Ingredients
Potato Ingredients
- 3 pounds Yukon gold or Russet potatoes (about 8 large potatoes)
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt, divided (adjust to taste)
- ¼ cup butter, room temperature
- ¼ cup milk
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 2 cups freshly shredded cheddar cheese, divided
Filling Ingredients
- 2 pounds ground beef
- 3 tablespoons all-purpose flour
- 1 small yellow onion, diced into ¼-inch pieces (about ¾ cup)
- 3 medium carrots, diced into ¼-inch pieces (about 1 cup)
- 4 large cloves garlic, minced
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 14 ounces petite diced tomatoes
- 1-2 tablespoons Worcestershire sauce
- ¼ cup water or beef broth (only as needed)
- ½ cup frozen peas
- 1 tablespoon fresh Italian parsley (for serving)
Instructions
- Prepare Potatoes: Preheat the oven to 400°F. Scrub the potatoes thoroughly to remove any dirt, then rinse and dry completely. Poke several holes into each potato with a fork, place them on a baking sheet, drizzle with olive oil, and sprinkle each generously with salt. Rub to coat evenly.
- Bake Potatoes: Bake the potatoes for about 1 hour, or until they are fork-tender with a crispy exterior and soft inside. Remove from the oven and let them cool enough to handle.
- Prepare Mashed Potato Filling: Slice the top off of each potato about ¾ of the way up and carefully scoop out the centers, leaving a thin layer of potato to keep the skins sturdy. Place the scooped potato into a large bowl. Add the butter, milk, half of the shredded cheddar cheese, ½ teaspoon salt, and freshly ground pepper. Mash until smooth and creamy. Adjust seasoning to taste. Set aside.
- Cook Meat Filling: While potatoes bake, heat a skillet over medium heat. Add the ground beef and cook, crumbling it as it browns. When almost browned, drain excess fat. Sprinkle with flour and stir well, cooking for 1 minute to combine.
- Add Vegetables and Seasonings: Add diced onion and carrots to the beef mixture, cooking for 2-3 minutes until slightly softened. Then add minced garlic, dried parsley, thyme, basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until onions are soft and fragrant.
- Incorporate Tomatoes and Worcestershire: Stir in diced tomatoes and Worcestershire sauce. Cook for a couple of minutes. If the mixture looks dry, add a splash of water or beef broth and stir in frozen peas. Cook until heated through.
- Assemble Potatoes: Spoon the cooked meat and vegetable filling evenly into each hollowed potato shell. Top each with a generous portion of the mashed potato mixture.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese over each filled potato. Place the baking sheet back in the oven and bake for about 10 minutes, or until the cheese has melted and the edges are lightly browned.
- Serve: Remove from the oven, sprinkle with fresh Italian parsley, and serve warm.
Notes
- Use Yukon gold potatoes for a creamier texture or Russet potatoes for a fluffier interior.
- Adjust seasoning in mashed potatoes and beef filling to your taste preference.
- Be careful to leave a sturdy potato wall to prevent shells from breaking when scooping out centers.
- Worcestershire sauce adds a savory depth to the beef mixture but can be omitted for a milder flavor.
- For a vegetarian option, substitute ground beef with lentils or a plant-based meat substitute.
- To speed up the cooking time, you can microwave the potatoes partially before baking.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
