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1
Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
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2
When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
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3
Place the potato skins, flesh side down on two parchment-lined baking sheets.
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4
Reserve the potato flesh for another use.
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5
Preheat oven to 400°F.
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6
Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Saute until softened, about 5-7 minutes.
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7
Add the ground beef. Cook until browned, breaking up with a wooden spoon.
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8
Sprinkle the flour over and stir, cooking for 1 minute.
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9
Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
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10
Add the peas and carrots and let simmer for 5-7 minutes.
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11
Season with salt and pepper. Turn heat to low, cover, and keep warm.
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12
Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
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13
Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
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14
Top the cheese with 2 tablespoons of the meat mixture.
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15
Bake for 7-10 minutes until the cheese is melted.
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16
Top with a dollop of sour cream and a sprinkle of parsley.
