1) Bake the Potatoes

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes, pat dry, and prick each a few times with a fork.

3. Rub with olive oil and sprinkle with salt.

4. Bake 45–50 minutes, until fork-tender.

2) Make the Filling

1. In a large skillet over medium heat, brown the ground beef (or lamb), breaking it up as it cooks. Drain excess grease if needed.

2. Add onion, carrots, and garlic. Cook 5 minutes until softened.

3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

4. Pour in beef broth and simmer 10 minutes until slightly thickened.

5. Stir in frozen peas and remove from heat.

3) Make the Mashed Potato Topping

1. Slice the top third off each baked potato.

2. Scoop most of the potato flesh into a bowl (leave a thin layer inside skins).

3. Mash with milk, butter, garlic powder, salt, and pepper until creamy.

4. Stir in cheddar if using.

4) Assemble

1. Spoon filling into each hollowed potato.

2. Top with mashed potato. Add extra cheese if desired.

5) Bake Again

1. Return stuffed potatoes to a baking sheet.

2. Bake 10–15 minutes until tops are lightly golden. Serve warm.