Preheat the oven to 425 degrees. Wash the potatoes and pierce with a fork. Place them on a baking sheet and bake for 65-75 minutes until done.

Mix together tomato sauce, onion soup mix, water, Worcestershire sauce, and dry mustard together; set aside.

In a large skillet, brown the ground beef over medium heat. Salt and pepper the beef. Add in the gluten-free flour and stir.

Add in the sauce mixture until thoroughly combined.

Let simmer for about 20 minutes on medium-low until thickened.

When the potatoes are done, cut them in the middle. Scoop out some of the potato mixture and add it to the beef mixture.

Set the oven to broil.

Fill the potatoes with the beef mixture.

Top with provolone cheese.

Place the potatoes in the oven and broil until the cheese gets bubbly. Be careful not to burn the cheese.

Remove from the oven and serve.