Preheat oven to 450°
Puncture the potatoes and wrap in wet paper towels. Microwave for 5 minutes, flip them and then microwave them for another 5 minutes
Leave the potatoes aside to cool a little and peel your carrots. Dice the carrots, onion, and garlic and leave to the side.
Slice the potatoes in half and scoop out the inside into a bowl to be used for the mashed potatoes
In the bowl with the insides of the potatoes add the butter, garlic powder, salt, pepper, and milk and mix until smooth
In saute pan add ground beef and cook. Drain grease
Add carrots, onions, and garlic to the ground beef pan and cook for 5 minutes
Add peas and stir. Add in 1 cup of beef broth, worcestershire sauce, lipton onion soup mix, salt, pepper, and crushed red pepper. Mix well
In small bowl all ¼ cup flour and ¼ cup beef broth mix until the flour is dissolved in the broth
Add the flour mixture to the beef and stir well. Once this begins to thicken remove from the heat and continue to mix well with the ground beef and vegetables.
Slice potato skins in half on a diagonal and fill with ground beef mixture. Place on baking sheet
Top with mashed potatoes and bake for 10-15 minute or until the mashed potatoes are golden brown on top
Remove from oven and serve