Ingredients:

  • 4 large russet potatoes (about 8-10 oz/225-280g each), scrubbed clean
  • 2 tablespoons unsalted butter, softened (30g)
  • 1/4 cup milk or cream (60ml)
  • 1/4 cup shredded cheddar cheese, plus more for topping (30g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15ml)
  • 1 pound ground beef (80% lean recommended) (450g)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a little kick!)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1/4 cup beef broth (60ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Bake potatoes directly on the baking sheet until easily pierced with a fork.
  2. While potatoes bake, heat olive oil in a large skillet. Brown ground beef, breaking it up with a spoon. Drain off any excess grease.
  3. Add onion and garlic to the skillet and cook until softened and fragrant.
  4. Stir in Italian seasoning, smoked paprika, cayenne pepper (if using), diced tomatoes, and beef broth. Bring to a simmer and cook until slightly thickened. Season with salt and pepper to taste.
  5. Carefully cut the baked potatoes in half lengthwise. Scoop out the potato flesh, leaving a thin shell.
  6. In a large bowl, mash the scooped potato flesh with butter, milk/cream, and cheddar cheese. Season with salt and pepper.
  7. Gently fold the seasoned ground beef mixture into the mashed potato mixture.
  8. Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle with extra cheddar cheese.
  9. Return the filled potatoes to the baking sheet and bake until the cheese is melted and bubbly and the potatoes are heated through.
  10. Garnish with fresh parsley and serve hot.