sheperd's pie twice baked potatoes

Ingredients

• 6 large russet potatoes
• 2 tablespoons olive oil, extra-virgin
• 1 pound ground beef
• 1 large onion, chopped
• 1/2 medium green bell pepper, chopped
• 1/2 medium red bell pepper, chopped
• 8 cloves garlic, minced
• 1 package mixed vegetables, frozen (i do broccoli, cauliflower & carrots - california style veggies)
• 3 tablespoons Worcestershire sauce
• 1 - 6 oz. cans tomato paste
• 1 tablespoon steak seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 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 monterey jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1/4 cup Parmesan cheese
• 2 tablespoons chives, dried, minced
• TOPPING:
• 1 teaspoon paprika
• 1/2 cup cheddar cheese, shredded
• 1 tablespoon chives, dried, minced