sheperd's pie twice baked potatoes
(2 ratings)
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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.
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(2 ratings)
yield
6 serving(s)
prep time
45 Min
cook time
1 Hr 25 Min
Ingredients For sheperd's pie twice baked potatoes
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6 lgrusset potatoes
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2 Tbspolive oil, extra virgin
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1 lbground beef
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1 lgonion, chopped
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1/2 mdgreen bell pepper, chopped
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1/2 mdred bell pepper, chopped
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8 clovegarlic, minced
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1 pkgmixed vegetables, frozen (i do broccoli, cauliflower & carrots - california style veggies)
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3 Tbspworcestershire sauce
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1 - 6 oz. cantomato paste
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1 Tbspsteak seasoning
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1/4 tspsalt
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1/8 tspblack pepper
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1 dashcayenne pepper
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2 tsppaprika, divided
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1/2 cbutter, cubed
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3/4 cheavy whipping cream
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1/4 csour cream
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1 cmonterey jack cheese, shredded
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1 ccheddar cheese, shredded
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1/4 cparmesan cheese
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2 Tbspchives, dried, minced
- TOPPING:
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1 tsppaprika
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1/2 ccheddar cheese, shredded
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1 Tbspchives, dried, minced
How To Make sheperd's pie twice baked potatoes
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1Scrub & pierce potatoes; rub with oil. Bake at 375 degrees F. for 1 hour or until tender.
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2In 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.
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3When cool enough to handle, cut a thin slice off the top of each potato & discard. Scoop out the pulp, leaving thin shells.
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4In 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.
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5Place 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.
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