1. In large nonstick skillet, over medium-high heat, heat oil. Add turkey; cook, stirring to break up large pieces, until lightly browned about 5 minutes. With slotted spoon, remove turkey from skillet; set aside. To skillet, add onion, green pepper and garlic; cook until vegetables are crisp-tender, about 4 to 5 minutes. Add cumin and cinnamon; cook, stirring 1 minute more.

2. Return cooked turkey to skillet with tomato sauce, 1/4 cup water and raisins. Bring to a boil, stirring. Reduce heat; simmer until thickened, about 10 to 12 minutes.

3. Cut baked potatoes in half lengthwise cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon turkey mixture over each potato, dividing evenly. Sprinkle each potato with chopped olives.

25 minutes.

Per serving: About 443 cal, 26 g pro, 52 g car, 15 g fat, 31% cal from fat, 72 mg cholesterol, 864 mg sod, 6 g fiber.