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1
Preheat the oven to 400F.
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2
On a rimmed baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt.
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3
Bake until tender, about 1 hour, then let cool.
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4
Turn off the oven and switch on the broiler.
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5
While the potatoes cool, heat 1 tablespoon of the EVOO in a medium skillet over medium heat.
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6
Add the bell pepper and half of the onions and saute to soften for 5 minutes, then set aside to cool.
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7
When the potatoes are cool enough to handle, cut a thin top slice off each potato.
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8
In a mixing bowl add the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt, and pepper.
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9
Scoop in the potato flesh and mash to combine.
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10
Reserve.
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11
Meanwhile, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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12
Add the ground sirloin to the pan and brown for 5 to 6 minutes, stirring occasionally to break up the lumps.
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13
Add the mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more.
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14
Add the remaining onions and the garlic and cook for another 5 minutes.
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15
Push all of the ingredients to the edges of the pan and add the butter to the middle of the skillet.
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16
Sprinkle the flour over the melted butter and cook for about 1 minute.
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17
Whisk in the stock, mustard, soy sauce, and Worcestershire.
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18
Bring up to a bubble, combine with the meat mixture, adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.
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19
Fill the potato shells with the beef and veggie mixture, then top each of them with the reserved mashed potatoes.
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20
Transfer to a baking sheet and sprinkle with the remaining cheese.
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21
Pop the potatoes under the broiler until the cheese is melted and the tops are golden brown, a minute or two.
