Shepherd’S Pie Twice-Baked Potatoes

  1. Scrub and pierce potatoes; rub with oil. Bake at 375u0b0 for 1 hour or until tender.
  2. 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.
  3. When cool enough to handle, cut a thin slice off the top of each potato and 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 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.
  5. Place on a baking sheet. Bake at 375u0b0 for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.

russet potatoes, olive oil, ground beef, onion, green pepper, sweet red pepper, garlic, mixed vegetables, worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne pepper, paprika, butter, heavy whipping cream, sour cream, shredded monterey jack cheese, cheddar cheese, parmesan cheese, chives, toppings, paprika, cheddar cheese, chives

Taken from www.food.com/recipe/shepherd-rsquo-s-pie-twice-baked-potatoes-475933 (may not work)

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