# Components:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and pepper to taste
→ Filling
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 large carrot, diced
08 - 1 stalk celery, diced
09 - 1 pound ground beef
10 - 2 tablespoons tomato paste
11 - 1 cup frozen peas
12 - 1 cup beef or vegetable broth
13 - 1 teaspoon Worcestershire sauce
14 - 1 teaspoon fresh thyme leaves
15 - Salt and pepper to taste
→ Mashed Potato Topping
16 - Reserved potato flesh from baked potatoes
17 - 2 tablespoons unsalted butter
18 - ¼ cup milk
19 - Salt and pepper to taste
→ Optional Garnish
20 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Scrub potatoes and prick several times with a fork. Rub with olive oil and season with salt. Place directly on oven rack and bake for 50 to 60 minutes until tender.
02 - While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery for 4 to 5 minutes until softened.
03 - Add ground beef to the skillet and cook, breaking up with a spoon, until browned. Drain excess fat if needed.
04 - Stir in tomato paste and cook for 1 minute. Add peas, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 8 to 10 minutes until slightly thickened. Remove from heat.
05 - Once potatoes cool enough to handle, slice off the top third of each potato. Carefully scoop out most of the flesh into a bowl, leaving a ¼-inch border to maintain structure.
06 - Mash the scooped potato with butter, milk, salt, and pepper until smooth and creamy.
07 - Fill each potato shell with the meat and vegetable mixture. Spoon or pipe mashed potato on top.
08 - Place stuffed potatoes on a baking sheet. Broil for 3 to 5 minutes until the top is golden and piping hot.
09 - Garnish with fresh parsley if desired and serve immediately.
