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Sloppy Potatoes

Sloppy Potatoes


  • 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

  • 2-3 cloves garlic, finely chopped

  • 1 tablespoon light brown sugar

  • 1 tablespoon cider vinegar

  • 2 tablespoons Worcestershire sauce

  • 1 cup tomato passata or purée

  • 1 1/2 cups shredded cheddar cheese

  • Chopped scallions and chopped pickles, for garnish


Pre-heat the oven to 425ºF.

Prick the potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45-60 minutes.

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

Top the baked potatoes or halved potatoes with the sloppy sauce and the cheese, scallions and pickles to garnish and serve. Eat the skins – they are full of good nutrition! This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit