Shepherd's Pie Potato Skins

 From Delish I thought this would be a fun alternative to the regular shepherds pie I make.

4 medium Russet potatoes (2 3/4 to 3 lb.), scrubbed 

2 tbsp. neutral oil, divided 

1 lb. lean ground beef 

Kosher salt Freshly ground black pepper 

1/2 medium yellow onion, finely chopped 

1 medium carrot, peeled, finely chopped 

2 cloves garlic, finely chopped 

1 tsp. chopped fresh rosemary 

1 tsp. chopped fresh thyme 

2 tbsp. tomato paste 

1/4 c. dry red wine, such as Cabernet Sauvignon 

1/2 c. low-sodium beef broth 

2 tbsp. Worcestershire sauce 

2 tbsp. all-purpose flour 

1/2 c. frozen corn 

1/2 c. frozen peas 

1/2 c. half-and-half

4 tbsp. unsalted butter 

1/4 c. shredded Parmesan, divided 

2 tbsp. chopped fresh parsley, divided 

Place a rack in upper third of oven; preheat to 400°. 

Using a fork, poke 6 holes all over each potato. Arrange on a heatproof plate, leaving some space between each potato. Drizzle with 1 tablespoon oil. Microwave on high 7 minutes. Using tongs or paper towels, turn potatoes and continue to microwave until a paring knife can be inserted with no resistance, about 7 minutes more. (I actually baked mine until internal temp of 200)

Meanwhile, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Add beef; season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up meat with a wooden spoon, until crumbled and no longer pink, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 1 tablespoon beef drippings. 

Reduce heat to medium. In same skillet, cook onion and carrots, stirring, until onions begin to soften,about 5 minutes. 

Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more. 

Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 2 to 3 minutes. 

Add wine and cook, stirring, until almost completely evaporated, about 1 minute. 

Stir in broth and Worcestershire and bring to a simmer. 

Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 2 minutes. 

Stir in corn and peas. 

While potatoes are still warm, using a paring knife, cut off top third of each potato. Peel skin from the section that was cut off and transfer potato flesh to a large bowl. Using a spoon, scoop flesh from each potato, leaving a 1/4" shell and adding flesh to bowl. 

In a small heatproof bowl, microwave half-and-half and butter until butter is melted, 20 to 30 seconds. Add to bowl with potatoes. Using a potato masher or fork, mash potatoes until smooth. Stir in half of Parmesan and half of parsley; season with salt. 

Transfer potato shells to a large baking dish; season inside of shells with a pinch of salt. Fill potatoes with beef filling. Top with a few dollops of mashed potatoes. Using a small spoon, spread mashed potatoes over beef filling. Gently press and drag a fork across surface of potatoes to make hash marks. Top with remaining Parmesan. 

Bake stuffed potatoes until tops are starting to brown, 30 to 35 minutes. 

Turn on broiler. Broil, watching closely, until golden brown, about 5 minutes. 

Top with remaining 1 tablespoon parsley.