Sloppy Joe Potatoes

4 russet potatoes

2 tablespoons canola oil

1 small onion, diced

1 carrot, shredded

1 stalk celery, diced

1 pound ground dark turkey

Kosher salt and freshly ground pepper

1/2 cup ketchup

¼ cup tomato sauce

½ cup chicken stock

1/3 cup sweet chili sauce

1 tablespoon chili powder, optional

2 cloves garlic, crushed

Pierce the potatoes in a few places with a fork. Either bake potatoes in the oven for 45 minutes or microwave until tender, turning once, about 15 minutes. Set aside.

Meanwhile, heat 1 tablespoon oil 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, chili powder and garlic; continue cooking until the meat is cooked through, 3 to 5 more minutes.

Split the baked potatoes open lengthwise, drizzle with the remaining 1 tablespoon oil and gently fluff the flesh with a fork. Top with the turkey mixture and serve hot.