Preheat the oven to 400 F.

Place the potatoes on a baking sheet and prick all over the potato with a fork. Rub with 1 tablespoon of the olive oil and the kosher salt. Bake on the bottom rack in the oven until tender and it’s soft when you prick the potato with a knife or fork, for about 1 hour.

In a large skillet, melt 1 tablespoon butter over medium-high heat and add the garlic, onion, celery salt and pepper. Cook, stirring, until the onion is soft.

Next add the beef, and cook while breaking up the meat into small pieces, until it’s no longer pink, for 5 minutes.

Stir in the beef broth, red wine, tomato paste and Worcestershire sauce and bring to a simmer. Cook for 6 to 8 minutes. Add the peas and carrots and gently stir, about 1 minute; season to taste with salt and pepper.

Preheat the broiler. Halve the potatoes lengthwise and fluff up the inside of each potato with a fork. Top each potato half with 1/2 tablespoon butter and season with salt and pepper.

Place potatoes  back on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

Garnish with scallions and a spoonful of sour cream and serve!