If you’re cooking the potatoes in your oven, preheat it to 425°.
Wash and dry the potatoes, and prick them a few times with the tines of a fork.
Rub them each with about ½ teaspoon oil, and then sprinkle with salt and pepper.
If you’re cooking the potatoes in the oven, you can either place them directly on the oven rack or on a baking rack. Cook them for 45 to 60 minutes, or until the skin is crispy and they are fork tender.
If you’re cooking the potatoes in your air fryer, cook them on 400° for 35 to 45 minutes, or until the skin is crispy and they are fork tender.
While the potatoes are cooking, you can make the vegetables. Heat the remaining oil in large pan over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown and turn translucent.
Add the garlic, mushrooms, carrots, and a pinch of salt, and continue cooking until the mushrooms have released their liquid.
Whisk together 1 cup of vegetable stock, Worchestershire sauce, tomato paste, and cornstarch.
Add the stock mixture to the pan along with the lentils and peas. Turn down the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Stir in the parsley and season with salt and pepper to taste.
Cut open the baked potatoes and drizzle each with a tablespoon of stock. Fluff the insides with a fork
Divide the vegetable mixture among each potato and top with more parsley, if desired. Serve hot.