Preheat oven to 375°F. Scrub and pierce potatoes; rub with oil. Bake for about 1 hour, till tender.

In the meantime, make the filling:

Warmth the oil in a skillet over medium-high warmth and add the onions. Cook dinner for about two minutes, then add the minced meat.

Season with parsley, thyme, salt and pepper and add the rosemary sprigs. Cook dinner the meat, breaking it up with a sturdy spatula because it cooks.

As soon as browned, add garlic and Worcestershire sauce. Stir and prepare dinner for a few minute.

Stir in tomato paste and sprinkle with flour. Stir and prepare dinner for a few minute.

Add frozen greens. Add the greens and prepare dinner for about 3-5 minutes extra.

Style the filling and alter seasoning as wanted. Set filling apart.

When the potatoes are cool sufficient to deal with, minimize skinny slices off the highest of every potato and discard the tops. Scoop out the pulp, leaving a skinny shell.

In a big bowl, mash the pulp with the cream. Add bitter cream and cheese. Mash potatoes till mixed. Spoon meat combination into every potato shell; high with potato combination.

Place on baking sheet.

Bake at 375° for 20 minutes. Sprinkle with cheese and paprika; bake till melted, about 5 minutes. Sprinkle with chives.