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Shepherd’s Pie Twice-Baked Potatoes Recipe

Shepherd’s Pie Twice-Baked Potatoes Recipe photo by Taste of Home

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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

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Shepherd’s Pie Twice-Baked Potatoes Recipe

Prep: 1-3/4 hours Bake: 25 min.

Yield: 6 Servings

105 25 130

Ingredients

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
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With Johnsonville Italian Sausage.
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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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Reviewed on May. 24, 2011 by olga00_2001

When dinner time came I was too busy to make the twice-baked potatos, so I just made mashed instead, transferred the meat mix to a casserole dish and topped with potatos and cheese. This is my favorite combo of spices for a sheperd's pie.

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