Ingredients:

• 4 Idaho® russet potatoes
• 1 tablespoon olive oil
• Salt 
• ¼ pound bacon cut into 1” pieces
• ½ onion, chopped 
• ½ green pepper, chopped
• ½ red pepper, chopped
• 1 jalapeño, seeded, stemmed, and minced
• 3 cloves garlic, minced 
• 1 tablespoon cumin
• ½ teaspoon paprika
• ½ teaspoon Ancho chili powder
• 1 pound ground beef 
• 1 cup ketchup
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• Crispy onions, for topping

Directions:

1. Wash and dry the potatoes. Poke with the tines of a fork and wrap each potato in foil. 
2. Place the potatoes over well-maintained embers and cook, rotating every 10-15 minutes. 
3. After 25 minutes, carefully remove the potatoes from the fire and place them onto a baking tray. 
4. Allow to sit for 5 minutes before carefully peeling back the foil. 
5. Brush with oil and season with salt.
6. Wrap the potatoes again and return to the fire to cook until tender, about 25-30 more minutes, depending on the heat of your campfire. 

Make the Sloppy Joes

1. Place a large cast-iron skillet over the fire and allow it to preheat. 
2. Add the bacon and cook, stirring often until crispy.
3. Add the onions and red and green peppers, season with a pinch of salt, and sauté until soft, about 5 minutes. 
4. Add in the minced jalapeño and cook 3 minutes longer.
5. Add the garlic and cook for 30 seconds longer. 
6. Add the cumin, paprika, and Ancho chili powder and stir to coat the onion mixture.
7. Add the ground beef and cook, 10 to 15 minutes, until evenly browned. 
8. Add the ketchup, mustard, and Worcestershire and stir to combine.
9. Allow the mixture to come to a simmer over the fire and cook down for 10 to 15 minutes. 

Assemble the potatoes

1. Carefully open each foil-wrapped baked potato. 
2. Cut a line in ⅔ of the way through the center of the potato and fluff the potato with a fork to break up. 
3. Spoon heaping portions of the Sloppy Joe mixture on top and garnish with crispy onions, if desired.