Shepherd’s Pie Twice-Baked Potatoes Recipe

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

Photo by Tracie S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

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

    teaspoon paprika

  • 1/2

    cup shredded cheddar cheese

  • 1

    tablespoon minced chives

Directions

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

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