WEEKDAYS 1e|12c|p

Salsa Joe Boats

531 salsa joe boats
Salsa Joe Boats
skill level
Moderate
time
60-120min
servings
12
cost
$$
Contributed by :
Salsa Joe Boats Recipe: Salsa meat sauce on roasted potato skins?!?! What else could you want?
share
ingredients
  • POTATO SKINS
  • 3 pounds Small Yukon Gold Potatoes; approx. 12 – washed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • SALSA JOE MEAT SAUCE
  • 6 large Garlic Cloves; unpeeled
  • 1 medium White Onion; quartered
  • 1 pound Tomatoes; whole
  • 1/2 cup fresh Cilantro or Basil; chopped with stems included
  • 3 tablespoons White Distilled Vinegar
  • 1 each chipotle chilies*
  • 4 ounces Ketchup
  • 1/2 teaspoon Kosher Salt
  • *
  • 1 pound Lean Ground Beef; 90% lean - fine grind**
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Kosher Salt
  • GARNISHES
  • Fat Free Greek Yogurt
  • fresh cut Chives
  • thinly sliced Serrano Pepper
  • **If you are following Simple Start
  • use beef that's at least 93% lean or count this towards your daily indulgence points
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 pounds Small Yukon Gold Potatoes; approx. 12 – washed
    2 tablespoons Olive Oil
    1 teaspoon Kosher Salt
    1/2 teaspoon Black Pepper
    Potato Skins
    1. Pre-heat the oven to 400°F and toss Potatoes with Oil, Salt and Pepper in a bowl.

    2. On a cookie sheet, bake potatoes for 60-75 minutes, until wrinkled and cooked through.

    3. After partially cooled, cut the Potatoes in half lengthwise. Using a small spoon or melon baller, gently scoop the cooked Potato flesh from each half of the Potato, creating an oval pocket with the sides about ¼ inch thick.
  • 2
    6 large Garlic Cloves; unpeeled
    1 medium White Onion; quartered
    1 pound Tomatoes; whole
    1/2 cup fresh Cilantro or Basil; chopped with stems included
    3 tablespoons White Distilled Vinegar
    1 each chipotle chilies*
    4 ounces Ketchup
    1/2 teaspoon Kosher Salt
    *
    1 pound Lean Ground Beef; 90% lean - fine grind**
    1 tablespoon Olive Oil
    1/2 teaspoon Ground Cumin
    1/2 teaspoon Ground Paprika
    1/2 teaspoon Garlic Powder
    1/4 teaspoon Kosher Salt
    Salsa Joe Meat Sauce
    1. In an unoiled, cast iron or similar skillet, over medium-low heat, roast the following ingredients simultaneously, at specified times, until dark, charred spots begin to develop on each:
    b. Garlic: about 8-10 minutes, turning ½ way through. Cool, and then discard the papery skins.
    c. Onion Pieces: about a total of 20 minutes, rotating every 5 minutes to char each side.
    d. Tomatoes: about 20 minutes, rotating every 5 minutes to char each side.

    2. Add the charred Garlic, Onion, Tomatoes, fresh herbs, Vinegar, Chilies, Ketchup and Salt to the blender. Puree salsa mixture until completely smooth and set aside for later use. Season with more salt if necessary.

    3. In a separate sauté pan, preheated over medium heat, add the Olive Oil, and begin to brown the Ground Beef**, breaking up the chunks with a wooden spoon, until no more pink remains.  Add the Cumin, Paprika, Garlic Powder, Salt and salsa mixture to the pan. Cook for about 4-5 minutes until sauce mixture is no longer runny and can hold its place in the pan.  Remove the mixture from heat and prepare to fill the potato skins.
  • 3
    Fat Free Greek Yogurt
    fresh cut Chives
    thinly sliced Serrano Pepper
    Building the Salsa Joe Boats
    1. With each 1/2 Potato skin still on the cookie sheet, scoop approximately 2 ounces of mixture into the center of each Potato, creating a mound rising out of the crater.

    2. Place the stuffed Potato skins back into the oven for 7-10 minutes until hot throughout.

    3. Garnish with Fat Free Yogurt, Chives and sliced Chilies.
    *use two chilies for a higher spice level

    **If you are following Simple Start, use beef that's at least 93% lean or count this towards your daily indulgence points
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes