CHEESY SHEPHERD'S PIE POTATO SKINS

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Cheesy Shepherd's Pie Potato Skins image

These crispy potato skins are packed with the classic shepherd's pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream.

Provided by Arlyn Osborne

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

10 small idaho potatoes, washed and dried
olive oil
1/2 small yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon thyme
1/2 lb ground beef
1 tablespoon flour
1/2 cup beef broth
1/2 tablespoon Worcestershire sauce
1 1/4 cups frozen peas and carrots, thawed
salt
pepper
vegetable oil, for brushing
1 cup shredded white cheddar cheese
sour cream, for garnish
chopped parsley, for garnish

Steps:

  • Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
  • When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
  • Place the potato skins, flesh side down on two parchment-lined baking sheets.
  • Reserve the potato flesh for another use.
  • Preheat oven to 400°F.
  • Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
  • Add the ground beef. Cook until browned, breaking up with a wooden spoon.
  • Sprinkle the flour over and stir, cooking for 1 minute.
  • Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
  • Add the peas and carrots and let simmer for 5-7 minutes.
  • Season with salt and pepper. Turn heat to low, cover, and keep warm.
  • Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
  • Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
  • Top the cheese with 2 tablespoons of the meat mixture.
  • Bake for 7-10 minutes until the cheese is melted.
  • Top with a dollop of sour cream and a sprinkle of parsley.

Nutrition Facts : Calories 414.7, Fat 13.4, SaturatedFat 7, Cholesterol 48.8, Sodium 290.3, Carbohydrate 55.2, Fiber 7.4, Sugar 2.7, Protein 19.7

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