Preheat oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each one several times with a fork. Rub each potato with olive oil and sprinkle them with salt. Bake for about 45–50 minutes until fork-tender.

Heat one tablespoon of olive oil in a large skillet over medium heat. Add ground beef or lamb and cook until browned. Stir in diced onion, carrots, and minced garlic. Cook for about five minutes until softened.

Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Pour in beef broth and let simmer for about ten minutes until thickened. Stir in frozen peas just before removing from heat.

Once potatoes are baked, slice off the top third of each potato. Scoop out most of the insides into a mixing bowl. Mash with milk, butter, garlic powder, salt, and pepper until smooth.

Spoon filling back into each hollowed-out potato. Top with mashed potato mixture and sprinkle cheese on top if desired. Place back on baking sheet.

Return stuffed potatoes to the oven and bake at 400°F (200°C) for another ten to fifteen minutes until tops are lightly golden brown.

Let cool slightly before serving warm.