Preparation Steps

• Preheat your oven to 400°F (200°C). Wash and scrub the potatoes. Pierce each potato a few times with a fork.
• Bake the potatoes directly on the oven rack for 50-60 minutes, or until fork-tender.
• While the potatoes are baking, prepare the filling. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  4 large Russet potatoes
• Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  4 large Russet potatoes
• Stir in the frozen mixed vegetables, beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  4 large Russet potatoes
• Once the potatoes are tender, carefully remove them from the oven. Slice each potato lengthwise down the middle, but do not cut all the way through. Gently spread the potato open.
• Mash the inside of each potato with butter, milk, salt, and pepper until creamy. Stir in half of the shredded cheddar cheese.
  4 large Russet potatoes
• Spoon the meat filling into each potato. Top with the remaining shredded cheddar cheese.
  4 large Russet potatoes
• Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
• Let cool slightly before serving.