a baking sheet. Brush with olive oil and season with salt. Wrap each potato tightly with aluminum foil. Pierce foil and potato several times with a fork.
3. Place on the grill and cover. Grill, turning potatoes occasionally, until easily pierced with paring knife, about 1 hour.
4. Cool 5 minutes, carefully unwrap and serve.
