Doomsday Device Recipe

Prep and par-bake potato shells

Preheat oven to 425°F (220°C). Scrub the potatoes and pat dry. Pierce each potato several times with a fork. Rub with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack and bake 40–50 minutes until tender when pierced with a skewer. Remove and cool until you can handle them (10–15 minutes).

Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh leaving about a 1/4–1/2-inch thick shell all around (reserve the scooped potato for another use). Brush the insides and edges lightly with a little olive oil. Place potato shells in a lightly oiled ovenproof dish, cut-side up.

Cook aromatics and mushrooms

Heat a large skillet over medium-high heat. Add a tablespoon of oil if needed. Add the diced onion and cook 4–5 minutes until translucent. Add the mushrooms and a pinch of salt, cook another 5–6 minutes until mushrooms release moisture and begin to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef and build flavor

Push the vegetables to the side and add the ground beef to the pan. Break it up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a couple tablespoons for flavor. Stir in the tomato paste, Worcestershire sauce, smoked paprika, thyme, salt and black pepper. Cook 1–2 minutes to deepen the tomato paste.

Thicken filling

Sprinkle the 2 tbs flour evenly over the mixture and stir to incorporate — this will help thicken the filling. Add 1/2 cup beef broth and stir, scraping any browned bits from the pan. Simmer 2–3 minutes until the mixture is saucy but not runny. Taste and adjust seasoning as desired. Remove from heat and let cool slightly (5 minutes).

Combine filling with cheeses

In a mixing bowl, combine the slightly cooled beef and mushroom mixture with 1.5 cups grated cheddar, 4 oz softened cream cheese, the large egg and 2 tbs chopped parsley. Stir thoroughly until cohesive — the cream cheese and egg will bind the filling and help it set during baking.

Fill the potato shells

Spoon the beef-cheese mixture into each pre-baked potato shell, mounding it slightly. Leave a small edge of potato visible so the crisp shell remains. The mixture should be compact but not overflowing; you can press gently to pack it in.

Prepare topping

In a small bowl, combine 1 cup Panko, 3 tbs melted butter, 1/4 cup grated Parmesan, 1/2 tsp smoked paprika and 1/4 tsp salt. Mix until the crumbs are evenly moistened.

Top and bake

Evenly sprinkle the Panko mixture over each filled potato. Place the baking dish in the oven at 400°F (200°C) and bake 12–15 minutes until the topping is golden and the filling is bubbling. For a deeper golden crust, switch the oven to broil for 1–2 minutes while watching closely to prevent burning.

Remove the finished Doomsday Devices from the oven and let rest 3–5 minutes. Dollop with sour cream and a drizzle of hot sauce to taste. Sprinkle with sliced chives and the remaining chopped parsley. Serve hot.