Preheat the oven to 500°F.

Drizzle the potatoes with olive oil and sprinkle with salt, rubbing to ensure the entire surface is covered.

Wrap the potatoes individually in foil and place them on the middle rack of the oven. Bake until very tender, 55 to 65 minutes or until their internal temperature reaches 210F.

In a large bowl, add ground beef, onion, garlic, egg, stale breadcrumbs, Parmesan cheese, tomato paste, salt, pepper, paprika, parsley, and oregano, if desired, and mix everything until well combined.

Using a teaspoon or small spoon, divide the ground beef and roll each into a small ball. Place the balls on baking sheets and repeat the process with all of the beef mixture.

In a large skillet, heat 4 tbsp olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.

Add the tomato sauce, water, salt, pepper, and fresh basil leaves. Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened.

Once the potatoes are baked, cut them in half lengthwise and scoop out the flesh into a large bowl, leaving a thin layer of potato attached to the skin.

Add 4-6 tbsp of butter to the potato flesh and mash until smooth. Season with salt and pepper to taste.

Spoon the mashed potato mixture back into the potato skins.

Top the potatoes with the meatballs and sauce, then sprinkle with shredded mozzarella and freshly grated parmesan cheese.

Bake the stuffed potatoes for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil leaves before serving.