☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
×

Request Innovation Session

Request a private, all-expenses-paid Innovation Session to unlock the full culinary (and profit) potential of America’s Favorite Vegetable.

This field is for validation purposes and should be left unchanged.
Potatoes USA respects your privacy and won't sell your data. You can unsubscribe from communications at any time.
×

Foodservice Menu Trends Report

Name(Required)
×

Foodservice Volumetric Report

This field is for validation purposes and should be left unchanged.
Name(Required)
×

Foodservice Patron Study Report

Name(Required)
Search & Discover Recipes
Search
Advanced Search
Game Day Fueling Performance Under 30 Minutes Salads Air Fryer Recipes Appetizers Potato Salad

Sloppy Spud Brains

Potato half-shells stuffed with smoky sloppy joe are crowned with mashed potatoes piped into eerie brain-like folds. A drizzle of gooey barbecue sauce oozes through the crevices, making this gory bite as creepy as it is craveable.
Leave a Review

Share this

Print Recipe
Jump to Recipe
Total Time45 Mins
Prep Time5 Mins
Cook Time40 Mins
ServingsServes 8
Potato Type: Russet
Cuisine: American
Prep Method: BakedInstant

Dish

AppetizerMain Dish

Prep Time

5 Mins

Cook Time

40 Mins

Servings

8

Description

Potato half-shells stuffed with smoky sloppy joe are crowned with mashed potatoes piped into eerie brain-like folds. A drizzle of gooey barbecue sauce oozes through the crevices, making this gory bite as creepy as it is craveable.

Ingredients

+

Potato Half Shells

  • 2.2 lbs. (1 kg) Russet Potatoes, washed, cut in half lengthwise
  • Cold Water, as needed
  • 1 tsp (1 g) Kosher Salt
  • 1 tbsp (15 mL) Olive Oil
+

Sloppy Joe Filling

  • 1 lb (450 g) Ground Beef (80/20)
  • 1 medium Onion, finely chopped (~150 g)
  • 2 tsp (10 g) Worcestershire Sauce
  • 2 tbsp (40 g) Ketchup
  • 1 cup (240 g) BBQ sauce of choice
  • Salt & Pepper, to taste
+

Mashed Potato Brains

  • 2 cups (480 mL) Hot Water
  • 1/2 tsp (1g) Kosher Salt
  • 1/4 cup (60 mL) Whole Milk, cold
  • 1 cup (80 g) Dehydrated Potato Flakes
  • 1/2 tablespoon (15 mL) Olive Oil
  • 1 tbsp BBQ Sauce (to glaze the mash)

Fresh Recipes Delivered

Get a new potato dish in your inbox every week!

Preparation

  1. Slice the russets in half lengthwise, immediately place them into a medium-sized pot with water and salt. Bring the pot to a boil over high heat. Cook the potatoes until they are just fork tender, about 15 minutes. Drain the potatoes and allow them to cool slightly.
  2. Preheat the oven to 400 degrees F.
  3. Carefully spoon some of the flesh out of the potatoes and reserve for another use. Drizzle the potato shells with the olive oil on a baking sheet. Bake the potato shells for 15-20 minutes or until they are golden brown and crispy, remove from the oven and set aside until ready to use.
  4. To prepare the sloppy joe filling, heat a skillet over medium-high. Add beef and onion together, cook 6–8 minutes, breaking up meat until browned and onion is softened. Drain excess fat if needed.
  5. Lower heat to medium. Stir in BBQ sauce, Worcestershire, and Ketchup, simmer 3–5 minutes until thickened slightly. Taste and adjust with salt and pepper.
  6. Spoon the sloppy joe filling into each half shell. To prepare the mashed potato brains, stir salt into the hot water until it’s dissolved. Add the cold milk, and then add the potato flakes, stirring to combine. Let the mixture sit for about a minute.
  7. Fluff the potatoes with a fork or small whisk, stir in the olive oil. Allow the mixture to cool and adjust the seasoning with salt and pepper.
  8. Transfer the cooled potato mixture to a piping bag fitted with a circular tip or simply place the whipped potato mixture into a resealable plastic bag and cut the tip off of the bottom corner.
  9. Pipe the potato filling into each of the potato shells to mimic the look of a brain. Gently brush the tops with BBQ sauce for a bit more gore.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

380

Fat

15g

Sodium

500mg

Cholesterol

40mg

Vitamin C

17.17mg

Carbohydrates

48g

Fiber

3g

Protein

14g

Potassium

919mg

Sugar

14g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Potato Hummus with Zaatar Spiced Chick Peas Sweet and Sticky Sambal Honey Fries Potato and Goat Cheese Empanadas with Avocado Chimichurri