2 cloves garlic, minced
1 teaspoon dried herbs (such as thyme or rosemary)
1/2 cup beef or vegetable broth
1 cup shredded cheese (cheddar, mozzarella, or a blend)
2 tablespoons butter
1/4 cup milk or cream
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork, then rub with olive oil, salt, and pepper.
Arrange the potatoes on a baking sheet and bake for about 60 minutes, or until tender.
2. Prepare the Filling:
While the potatoes bake, heat a skillet over medium heat. Cook the ground meat until browned, then remove from the pan and set aside.
In the same skillet, add a bit more oil if needed. Sauté the onion, carrot, and bell pepper until softened, about 5-7 minutes. Add the garlic and dried herbs, cooking for an additional minute.
Return the meat to the skillet, add the broth, and simmer until most of the liquid is absorbed.
3. Assemble Twice-Baked Potatoes:
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