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Shepherd’s Pie Twice-Baked Potatoes

 Shepherd’s Pie Twice-Baked Potatoes
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
6 ServingsPrep: 1-3/4 hours Bake: 25 min.

Ingredients

  • 6 large russet potatoes
  • 2 tablespoons olive oil
  • 1 pound ground turkey or 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

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Shepherd’s Pie Twice-Baked Potatoes (continued)

Ingredients (continued)

  • 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.