Shepherd’s Pie Twice-Baked Potatoes

Submitted by Pinay0618

"I usually double this recipe, then individually wrap and freeze the extras for when the boys are working odd hours. Recipe is from Taste of Home."

 

• Ready In: 2hrs 25mins
• Ingredients: 25
• Serves: 6

ingredients

• 6 large russet potatoes
• 2 tablespoons olive oil
• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 (16 ounce) package frozen mixed vegetables
• 3 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon steak seasoning
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 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 teaspoon paprika
• 1⁄2 cup shredded cheddar cheese
• 1 tablespoon minced chives

directions

1. Scrub and pierce potatoes; rub with oil. Bake at 375° 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 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.