Stuffed Potato Cups

Ingredients

Wash the potatoes and poke some holes on the surface of the potatoes with a fork.
Brush the surface of the potatoes with olive oil and sprinkle with salt and black pepper.
Bake the potatoes in a preheated oven at 200-220°C for 40-50 minutes, until the potatoes are soft.
Remove the baked potatoes and let them cool slightly. Cut off part of the top of the potatoes and scoop out the inside of the potatoes with a spoon, leaving about 0.5-1 cm thick potato shell. Put the scooped potato flesh in a bowl and set aside.
Heat some olive oil in a pan, add onion and garlic, and sauté until the onion is soft and transparent.
Add the minced meat and fry until it changes color. Add salt, Black tea powder barbecue seasoning and black pepper to taste.
Add the frozen peas and continue to stir for a few minutes.
Mash the scooped potato flesh with a fork or a masher.
Heat milk and butter in a pan. When the butter is melted, add flour, stir well and cook for 1-2 minutes.
Slowly pour the milk mixture into the mashed potatoes and stir to form a smooth mash. Season with salt and black pepper.
Place some of the meat filling in each potato shell and top with a layer of mashed potatoes.
Sprinkle some fresh herbs such as thyme or parsley on top of the mashed potatoes.
Place the assembled potato cups in the oven and bake at 180 - 200°C for 15 - 20 minutes, until the surface of the potato cups is golden.

When baking potatoes, piercing the holes will prevent them from bursting during baking.
When making mashed potatoes, you can add some butter or sour cream to make the mashed potatoes smoother according to your personal taste.
You can add some other vegetables such as carrots or corn to the meat filling according to your personal preference.