Ingredients
Equipment
Method
- Place a rack in the upper third of your oven and preheat to 400°F (200°C). Poke 6 holes all over each potato with a fork. Arrange the potatoes on a heatproof plate, leaving space between them. Drizzle with 1 tablespoon of oil. Microwave on high for 7 minutes. Turn the potatoes and continue to microwave until a paring knife can be inserted with no resistance, about 7 minutes more.
- While the potatoes are microwaving, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook, breaking up the meat with a wooden spoon, until it is crumbled and no longer pink, about 3 to 4 minutes. Transfer the beef to a plate using a slotted spoon. Pour off all but 1 tablespoon of the beef drippings from the skillet.
- Reduce the heat to medium. In the same skillet, cook the chopped onion and carrots, stirring, until the onions begin to soften, about 5 minutes. Add the chopped garlic, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more. Return the beef and any accumulated juices to the skillet. Stir in the tomato paste and cook, stirring, until the tomato paste turns dark red, about 2 to 3 minutes. Add the red wine and cook, stirring, until it has almost completely evaporated, about 1 minute. Stir in the beef broth and Worcestershire sauce and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until the sauce has thickened, about 2 minutes. Stir in the corn and peas.
- While the potatoes are still warm, use a paring knife to cut off the top third of each potato. Peel the skin from the section that was cut off and transfer the potato flesh to a large bowl. Scoop the flesh from each potato, leaving a 1/4-inch shell, and add it to the bowl with the other potato flesh.
- In a small heatproof bowl, microwave the half-and-half and butter until the butter is melted, about 20 to 30 seconds. Add this mixture to the bowl with the potato flesh. Use a potato masher or fork to mash the potatoes until smooth. Stir in half of the Parmesan cheese and half of the parsley. Season with salt to taste.
- Transfer the potato shells to a large baking dish. Season the inside of the shells with a pinch of salt. Fill the potato shells with the beef filling. Top each filled potato with a few dollops of the mashed potato mixture. Use a small spoon to spread the mashed potatoes over the beef filling. Gently press and drag a fork across the surface of the mashed potatoes to create hash marks. Top with the remaining Parmesan cheese.
- Bake the stuffed potatoes until the tops are starting to brown, about 30 to 35 minutes. Turn on the broiler. Broil, watching closely, until the tops are golden brown, about 5 minutes. Top with the remaining 1 tablespoon of parsley before serving.
Notes
This recipe is designed to be comforting and easy to prepare. Feel free to adjust seasonings to your preference. You can also substitute ground turkey or chicken for the ground beef if desired.