Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Bake the potatoes for 45 minutes, or until soft. Slice in half lengthwise. Scoop out the center, leaving 1/4 inch (1/2 centimeter) potato in the shell. (You can bake the

potatoes the day before and heat it in the microwave before mashing.)

Place the scooped-out potatoes in a bowl and mash it with avocado oil, salt, and pepper. Set aside.

In a medium bowl, combine the onion with the meat, silan, garlic, lemon juice, paprika, salt, and pepper.

Combine all ingredients in a small pot. Heat for 10–12

minutes, or until thickened.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.

Place potato shells in the prepared pan. Spray with cooking spray and sprinkle lightly with salt. Fill each

cavity with a spoonful of the chopped meat mixture and top with the mashed potato mixture. Drizzle with half of the sauce.

Bake for 25 minutes. Then drizzle with the remaining sauce and bake for another five minutes. Garnish with parsley before serving, if desired.