WEEKDAYS 1e|12c|p

Salsa Joe Boats

Ryan Hutmacher
Servings: 12
1 to 2 hr

Salsa Joe Boats

  • Ingredients
  • step-by-step directions
Salsa Joe Boats
  • 3 pounds Small Yukon Gold Potatoes; approx. 12 – washed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 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
  • 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
  • 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.
  • 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.
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