Scrub and dry the potatoes. Rub them in oil and prick with a fork a couple times each. Then bake at 375 degrees F. for 1 hour

Add the ground beef to a bowl and season with the thyme, crushed red pepper, all purpose seasoning, and complete seasoning. Then add chopped onion and garlic into the bowl and mix all together and marinate for 15 minutes on counter.

Add the meat mixture to a pan with olive oil and brown all together. After the pink disappears add tomato paste to the middle of the pan (move the meat to the perimeter) and brown and few minutes. Then incorporate all together in pan.

Shake over the flour over the meat in the pan and stir continuously for 3-5 minutes to get rid of the flour taste. Then, add the beef broth and bring the contents of the pan to a boil. Then, lower to a simmer and simmer for 5 minutes.

After the 5 minutes, add the frozen veggies to the pan. Then simmer together another 5 minutes or until the mixture is creamy not juicy.

Remove the potatoes and cool a few minutes until you can handle them.

Cut the potatoes in half lengthwise.

Scoop out the potatoes. Make sure you don't scoop out TOO much because you want the potato boat to hold it's shape. Add the potato insides to a large bowl. Add the potato skin boats to a greased baking dish lined with foil or I like to place on a baking rack.

Add the butter, milk, and sour cream to the potatoes and mash up. Add as much salt & pepper as you like.

To assemble the twice baked add:

the meat mixture first

mashed potatoes (don't be afraid to pile high)

cheddar cheese

Add the potatoes to a baking pan and bake at 350 degrees F. for 15-20 minutes or until the cheese is melty.

Enjoy!!