Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Step 2
Prick potatoes several times with a fork. Place onto the prepared baking sheet; drizzle with olive oil.
Step 3
Bake in the preheated oven until potatoes are easily pierced with a fork 60 to 75 minutes.
Step 4
While the potatoes are baking heat olive oil in a large skillet over medium-high heat. Add mushrooms bell pepper and onion; saute until onion is translucent about 5 minutes. Add garlic and cook for 2 to 3 minutes more. Add ground beef and sausage; cook breaking up into small pieces until browned and crumbly 5 to 7 minutes. Stir in summer savory and steak seasoning.
Step 5
Push meat mixture to the sides of the skillet; melt butter in the center. Add flour to the melted butter; whisk to combine and cook for 1 minute. Whisk in beef stock Worcestershire sauce soy sauce and mustard. Season with salt and pepper; simmer until thickened 3 to 5 minutes.
Step 6
Remove potatoes from the oven. Allow to cool slightly about 10 minutes. Slice each potato in half lengthwise. Scoop the flesh into a large bowl saving the potato shells. Add 3/4 cup Gouda cheese green onions sour cream paprika salt and pepper to the potato flesh; mash well to combine. Allow to sit for 5 minutes so flavors can meld.
Step 7
Place the potato shells on the aluminum-foil lined baking sheet. Fill the shells with the meat mixture then top with the potato mixture. Sprinkle with remaining Gouda.
Step 8
Bake until cheese is melted and potato mixture is golden brown 10 to 15 minutes.