Prep and bake the potatoes: Preheat the oven to 425°F (220°C). Scrub the potatoes, dry them, then rub with 1 tablespoon olive oil and a pinch of salt. Prick each potato a few times with a fork. Place directly on the oven rack and bake 45–60 minutes, until skins are crisp and a knife slides in easily.

Start the beef filling: While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

Brown the beef: Add the ground beef, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 6–8 minutes. Drain excess fat if needed.

Build flavor: Stir in tomato paste, smoked paprika, chili powder, and oregano. Cook 1 minute to toast the spices.

Simmer: Add beef broth and Worcestershire sauce. Reduce heat and simmer 3–5 minutes until thick and saucy. Taste and adjust seasoning.

Make the potato bowls: When potatoes are done, let cool 5 minutes. Cut each lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border so the skins hold their shape. Place the scooped potato in a bowl.

Fluff the insides (optional but great): Mash the scooped potato with a pat of butter, a splash of milk, and a pinch of salt and pepper. Spoon a little back into each skin for a fluffy base.

Fill and top: Divide the beef mixture among the potato bowls. Sprinkle with shredded cheese.

Melt and finish: Return the filled potatoes to the oven for 5–7 minutes until the cheese melts and edges crisp slightly. Top with sour cream, green onions, and herbs.

Serve: Serve hot with a simple green salad or steamed veggies.