Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef or lamb
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ½ cup milk
Instructions
- Preheat oven to 400°F (200°C) and bake the washed potatoes for about 45 minutes until tender.
- In a skillet, sauté onion and carrots for 5 minutes, then add garlic and ground meat, cooking until browned.
- Mix in tomato paste, beef broth, Worcestershire sauce, and peas; season and simmer for 10 minutes.
- Remove baked potatoes, scoop out insides, and mash with butter and milk until smooth.
- Fill potato halves with meat mixture, top with mashed potatoes, sprinkle with cheese, and bake for another 10-15 minutes until cheese is bubbly.
Notes
- Customize with plant-based meat alternatives or add your favorite herbs.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 potato half
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg