Meat stuffed Potatoes

Makes 6 half potatoes

The Stuff you need:

• 3 large potatoes
• olive oil
• 1 lb ground beef
• 6 medium mushrooms diced
• 4-6 cloves
• 1 sm onion, chopped
• 1 large carrot shredded and chopped
• can of peas
• salt and pepper
• splash worcesterschire
• insides of baked potatoes
• 2 TB butter, softened (may substitute veggie stock, or oil)

What to do with the Stuff:

• Preheat oven to 400 degrees
• With a fork, pierce a few times on both sides
• Rub each potato with olive oil, lightly salt entire potato
• Place potatoes in oven on middle rack
• Bake 45 minutes to an hour, or until tender, turn potatoes over ½ way through baking
• Baking them this way ensures that the skins are crispy, so they won’t tear when stuffed
• After potatoes are done remove from oven, set aside to cool
• Reduce oven temperature to 350 degrees
• In a large skillet, brown ground beef, garlic, carrots and chopped onion on medium heat, breaking ground beef apart into small chunks
• Add mushrooms, and peas to cooked ground beef, salt and pepper & worcesterschire to the mixture
• Cook mixture until mushrooms are tender
• While the ground beef mixture simmers, slice each potato lengthwise
• If possible, try to cut the potatoes so that each half has a flat side so they won’t tip over when stuffed.
• Carefully spoon out the white of the potatoes and place in a mixing bowl
• Don’t scrape out all of the white, leave a little so that the skins aren’t flimsy
• Place the skins in a 9.5 x 13.5-inch baking pan and set aside
• Add the butter to the potatoes and “mash” with fork should be kind of chunky as opposed to smooth
• Add your potato mixture into the ground beef skillet
• Fill each potato skin to the rim with the ground beef mixture
• Bake uncovered for 20-25 minutes

Serve with a side steamed veggie of your choice.
For the BEST leftovers,  have an awesome breakfast the next day by heating and putting an over medium egg (or 2) on top of heated potato
AWESOME!!