• 4 large Russet or sweet potatoes, scrubbed and dried
  • Olive oil cooking spray
  • Salt and pepper
  • 1 tablespoon olive or vegetable oil
  • 1 pound ground turkey or beef
  • Salt and pepper
  • 1 tablespoon cumin, a scant palmful
  • 1 tablespoon coriander, a scant palmful
  • 1 tablespoon chili powder, a scant palmful
  • 1 onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 1 tablespoon light brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup tomato passata or pure
  • 1 1/2 cups shredded cheddar cheese
  • Chopped scallions and chopped pickles, for garnish


Preheat oven to 425F.


Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour.


Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or pure and simmer over low heat to develop flavor, about 2-3 minutes.


Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!