4 russet potatoes
2 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 pound ground turkey
Kosher salt and freshly ground pepper
2/3 cup Red Duck Original Ketchup
1 green onion, chopped (for topping)
1/2 cup shredded cheddar cheese (for topping)
1/4 cup sour cream (for topping)

Preheat oven to 400 degrees F. Prep the potatoes by piercing them in several places and wrapping in foil.

Bake potatoes for 60-90 minutes, until soft.

While potatoes are cooling, heat up a large skillet over medium heat and add the butter to melt. Add onion, carrot, and celery and cook, covered, stirring occasionally, until veggies are soft, about 7 minutes. Add garlic, and cook about 30 seconds more, until fragrant. Add ground turkey and cook, breaking up the meat as you go, until cooked through, 5 minutes or so. Add the Red Duck Original Ketchup and a 1/2 cup of water. Cover, turn down the heat to medium-low, and cook until slightly thickened, 3-5 minutes. Season to taste with salt and pepper.

Split the baked potatoes open, and fluff with a fork. Top with a little bit of the remaining 1 tablespoon of butter and incorporate that before topping with turkey mixture. Sprinkle with cheese and green onion, and top with sour cream.

Serves 4. Adapted from the Food Network.