Ingredients:

• 4 large Idaho® potatoes
• olive oil
• 8 ounces ground beef
• ½ cup chopped onion
• 1 teaspoon salt
• 1 garlic clove, minced
• ¾ cup canned tomato sauce (not spaghetti sauce)
• 2 cups frozen vegetable medley (carrots, peas, corn, and green beans), thawed
• ½ cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh rosemary
• 4 tablespoons (2 ounces) unsalted butter, softened
• ¼ cup whole milk
• ¾ cup shredded cheddar cheese
• ½ teaspoon salt

Directions:

1. Preheat oven to 425°F. Place potatoes on a baking sheet.
2. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork.
3. Bake for 45-60 minutes or until fork-tender. Lower oven temperature to 350°F.
4. Meanwhile in a large hot skillet, add the beef, onion, and salt and cook until the beef is browned, breaking it into pieces with a spatula as it cooks. Drain off any excess grease.
5. Add the garlic and cook 30 seconds.
6. Add the tomato sauce and vegetables. Cook for 4-5 minutes, stirring often.
7. Add the broth and Worcestershire sauce and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the mixture is thick and glossy, stirring often. Add the rosemary.
8. Once the potatoes are done cooking, cut in half lengthwise. Scoop out the insides into a large mixing bowl, being careful not to tear the shell. Place the hollowed potato shells back onto the baking sheet.
9. With an electric mixer or by hand with a potato masher, beat the cooked potato insides until mashed and smooth (do not overbeat). Beat in the butter and salt until completely incorporated then slowly beat in the milk. Stir ½ cup cheese.
10. Divide the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining ¼ cup cheese.
11. Bake at 350°F for 18-20 minutes or until golden brown and cheese has melted.