Ingredients
1 lb Ground beef
1 medium Yellow Onion finely diced
1 cup Carrots Sliced thin
2 cloves Garlic minced
½ tsp Salt plus more only to taste
½ tsp Ground Black Pepper
¼ cup All-Purpose Flour
2 Tbsp Tomato paste
2½ cups Beef broth Low sodium
2 tsp Worcestershire sauce
¼ tsp Oregano dried
¼ tsp Thyme dried
½ cup Peas Frozen
½ cup Corn Frozen
2 cups Cheddar cheese shredded, divided
8 medium Russet potatoes about 8–10 oz each, scrubbed
3 Tbsp Olive oil divided: 2 tbsp for potatoes, 1 tbsp for filling
¾ cup Milk up to this amount, warmed; add gradually as needed
Equipment
Instructions
- Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
- While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
- Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
- Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
- Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
- Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.
Nutrition
Notes
Timing: The filling cooks while the potatoes bake. The estimate includes the final bake; large potatoes or refrigerated filling need longer.
Yield: Eight medium stuffed potatoes. Potato size affects shell capacity, so there may be extra mash or filling to serve alongside.
Tray: Use a bare or foil-lined baking sheet. Do not use wax paper exposed to oven heat.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire often contains fish, so check the label.
