Sloppy Joe Baked Potatoes

• 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)

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.
2. Set aside.
3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.
4. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
5. 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.
6. 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.
7. Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork.
8. Top with the turkey mixture and sprinkle with the cheese while still hot.
9. Per serving: Calories 494; Fat 15 g (Saturated 7 g); Cholesterol 87 mg; Sodium 1,295 mg; Carbohydrate 61 g; Fiber 4 g; Protein 32 g
10. Photograph by Antonis Achilleos

potatoes, unsalted butter, onion, carrot, celery, percent lean ground turkey, kosher salt, ketchup, sweet chili sauce, chili powder, garlic, cheddar cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sloppy-joe-baked-potatoes.html (may not work)