Get ready to transform your dinner routine with the most mouthwatering, crowd-pleasing dish that combines the classic comfort of baked potatoes with the irresistible zest of sloppy joe filling! Imagine crispy, perfectly baked russet potatoes stuffed to the brim with savory ground turkey in a tangy sauce, topped with melted cheddar cheese that'll make your taste buds dance. This isn't just a recipe; it's a culinary adventure that promises to become an instant family favorite, delivering maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 pound ground turkey
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 onion, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cheddar cheese for topping
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and get a nice crispy skin.
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork to allow steam to escape while baking. This will help prevent them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 40 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the turkey sloppy joe filling. In a large skillet over medium heat, add a drizzle of olive oil and the diced onion.
- Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the ground turkey to the skillet, breaking it apart with a spatula. Cook for about 7-10 minutes, or until the turkey is browned and cooked through.
- Once the turkey is cooked, stir in the ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix well to combine all the ingredients.
- Reduce the heat to low and let the mixture simmer for about 5-10 minutes, allowing the flavors to meld together.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Carefully cut each potato in half lengthwise and scoop out a portion of the flesh, creating a well for the filling. Be careful not to scoop too deep, as you want to maintain the integrity of the potato skin.
- Fill each potato half generously with the turkey sloppy joe mixture, packing it in well.
- Top each stuffed potato with a sprinkle of cheddar cheese. You can add as much or as little cheese as you prefer.
- Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let cool for a few minutes before serving.
- Serve the turkey sloppy joe stuffed potatoes warm, garnished with chopped green onions or fresh parsley if desired. Enjoy your delicious meal!
Tips
- Choose large, uniform russet potatoes for the best presentation and easiest stuffing.
- Don't skip pricking the potatoes - this prevents potential potato explosions in your oven!
- For extra flavor, consider adding a dash of smoked paprika or a splash of hot sauce to the turkey mixture.
- Make sure to drain any excess fat from the turkey to keep your filling from becoming too greasy.
- If you want to make this dish ahead of time, you can pre-bake the potatoes and prepare the filling, then assemble and reheat when ready to serve.
- For a lighter version, you can substitute Greek yogurt for some of the cheese or use a low-fat cheese option.
- Leftover stuffed potatoes can be stored in the refrigerator and reheated in the oven to maintain their crispy texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
