SHEPHERD'S PIE TWICE-BAKED POTATOES

Shepherd's Pie Twice-Baked Potatoes image

This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 26

Previous Next

Ingredients

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
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:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika

Steps:

Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., 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 potatoes are cool enough to handle, cut a thin slice off the top of each 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 until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.