Ingredients

The following ingredients have 4 Servings
  • 6 large russet potatoes (, scrubbed clean and patted dry)
  • 4 tablespoons olive oil (, divided)
  • coarse salt
  • 1 pound lean ground lamb (or beef)
  • 1 medium onion (, finely diced)
  • 3 cloves garlic (, minced)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 teaspoon chopped fresh thyme
  • dash cayenne pepper
  • 3 tablespoons tomato paste
  • 12 ounces frozen peas and carrots
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup red wine
  • 1 cup low-sodium beef broth
  • 1/2 cup butter (, cubed)
  • 2/3 cup half n half
  • 1 tablespoon dijon mustard
  • 2 scallions (, diced finely (plus more for garnish))
  • 3/4 cup freshly grated sharp cheddar cheese
  • Salt and pepper

Instruction

  • Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with half of the olive oil and sprinkle with a little coarse salt. Bake for 1 hour, or until tender.
  • Reduce oven temperature to 350 degrees F.
  • In the meantime, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat; add in the lamb (or beef), onion, and garlic. Cook, breaking it up with a wooden spoon until no pink remains and the onions are soft; about 5 minutes. Drain fat. Season with the salt, pepper, thyme, and a dash cayenne pepper.
  • Make space in the center; stir in the tomato paste. Add in the peas and carrots, Worcestershire, and red wine; simmer until vegetables are tender and skillet is nearly dry, about 2 minutes.
  • Add the beef broth and simmer until the mixture is saucy, 4-5 minutes. Take off the heat and set aside.
  • When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out most of the pulp into a large bowl, leaving a 1/2-inch rim of the potato intact so you don’t tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
  • Add butter and half-n-half to the bowl with the potato pulp; mash well. Add in the mustard, scallions, 3/4 cup cheddar cheese, and salt and pepper, to taste; mix until combined and smooth.
  • Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Spread potatoes with the back of a spoon, then make ridges with the tines of a fork.
  • Bake at 350 degrees F for 15-20 minutes until the top is golden brown and the cheese has melted.
  • Top the potatoes with a few finely diced scallions. Let cool 5 minutes before serving and enjoy!NOTE: This recipe is written as serving 6 whole potatoes stuffed with a meat and vegetable mixture, so we consider this a complete meal in one, and the nutritional calculations reflect that. You can certainly slice these in half lengthwise and fill them that way to have 12 side servings instead.