Shepherd's Pie Twice-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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