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Coat potato in olive oil, salt, pepper.
Put it in oven at 400 for 45-1 hour, or until a fork can pierce through.
About 15-20 minutes before potato is done, start making filling.
In pan on medium heat, brown ground beef.
Flip and break up.
Once almost all the pink is gone, add in onions and mushrooms.
Let cook about 3 minutes, stirring occasionally.
Mix in spices and garlic.
Add in tomato paste and Worcestershire sauce, stir.
Let cook about 2 or so minutes.
Stir in flour.
Let cook one minute to cook out the raw flour taste.
Add in stock, scrapping bottom of pan to get the fond off the bottom.
Reduce heat.
Let simmer for about 5 minutes.
Slice just the very top of the potato off, scoop out insides.
Leave enough potato on bottom and edges to help potato keep its shape.
Mash the scooped out potato with butter, half and half, salt and pepper in separate bowl.
Put the potato shell on baking sheet, fill with meat mixture.
Top with mashed potato.
Bake another 12 minutes at 400 or until the potato topping starts to brown.