Cheesy Shepherd’s Pie Potato Skins

Recipe by Arlyn Osborne
READY IN: 1hr 45mins




  • 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.