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.
• Meanwhile in a large hot skillet, add the beef, onion, and ½ teaspoon salt and cook until the beef is browned, breaking it into pieces, about 5-8 minutes. Drain off excess grease.
• Add the garlic and cook for 60 seconds. Add tomato sauce, broth, Worcestershire sauce, and vegetables then bring to a boil.
• Once boiling, turn down the heat to simmer and cook until thick and glossy, about 15-20 minutes. Stir in rosemary and adjust salt if necessary.
• Once the potatoes are done, cut in half lengthwise. Scoop out the insides into a large mixing bowl leaving a ¼ inch border. Place hollowed potato shells back onto the baking sheet.
• Mash the cooked potato insides until smooth. Beat in the butter and remaining ¼ teaspoon salt, then slowly beat in the milk. Stir in ¼ cup cheese and adjust for salt.
• Divide the meat mixture among the potato shells. Top with mashed potatoes and sprinkle with remaining cheese.
• Bake at 350F for 18-20 minutes or until golden brown and cheese has melted.