This recipe makes 4 servings.

Ingredients:

• 4 large russet potatoes
• 4 Tbsp unsalted butter, divided
• 1 Tbsp melted butter
• ¼ cup whole milk
• ¼ cup sour cream
• 2 scallions, finely chopped
• 1 small carrot, peeled and chopped
• 16 oz ground beef
• 2 Tbsp Worcestershire sauce
• 1 Tbsp tomato paste
• 1 tsp fresh thyme
• 1/3 cup frozen peas

Directions:

1. Preheat oven to 400 Prick washed potatoes all over with a fork and brush them with the melted butter. Bake on a baking sheet until cooked through and fork-tender (about an hour). (Alternatively, put on a microwave-safe plate and cook on high power until tender or about 20 minutes, flipping halfway.) Let cool slightly.
2. Cut a thin (about1/4-inch) slice off the top of each potato and carefully scoop out the flesh (into a medium-sized bowl), leaving a thin layer around the inside of the potato. Mash the removed potato with the milk, sour cream, 2 tablespoons butter, and salt (to taste) using a fork or potato masher. Gently mix in the scallions and set aside. Place the potato “bowls” on a baking sheet.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and slightly brown (5-6 minutes). Add the ground beef and cook, breaking up the meat, until cooked through. Stir in the Worcestershire sauce, tomato paste, thyme, salt (to taste), and 1 cup water, bringing to a boil. Reduce heat and simmer until sauce is reduced enough to coat the beef and carrots and there is a little extra sitting on the bottom of the pan (1-2 minutes). Stir in the peas and cook just until heated through (1-2 minutes)
4. Spoon the beef mixture evenly into the potato bowls. Spoon or pipe the mashed potatoes on top and bake until heated through and potatoes are brown on top (about 15 minutes). Top each potato with a bit of the remaining 1 tablespoon of butter and serve.