Loaded Stuffed Potato Pizza Boats

Wash the potatoes thoroughly and pierce them several times with a fork. Place on a microwave-safe plate and cook on high for 10–12 minutes, until just tender but still holding their shape. Let cool slightly.

Heat the oil in a skillet over medium heat. Add the ground beef and cook, breaking it up, until fully browned and cooked through.

Stir in the tomato paste, chopped onion, bell pepper, and mushrooms. Cook for about 3 minutes, until the vegetables soften and become fragrant.

Season the mixture with mixed aromatic herb powder, chopped parsley, and garlic powder, stirring well to evenly distribute the flavors.

In a bowl, mix the yogurt with salt, black pepper, and about two-thirds of the mozzarella cheese. Fold this creamy mixture into the cooked beef.

Cut the tops off the potatoes and gently scoop out the centers, leaving sturdy shells to hold the filling.

Arrange the hollowed potatoes in an ovenproof baking dish. Fill each potato generously with the meat mixture.

Spoon tomato sauce over the tops, then sprinkle with the remaining mozzarella, Parmesan cheese, and sliced olives.

Bake in a preheated oven at 400°F (204°C) for about 20 minutes, or until the cheese is melted and lightly golden. Serve hot.