How to Make It
Scrub the potatoes and cut in half lengthwise.
Place them in a Dutch oven or large stockpot, adding enough cold water to cover the potatoes by 1 inch. Turn the stove on medium-high heat and boil for 10 to 15 minutes, or until a fork can be easily slipped into the center. Drain and set aside.
While the potatoes are cooking, prepare the filling. Add the olive oil to a large saute pan over medium heat. Once it shimmers, add the garlic, onion, and carrot and cook for 5 minutes or until translucent. Then add in the ground lamb, herbs, and salt, stirring regularly.
Once the lamb is browned, add the beef broth, tomato paste, and Worcestershire sauce. Bring to a boil, reduce the heat to low, and simmer for 10 minutes or until the sauce is thickened. Lastly, stir in the peas.
Preheat the oven to 425°F.
Once the potatoes are cool enough to handle, scoop the centers out into a bowl and place the potato skins on a baking sheet misted with cooking spray.
Mash the potato pulp with the milk and butter until smooth and creamy.
Fill each shell with enough of the meat mixture to slightly mound over the rim. Cover with two tablespoons of mash and sprinkle with a pinch of shredded cheese.
Bake the potato skins for 20 minutes.
Heat broiler on high and cook for 2 to 3 minutes more, or until the cheese has melted and the tops are slightly brown.
Remove from the oven, top with fresh parsley, and serve immediately.