Shepherd's Pie Twice-Baked Potato

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Serves
6
Prep
1-3/4 hours
Cook
25
Shepherd's Pie Twice-Baked Potato

Shepherd's Pie Baked Potatoes are everything you love about the classic shepherd's pie but served over a warm baked potato.


Ingredients



  • 6 large russet potatoes

  • 2 tablespoons olive oil

  • 1 pound ground beef

  • 1 medium onion, chopped

  • 1 medium green pepper, chopped

  • 1 medium sweet red pepper, chopped

  • 4 garlic cloves, minced

  • 1 package (16 ounces) frozen mixed vegetables

  • 3 tablespoons Worcestershire sauce

  • 1 tablespoon tomato paste

  • 1 tablespoon steak seasoning

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • Dash cayenne pepper

  • 2 teaspoons paprika, divided

  • 1/2 cup butter, cubed

  • 3/4 cup heavy whipping cream

  • 1/4 cup sour cream

  • 1 cup shredded Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • 1/4 cup shredded Parmesan cheese

  • 2 tablespoons minced chives



TOPPINGS:



  • 1/2 cup shredded cheddar cheese

  • 1 tablespoon minced chives

  • 1 teaspoon paprika


Directions


Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.



In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.



When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells.



In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.


Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.



Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.



Nutrition Facts

1 stuffed potato: 986 calories, 56g fat (32g saturated fat), 183mg cholesterol, 1066mg sodium, 86g carbohydrate (12g sugars, 11g fiber), 37g protein.


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