Stuffed Potatoes

3 very large baking potatoes
1 lb. ground lean beef
1 Tbsp. oil
1 15-oz. can tomato sauce
2/3 cup Burgundy wine
1 tsp. beef stock base
3/4 tsp. salt
1 tsp. basil
1/2 tsp. thyme
1/8 tsp. pepper
1/8 tsp. garlic powder
1 8-oz. can small whole onions, drained
6 Tbsp. grated cheese

Bake potatoes in 400 degree oven for about an hour, until cooked throughout. When almost done, brown ground beef in oil. Drain off excess fat. Add tomato sauce, burgundy, beef stock, salt, herbs, pepper and garlic powder. Simmer about 10 minutes. Halve drained onions and add to mixture. Cut potatoes lengthwise and scoop out potato and add to meat mixture. Spoon mixture back into empty shells, sprinkle each with tablespoon of cheese. Return to oven for about 5 minutes to melt cheese.