Ingredients

• 4 russet potatoes
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 pound 93 percent lean ground turkey
• Kosher salt and freshly ground pepper
• 1/2 cup ketchup
• 1/3 cup sweet chili sauce
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

Instructions

1. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turning once, about 15 minutes. Set aside.
2. Meanwhile, 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.
3. 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.
4. Photograph by Antonis Achilleos