For the potatoes:
  • 4 large russet potatoes, scrubbed clean
  • 1/4 - 1/2 c milk
  • 2 - 3 Tbl butter
  • 1/2 tsp salt
  • 1/8 tsp pepper
For the filling:
  • 1 Tbl olive oil
  • 1 medium onion, diced
  • 1/2 lb ground beef
  • 2 Tbl Better Batter All-Purpose Flour
  • 1 c beef broth
  • 2 tsp Worcestershire sauce, such as Lea & Perrin's
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 c frozen vegetables


Preheat and prepare the pan. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cook the potatoes. Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done. Alternatively, bake the potatoes in a preheated oven for 50-60 minutes until softened. Remove from microwave or oven and let cool on a cutting board until they are not hot to the touch. Make the mashed potatoes. Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin. To the scooped out potatoes, add the milk, butter and salt and mash until smooth. Load the mashed potatoes into a zip top bag and set aside. Make the filling. While the potatoes are cooling, make the meat filling. In a sauté pan, heat the oil over medium-high heat. Add the onion and cook until translucent, stirring often. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through. Drain fat. Sprinkle the flour over the beef and stir to combine; the mixture will be thick. Add the beef broth, Worcestershire sauce, salt, pepper, and frozen vegetables to the pan and stir well to combine. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat. Stuff the potatoes and bake. Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. You may have extra mashed potatoes. Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown. Adapted from TipHero