– 1 cup shredded cheddar or mozzarella cheese
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare the Potatoes:
– Preheat your oven to 400°F (200°C).
– Wash the potatoes thoroughly and pat them dry. Rub each potato with olive oil, and sprinkle with salt.
– Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
– Once baked, let the potatoes cool slightly, then slice them in half lengthwise and carefully scoop out most of the flesh, leaving a small border around the edges. Set the scooped-out potato flesh aside in a bowl. - Cook the Beef Filling:
– While the potatoes are baking, heat a large skillet over medium heat and add the ground beef.
– Cook the beef, breaking it up with a spoon, until browned. Drain any excess fat.
– Add the chopped onion, diced carrot, red bell pepper, and garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes.
– Stir in the tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for a few minutes until everything is well combined and heated through.
– If desired, you can mix some of the scooped-out potato flesh into the beef mixture to create a heartier filling.
