• Preheat your oven to 425ºF and line a half sheet pan with parchment paper.
• Wash and scrub the potatoes before slicing them in half lengthwise.
• Coat the potatoes in 1 tablespoon of olive oil and place on the sheet pan cut side down. Sprinkle a pinch of kosher salt over the top of each potato.
• Bake for 40-50 minutes until the potatoes are fork tender and slightly browning on the bottoms.

For the Beef

• In the last 15 minutes of baking the potatoes, start on the beef.
• Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the ground beef. Cook one side without touching for 3-4 minutes until a crust forms before breaking apart to fully cook.
• While the beef cooks, separate the green and white part of the green onions. Thinly slice the whites and place in a bowl with the BBQ sauce, broth, and togarashi. Cut the greens into 2" sections for adding to the beef at the end right before serving.
• Once the ground beef is fully cooked, add the sauce and cook until the broth reduces and thickens, about 2 minutes. Add the reserved green onion pieces and cook until they begin to wilt, another minute or so.

To Assemble

• Use the back of a spoon or fork to smash the center of the potatoes down and create a well for the beef. Top each potato with the ground beef and garnish with freshly sliced scallions and additional BBQ sauce, if desired.