Shepards's Pie Potato Skins

Another recipe that was posted by a friend on Facebook, but I think it is originally posted by tiphero. However, I think that I may have to stop sharing these recipes from Facebook, every time I share one, my wife replies with oh, make that for supper tonight.  And while I am making this recipe for supper tonight, I think it would also be perfect for potlucks.

Ingredients:
-Baked Potato Mash-

• 4 large russet potatoes, scrubbed clean
• 1/4 to 1/2 cup of whole milk
• 2 1/2 tbsp butter
• 1/2 tsp salt

-Filling-

• 1 tbsp olive oil
• 1/2 medium onion, diced
• 8 oz ground beef
• 1 cup beef broth
• 2 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 1/2 cups frozen vegetables

Directions:

• Preheat oven to 350 degrees.
• Prick the potatoes with a fork ad microwave on high for 5 minutes.
• Rotate and cook another 5 minutes.
• Test with a knife to make sure they are done.
• Cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4 inch wall around the skin.
• Add the milk, butter, and salt to the bowl and mash until smooth.
• In a saute pan, heat the oil over medium-high heat.
• Add the onion and saute until translucent.
• Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
• Sprinkle the flour over the meat and stir to combine.
• Add the beef broth, Worcestershire sauce, salt, pepper, and frozen veggies.
• Bring to a simmer and cook until sauce has thickened and become glossy.
• Remove from heat.
• Fill each potato evenly with beef mixture.
• Spoon mashed potatoes over the filling, covering the meat mixture completely.
• Bake for 15 to 20 minutes or until the tops of the potatoes start to brown.

Note:
In step 2, you can bake, instead of microwave the potatoes if you prefer:

• rub cleaned potatoes with olive oil, salt, and pepper.
• Place the potatoes directly on the oven rack and back at 425 degrees for 40 to 50 minutes.