Shepherd’s Pie Twice-Baked Potatoes Recipe

By traciesparks

This spin on stuffed potatoes makes for a filling meal. Serve with a green salad alongside it, and satisfaction is guaranteed even for hearty appetites.—Cyndy Gerken, Naples, Florida

Ingredients

• TOPPINGS:
• 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
• 1 teaspoon paprika
• 1/2 cup shredded cheddar cheese
• 1 tablespoon minced chives

Details

Servings 6
Cooking time 130mins
Adapted from tasteofhome.com

Preparation

Step 1

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

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 cool enough to handle, cut a thin slice off the top of each potato 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 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.

Nutritional Facts 1 stuffed potato equals 986 calories, 56 g fat (32 g saturated fat), 183 mg cholesterol, 1,066 mg sodium, 86 g carbohydrate, 11 g fiber, 37 g protein.

Originally published as Shepherd’s Pie Twice-Baked Potatoes in Country Woman April/May 2011, p34