Name: Shepherd’s Pie Baked Potatoes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Yield: 6
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: -; 1/2 cup shredded cheddar cheese -; 1 tablespoon minced chives -; 1 teaspoon paprika -

Recipe information

Cooking:

1 hour 45 min.

Servings per container:

Source:

More details

Ingredients for - Shepherd’s Pie Baked Potatoes

1. 6 large russet potatoes -

2. 2 tablespoons olive oil -

3. 1 pound ground beef -

4. 1 medium onion, chopped -

5. 1 medium green pepper, chopped -

6. 1 medium sweet red pepper, chopped -

7. 4 garlic cloves, minced -

8. 1 package (16 ounces) frozen mixed vegetables -

9. 3 tablespoons Worcestershire sauce -

10. 1 tablespoon tomato paste -

11. 1 tablespoon steak seasoning -

12. 1/4 teaspoon salt -

13. 1/8 teaspoon pepper -

14. Dash cayenne pepper -

15. 2 teaspoons paprika, divided -

16. 1/2 cup butter, cubed -

17. 3/4 cup heavy whipping cream -

18. 1/4 cup sour cream -

19. 1 cup shredded Monterey Jack cheese -

20. 1 cup shredded cheddar cheese -

21. 1/4 cup shredded Parmesan cheese -

22. 2 tablespoons minced chives -

23. TOPPINGS: -

24. 1/2 cup shredded cheddar cheese -

25. 1 tablespoon minced chives -

26. 1 teaspoon paprika -

How to cook deliciously - Shepherd’s Pie Baked Potatoes

1. Stage

Preheat the oven to 375°F. Scrub the potatoes, and pierce each several times with a fork. Rub the potatoes with oil, and bake until tender, about one hour. Editor's Tip: You can bake the potatoes up to four days in advance. Leave them whole, and store them in the refrigerator until you're ready to make baked potato shepherd's pie.

2. Stage

In a large skillet, cook the beef with onion, peppers and garlic over medium heat until the beef is no longer pink, breaking the beef into crumbles as it cooks. Drain the excess grease. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until the vegetables are tender.

3. Stage

When the potatoes are cool enough to handle, cut a thin slice off the top of each one. Discard the tops. Scoop out the potato flesh, and transfer it to a large bowl, leaving thin shells. Editor's Tip: Cooled potatoes are much easier to scoop than hot potatoes, and you won't burn yourself on the hot pulp. When they're ready, take your time, and be gentle! You'll want to leave about 1/4 inch of potato flesh inside the shells to help the potatoes hold together later. A large metal spoon is the best tool for scooping, but you could use a melon baller if you have one.

4. Stage

Add the butter to the potatoes in the bowl, and mash together. Add the whipping cream, sour cream, Monterey Jack cheese, cheddar cheese, Parmesan cheese and chives. Mash together until combined.

5. Stage

Spoon 1 cup meat mixture into each potato shell. Top each with 1/2 cup potato topping. Sprinkle the stuffed potatoes evenly with the remaining 1 teaspoon paprika. Editor’s Tip: If you end up with extra meat and potato mixtures, layer the components into a greased baking dish, and make a twice-baked cheddar potato casserole.

6. Stage

Place the stuffed potatoes on a baking sheet. Bake for 20 minutes. Sprinkle potatoes with cheese, and continue baking until melted, about five minutes longer. Sprinkle the potatoes with chives and additional paprika. Serve.