- 4 baking potatoes
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 lb ground turkey
- Kosher salt
- Fresh ground pepper
- 1/2 c ketchup
- 1/3 c sweet chili sauce
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/2 c sharp cheddar cheese, shredded
Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the turkey and 1/4 teaspoon each salt and pepper; cook, breaking up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; continue cooking until the meat is cooked through, 3 to 5 more minutes.
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatos thoroughly. Dry, Then using a fork poke 8 to 12 deep holes all over the potato so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot.
Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot.
