Ingredients

The following ingredients have 4 Servings
  • 4 large russet potatoes
  • 1 pound lean ground beef or sirloin
  • 1 cup chopped carrots
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 2 1/2 tablespoons tomato paste
  • 1/2 teaspoon dry rosemary
  • 1 teaspoon salt (divided)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1 teaspoon sugar
  • 1/2 cup frozen peas
  • 1/2 cup half and half
  • 2 tablespoons butter
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 egg yolk

Instruction

  • Preheat oven to 375 degrees.
  • Pierce potatoes with fork and rub with canola oil.
  • Sprinkle with salt and pepper.
  • Bake until soft, about 45 minutes.
  • While the potatoes are baking, make the filling.
  • Brown ground beef in a large, non-stick skillet.
  • Once the beef is browned, drain fat and add carrots, onion, garlic, rosemary and salt.
  • Cook for 7-8 minutes until veggies soften.
  • Add tomato paste, cook another minute.
  • Add Worcestershire sauce, beef stock and sugar.
  • Cook until stock has reduced, about 3-4 minutes.
  • Add frozen peas.
  • Cook one minute until defrosted.
  • Set aside.
  • Once potatoes have cooked, remove from oven and increase heat to a broil.
  • Cut the potato lenth-wise on top, but do not cut all the way through.
  • Using a spoon remove potatoes, leaving just a line of potato to hold the skin up.
  • Place insides in a bowl and mash with a potato masher until smooth.
  • Add half and half, sour cream, butter, egg yolk and remaining salt to potatoes.
  • Mash until smooth.
  • Season with salt and pepper.
  • Scoop filling into potato skins.
  • Transfer potato mixture to a ziplock baggie fit with a large star tip, or just cut the corner off the bag.
  • Pipe the potatoes on top of the filling.
  • Pop under the broiler until top of potatoes are golden brown, about five minutes.