
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.