Preparation

• Preheat oven to 425F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender. Lower oven temperature to 350F.
• In a large hot skillet, add the beef, onion, and ½ teaspoon salt and cook until the beef is browned, breaking it into pieces with a spatula as it cooks, about 5-8 minutes. Drain off any excess grease.
• Add the garlic and cook 60 seconds. Add the tomato sauce, broth, Worcestershire sauce, and vegetables then bring to a boil.
• Once boiling, turn down the heat down to simmer and cook until the mixture is thick and glossy, about 15-20 minutes. Stir in the rosemary then taste and adjust for salt if necessary.
• Once the potatoes are done cooking, cut in half lengthwise. Scoop out the insides into a large mixing bowl leaving ¼ inch border, being careful not to tear the shell. Place the hollowed potato shells back onto the baking sheet.
• With an electric mixer on very low speed or by hand with a potato masher, mash the cooked potato insides until mashed and smooth. Beat in the butter and remaining ¼ teaspoon salt until completely incorporated then slowly beat in the milk. Stir in ¼ cup cheese. Taste and adjust for salt if needed.
• Divide the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining 2 tablespoons cheese.
• Bake at 350F for 18-20 minutes or until golden brown and cheese has melted.