Sloppy Potatoes

by Rachael Ray Show Staff 3:00 AM, October 10, 2012

Aired October 10, 2012

Serves 4
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!