Ingredients
4 medium Russet potatoes (2 3/4 to 3 lb.), scrubbed
2 Tbsp. neutral oil, divided
1 lb. lean ground beef
Kosher salt
Freshly ground black pepper
1/2 medium yellow onion, finely chopped
1 medium carrot, peeled, finely chopped
2 cloves garlic, finely chopped
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
2 Tbsp. tomato paste
1/4 cup dry red wine, such as Cabernet Sauvignon
1/2 cup low-sodium beef broth
2 Tbsp. Worcestershire sauce
2 Tbsp. all-purpose flour
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup half-and-half
4 Tbsp. unsalted butter
1/4 cup shredded Parmesan, divided
2 Tbsp. chopped fresh parsley, divided
Directions
Step 1
Place a rack in upper third of oven; preheat to 400°. Using a fork, poke 6 holes all over each potato. Arrange on a heatproof plate, leaving some space between each potato. Drizzle with 1 tablespoon oil. Microwave on high 7 minutes. Using tongs or paper towels, turn potatoes and continue to microwave until a paring knife can be inserted with no resistance, about 7 minutes more.
Step 2
Meanwhile, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Add beef; season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up meat with a wooden spoon, until crumbled and no longer pink, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 1 tablespoon beef drippings.
Step 3
Reduce heat to medium. In same skillet, cook onion and carrots, stirring, until onions begin to soften, about 5 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 2 to 3 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 2 minutes. Stir in corn and peas.
Step 4
While potatoes are still warm, using a paring knife, cut off top third of each potato. Peel skin from the section that was cut off and transfer potato flesh to a large bowl. Using a spoon, scoop flesh from each potato, leaving a 1/4" shell and adding flesh to bowl.
Step 5
In a small heatproof bowl, microwave half-and-half and butter until butter is melted, 20 to 30 seconds. Add to bowl with potatoes. Using a potato masher or fork, mash potatoes until smooth. Stir in half of Parmesan and half of parsley; season with salt.
Step 6
Transfer potato shells to a large baking dish; season inside of shells with a pinch of salt. Fill potatoes with beef filling. Top with a few dollops of mashed potatoes. Using a small spoon, spread mashed potatoes over beef filling. Gently press and drag a fork across surface of potatoes to make hash marks. Top with remaining Parmesan.
Step 7
Bake stuffed potatoes until tops are starting to brown, 30 to 35 minutes. Turn on broiler. Broil, watching closely, until golden brown, about 5 minutes. Top with remaining 1 tablespoon parsley.
