SHEPHERD'S PIE BAKED POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Prick potatoes several times with a fork. Place onto the prepared baking sheet; drizzle with olive oil.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 60 to 75 minutes.
• While the potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add mushrooms, bell pepper, and onion; saute until onion is translucent, about 5 minutes. Add garlic and cook for 2 to 3 minutes more. Add ground beef and sausage; cook, breaking up into small pieces, until browned and crumbly, 5 to 7 minutes. Stir in summer savory and steak seasoning.
• Push meat mixture to the sides of the skillet; melt butter in the center. Add flour to the melted butter; whisk to combine and cook for 1 minute. Whisk in beef stock, Worcestershire sauce, soy sauce, and mustard. Season with salt and pepper; simmer until thickened, 3 to 5 minutes.
• Remove potatoes from the oven. Allow to cool slightly, about 10 minutes. Slice each potato in half lengthwise. Scoop the flesh into a large bowl, saving the potato shells. Add 3/4 cup Gouda cheese, green onions, sour cream, paprika, salt, and pepper to the potato flesh; mash well to combine. Allow to sit for 5 minutes so flavors can meld.
• Place the potato shells on the aluminum-foil lined baking sheet. Fill the shells with the meat mixture, then top with the potato mixture. Sprinkle with remaining Gouda.
• Bake until cheese is melted and potato mixture is golden brown, 10 to 15 minutes.