CHEESY SHEPHERD'S PIE POTATO SKINS

Cheesy Shepherd's Pie Potato Skins image

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.