Instructions

• STEP 1

  Preheat oven to 375°F.

• STEP 2

  Wash and dry the fresh produce.

  • 6 medium russet potatoes
  • 2 medium carrots
  • 2 sticks celery
  • 1/2 small bunch italian (flat-leaf) parsley

• STEP 3

  Prick potatoes all over with a fork, then transfer to a large baking sheet pan. Place potatoes in the oven (it doesn't have to be fully heated) and bake until tender, so a knife can easily pierce through the flesh, about 1 hour.

• STEP 4

  Meanwhile, peel, halve, and small dice onion. Place in a medium bowl.

  • 1 medium yellow onion

• STEP 5

  Peel, trim, and small dice carrots. Add to the bowl with the onion.

• STEP 6

  Trim and small dice celery. Add to the bowl.

• STEP 7

  Preheat a large pot over medium-high heat.

• STEP 8

  Once the pot is hot, add butter and swirl to coat the bottom. Add veggies and cook, stirring occasionally until softened, 5-6 minutes.

  • 2 tbsp butter, unsalted

• STEP 9

  Add beef, tomato paste, and spices to the pot. Cook, breaking the meat apart with a spoon, until the beef is browned and crumbly, 6-7 minutes.

  • 1 1/2 lbs lean ground beef
  • 2 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

• STEP 10

  Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

• STEP 11

  When the beef is done, add peas, Worcestershire, and half of the parsley to the pot, then stir to combine. Cover and remove from heat. (Reserve remaining parsley for serving.)

  • 1 cup frozen peas
  • 1 1/2 tbsp worcestershire sauce

• STEP 12

  When the potatoes are done, remove from the oven. Set aside until cool enough to handle, 10-15 minutes.

• STEP 13

  When the potatoes are cool enough to handle, slice in half lengthwise and carefully scoop the flesh into a large bowl, leaving about ¼-inch of potato attached to the skins. Coat the baking sheet with a thin layer of oil and return potato skins, cut-side up, to the pan. Set aside.

  • 1 tsp neutral vegetable oil

• STEP 14

  Add milk, butter, salt, and pepper to the bowl with the potato flesh. Using a potato masher, mash until smooth and combined.

  • 1/3 cup whole milk
  • 3 tbsp butter, unsalted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 15

  Spoon the beef filling into the reserved potato skins. Top with mashed potatoes, then sprinkle with cheese.

  • 1 1/2 cups cheddar cheese, shredded

• STEP 16

  Return stuffed potatoes to the oven and bake until filling is warm and cheese is melted, about 10 minutes. Remove from oven.

• STEP 17

  To serve, transfer twice-baked potatoes to a serving platter and sprinkle with reserved parsley. Enjoy!