8 medium russet potatoes
4 tablespoons melted butter,
3 tablespoons salt, divided
1 cup heavy cream
1 tablespoon vegetable oil
1 pound ground beef
1½ cups yellow onion, small diced
1½ cups red bell pepper, small diced
3 teaspoons Italian seasoning
1 teaspoon black pepper
4 tablespoons all purpose flour
2 cups beef broth
2 cup frozen pea and carrots
2 teaspoons smoked paprika
Pre-bake oven to 400°F
On a baking sheet, bake potatoes for 45 minutes to 1 hour or until it is tender. Cool to room temperature.
Turn oven down to 375°F
Cut top of baked potatoes off, lengthwise. With a spoon, scoop out inside of cooked potatoes, leaving about ¼ inch along the inner walls. Discard the top.
In a bowl, combine cooked potato filling with butter, ½ tablespoon salt and heavy cream. Mash until everything is combined to make mashed potatoes. Place into a piping bag.
In a large skillet, heat oil to medium high heat. Brown and break up ground beef. Add onion, bell pepper, Italian seasoning, remaining salt and pepper and cook for 5 minutes. Sprinkle in flour and cook on medium low for 5 minutes. Add beef broth and bring to a simmer. Cook for 5 minutes. Add in peas and carrots and simmer for 5 minutes.
Fill each hollow potato skin half way up with the beef filling.
Pipe a layer of mashed potato into each potato skin. Dust with smoked paprika. Place onto a baking sheet.
Bake at 375°F for 20 minutes.