Ingredients
Scale
- 4 Large Russet Potatoes
- 1 Pound Lean Ground Beef or Sirloin
- 1 Cup Chopped Carrots
- 1 Small Onion (chopped)
- 2 Garlic Cloves (minced)
- 1/2 teaspoon Dry Rosemary
- 1 teaspoon Salt (divided)
- 2 1/2 Tablespoons Tomato Paste
- 2 Tablespoons Worcestershire Sauce
- 1/2 Cup Beef Stock
- 1 teaspoon Sugar
- 1/2 Cup Frozen Peas
- 1/2 Cup Half and Half
- 1/2 Cup Sour Cream or Plain Greek Yogurt
- 2 Tablespoons Butter
- 1 Egg Yolk
Instructions
- Preheat oven to 375 degrees.
- Pierce potatoes with fork and rub with canola oil.
- Sprinkle with salt and pepper.
- Bake until soft, about 45 minutes.
- While the potatoes are baking, make the filling.
- Brown ground beef in a large, non-stick skillet.
- Once the beef is browned, drain fat and add carrots, onion, garlic, rosemary and salt.
- Cook for 7-8 minutes until veggies soften.
- Add tomato paste, cook another minute.
- Add Worcestershire sauce, beef stock and sugar.
- Cook until stock has reduced, about 3-4 minutes.
- Add frozen peas.
- Cook one minute until defrosted.
- Set aside.
- Once potatoes have cooked, remove from oven and increase heat to a broil.
- Cut the potato lenth-wise on top, but do not cut all the way through.
- Using a spoon remove potatoes, leaving just a line of potato to hold the skin up.
- Place insides in a bowl and mash with a potato masher until smooth.
- Add half and half, sour cream, butter, egg yolk and remaining salt to potatoes.
- Mash until smooth.
- Season with salt and pepper.
- Scoop filling into potato skins.
- Transfer potato mixture to a ziplock baggie fit with a large star tip, or just cut the corner off the bag.
- Pipe the potatoes on top of the filling.
- Pop under the broiler until top of potatoes are golden brown, about five minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: 100 + BEST Easy Beef Recipes for Dinner
Nutrition
- Calories: 704 kcal