6 medium baking potatoes
1 lb. hamburger or meat substitute
1 cup chopped onions
1 teaspoon Gravy Master
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon marjoram
pepper to taste
1 packet Herb-Ox sodium beef instant broth & seasoning
1 1/2 - 2 Tablespoons flour mixed in 2 cups water
1 cup peas, frozen
milk, salt, butter, paprika

Bake potatoes for 55-60 minutes at 400 degrees. (Don't forget to prick with a fork 2-3 times so they don't explode!) While potatoes are baking, cook hamburger and onions together in a frying pan. Pour off fat. Add Gravy Master, Worcestershire Sauce, marjoram, and Herb-Ox. Stir in flour and water mixture into hamburger and keep stirring until it comes to a boil. Add peas and remove from heat.
Cut potatoes in half lengthwise. Scoop out insides and put in a bowl. Add milk, salt and butter (to your taste) and whip until smooth. Arrange potatoe shells on cookie sheet. Fill shells about 2/3 full with hamburger mixture. Mound mashed potatoes over that and sprinkle with paprika. (Depending on potato size, you may have some mixture left over of either.) Bake at 400 degrees for 30 minutes.

From Dorothy's Kitchen - recipe by Dorethea Talcott