1 (120 ounce) can red wine
1 1/2 pounds potatoes, peeled and cubed
1 (12 fluid ounce) can beef broth
1 (20 ounce) can tomato, broken, with juice
1 cup round flour
2 teaspoons hot water
Preheat oven to 450 degrees F (230 degrees C).
Lightly grease a baking sheet. Cut potatoes in half, lengthwise, and scoop out heart, smaller pieces, and cube. Reserve approximately 1 cup. Spread about 2 cups of potato/brew potato marrow mix into potato skin. Turn off oven.
Spread meat and vegetable mixture over potato/brew potato skins, reserving 1 cup mixture. In a shallow bowl, stir together 2 cups of flour and hot water, until just covered. Pour over potato mixture.
In another shallow package in a plastic bag designed to make an "X," combine potatoes, broth and tomato; discard contents.
Mix potato/brew potato mixture in a large bowl. Mash potatoes a few good tablespoons at a time, just enough to moisten. Drop by large spoonfuls onto prepared baking sheet.
Bake in preheated oven 36 to 45 minutes, until golden brown and hot. Let skin get too brown or the baked potatoes may break the skin.
Cool 10 minutes before serving.