Prepare the Potatoes: 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.

Meanwhile, prepare the Meatballs and Sauce: 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.

Heat a nonstick pot or Dutch oven over medium heat. Add 2 tbsp olive oil, place the meatballs in the pot and sear each side, cooking for 2-3 minutes total. The meatballs will not be fully cooked at this point. Remove the meatballs from the pot and place on a plate. Once complete, in the same pot add 2 tbsp olive oil and the onions. Sauté the onion over medium heat for 3-4 minutes until lightly golden brown. Add garlic and tomato sauce and cook for 1-2 min. Add water, salt, pepper, and basil, and bring to a boil. Place the meatballs back into the sauce pot and, stirring occasionally and cook over medium-low heat for 15-20 min until the sauce texture is like the IG reel.

Assemble the Baked Potatoes with Meatballs: When the meatballs are ready, remove the potatoes from the oven. Unwrap and carefully transfer* to a serving plate. Using a sharp knife, cut each potato lengthwise and then cut across the middle to make a cross. Using your hands* or tongs, open up the potatoes as in the IG reel. Sprinkle with salt and add 1 tbsp of butter and 3-4 tbsp of mozzarella per potato while still hot. Then, using a fork, mash the insides of the potatoes and mix until the butter and mozzarella are melted and combined.

Spoon some meatballs and sauce onto the potatoes. Top with freshly grated parmesan cheese and fresh basil leaves. Serve immediately. Bon appetit!

*Note: You will have leftover meatballs and sauce, which you can keep in the refrigerator for up to 7 days to use to make spaghetti or meatball subs later!

*The potatoes will be very hot at this point, so handle with care with a kitchen towel or similar.