While the potatoes are baking, heat a skillet to medium-high heat. Add the oil and the onion, carrot, celery, and garlic and sautée until they start to soften. Add the ground turkey and Worcestershire sauce, and season with a pinch of Kosher salt and cracked black pepper. Cook until meat is cooked through and no longer pink. Add the corn and peas.
Remove the baked potatoes from the oven, but leave the oven on. Slice the potatoes in half lengthwise and scoop out the flesh, trying not to cut or damage the skins. Place the potato flesh in a large mixing bowl with the broth and fold in the meat and vegetable mixture with the herbs. When well-combined, fill the potato skins.
Return the potatoes to the oven and bake for about 25 minutes, or until the tops begin to brown.
Photos by Kacy Meinecke