Preheat your oven to 200°C (400°F).
Wash the potatoes thoroughly and pierce them several times with a fork. Arrange them on a baking sheet and drizzle with olive oil. Season with salt and black pepper. Bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, heat a little olive oil in a frying pan over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes.
Add the ground beef to the pan with the shallot. Break up the beef with a spatula and cook until browned, about 5-7 minutes. Season with salt and black pepper to taste.
Once the potatoes are cooked, remove them from the oven and let them cool slightly until cool enough to handle.
Slice each potato in half lengthwise. Scoop out the flesh from each half, leaving a thin layer of potato inside the skin. Place the potato flesh in a bowl and mash with a fork.
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I’m on fire with this recipe—made it four times already and still going!
