Prep time: 20 minutes

Cook time: 90-100 minutes

Materials:

• 6-7 Russet potatoes (scrubbed and dried)
• 1 lb. ground beef
• 1 onion
• 1/4 cup ketchup
• 1 tbsp. garlic powder
• 1 tbsp. oregano
• Salt and pepper to taste
• 2 tbsp. Worcestershire sauce
• Olive oil (between 4-5 tbsp.) separated

Process:

1. Preheat the oven to 400 degrees F and line a baking sheet with some aluminum foil or parchment paper.
2. Take a fork and carefully pierce the potatoes all over and place on the prepared baking sheet.
3. Drizzle the potatoes with some olive oil and using your hands or a brush make sure to cover the entire potato in the oil.
4. Bake the potatoes for 55-60 minutes or until fork tender. Keep in mind that times will vary depending on the size of your potatoes.
5. Once potatoes are fork tender remove from the oven and let sit for 5 minutes.
6. Carefully take each potato (they are still hot so either use tongs or kitchen mitts) and cut in half.
7. Scoop the flesh of the potato out leaving about 1/2 inch around the skin. Do not throw the flesh out. Save it for snack or another dish.
8. Drizzle lightly with olive oil on both sides and season with salt.
9. Bake for 15-20 minutes at 425 degrees F.
10. In the meantime add in a tbsp. of olive oil to a pan along with the chopped onion. Keeping the heat on medium/ high cook the onion until softened.
11. Add in the ground beef and cook breaking the meat up. If the beef renders a lot of fat discard the fat.
12. Season with salt and pepper to taste, garlic powder and oregano.
13. Add in the ketchup and Worcestershire sauce. Cook for an additional 2-3 minutes and then set aside.
14. Once the skins are out of the oven top with a layer of cheese, ground beef and top off with more cheese.
15. Bake until cheese is melted.
16. Plate and ENJOY!