Sheperd's Pie Twice Baked Potatoes

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK

This spin on stuffed potatoes makes for a filling meal.

Serve with a green salad along side it & satisfaction is guaranteed even for hearty appetites.


Recipe Rating:
 2 Ratings
Serves:
6
Prep Time:
Cook Time:

Ingredients

6 large
russet potatoes
2 Tbsp
olive oil, extra virgin
1 lb
ground beef
1 large
onion, chopped
1/2 medium
green bell pepper, chopped
1/2 medium
red bell pepper, chopped
8 clove
garlic, minced
1 pkg
mixed vegetables, frozen (i do broccoli, cauliflower & carrots - california style veggies)
3 Tbsp
worcestershire sauce
1 - 6 oz. can(s)
tomato paste
1 Tbsp
steak seasoning
1/4 tsp
salt
1/8 tsp
black pepper
1 dash(es)
cayenne pepper
2 tsp
paprika, divided
1/2 c
butter, cubed
3/4 c
heavy whipping cream
1/4 c
sour cream
1 c
monterey jack cheese, shredded
1 c
cheddar cheese, shredded
1/4 c
parmesan cheese
2 Tbsp
chives, dried, minced
TOPPING:
1 tsp
paprika
1/2 c
cheddar cheese, shredded
1 Tbsp
chives, dried, minced

Directions Step-By-Step

1
Scrub & pierce potatoes; rub with oil. Bake at 375 degrees F. for 1 hour or until tender.
2
In a large skillet, cook the beef, onion, peppers & garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne & 1 tsp paprika. Cook & stir until vegetables are tender.
3
When cool enough to handle, cut a thin slice off the top of each potato & discard. Scoop out the pulp, leaving thin shells.
4
In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses & chives. Mash potatoes until combined. Spoon 1 C meat mixture into each potato shell; top with 1/2 C potato mixture. Sprinkle with remaining paprika.
5
Place on a baking sheet. Bake at 375 degrees F. for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.