Preheat your oven to 400°F (200°C). Scrub the potatoes clean and rinse them well. Poke several holes into each potato using a fork, then line them on a baking sheet.
Drizzle olive oil over each potato and sprinkle with salt. Rub the oil and salt into the potatoes so they are well coated. Bake them for about one hour or until they are fork-tender.
Once the potatoes are done, remove them from the oven and let them cool for a few moments. Carefully slice off the tops of each potato and scoop out most of the insides into a mixing bowl.
In the bowl with the potato flesh, mix in the butter, milk, half of the cheddar cheese, 1⁄2 teaspoon of salt, and pepper. Mash all these ingredients together until they are smooth and well combined, adjusting seasoning as needed.
On the stovetop, heat a skillet over medium heat. Cook the ground beef, breaking it apart as it browns. When it is nearly done, drain any excess grease and sprinkle flour over the meat, cooking for an additional minute.
Stir in the diced onions and carrots, cooking for 2-3 minutes. Then add the minced garlic, dried parsley, thyme, basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Continue cooking until the onions are soft.
Next, mix in the diced tomatoes and Worcestershire sauce. If your mixture looks a bit dry, splash in some water or beef broth until it’s just right, then fold in the frozen peas.
Take your beef mixture and spoon it generously into the hollowed-out potato skins. Top each with the mashed potato mixture, smoothing it down. Finally, sprinkle the remaining cheese over the tops.
Return the filled potatoes to the oven for 10 minutes, or until the cheese is completely melted and the edges are lightly browned.
Don’t forget to garnish with fresh parsley just before you serve!