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Sloppy Joe Jacket Potatoes

Sloppy Joe Jacket Potatoes
Sloppy Joe Jacket Potatoes

This easy vegan recipe is the perfect idea for a tasty protein-packed dinner.

Vegan meat and vegan cheese are two of the things that spark a lot of debate, but make this dish for a sceptic, and they'll soon see that plant-based doesn't mean you can't enjoy incredible food!


Before you start

Preheat oven to 220ºC | Baking sheet lined with parchment paper | Frying pan


  • 4 baking potatoes
  • Olive oil for drizzling
  • Salt and pepper for sprinkling

For the sloppy joe sauce

  • 350g pack of plant-based mince
  • 200g tin of chopped tomatoes
  • 275ml cola
  • 125g tomato ketchup
  • 35g Marmite
  • 20-50g hot sauce or chilli sauce
  • Pinch of dried oregano

To serve

  • 2 tbsp plant-based butter
  • 50g plant-based cheese
  • 1 spring onion
  • 4 slices pickled jalapeños


  1. 1.

    Prepare the potatoes | Pierce each potato a few times with a fork | Drizzle each potato with olive oil and rub it into the skins | Season with a good pinch of salt and pepper and rub it into skins | Place the potatoes on the baking tray, put the tray in the oven and bake for 30 minutes | Turn the heat down to 190ºC and bake for a further hour until the potatoes are golden brown and crispy

  2. 2.

    Make the sloppy joe sauce | When the potatoes have 20 minutes left in the oven, warm the oil in a pan over medium heat | Crumble in the mince and fry for 2-3 minutes | Add the chopped tomatoes, cola, ketchup, marmite, hot sauce, oregano and simmer until thick and rich (approx 12-15 minutes) | Taste and season to perfection with salt and pepper

  3. 3.

    Finish and serve | Trim and finely slice the spring onions | Dice the jalapeños | Take the potatoes out of the oven and allow them to rest for 5 minutes | Cut criss-crosses in the top of the potatoes and push the skins to fluff up the flesh | Put the potatoes on plates | Add a little vegan butter to each potato, top with a little cheese, top with sloppy joe sauce, sprinkle over the jalapeños, a little more cheese the spring onion and serve immediately