Shepherd’s Pie Twice-Baked Potatoes
Total TimePrep: 1-3/4 hours Bake: 25 min.
- 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
- 1/2 cup shredded cheddar cheese
- 1 tablespoon minced chives
- 1 teaspoon paprika
- 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 Facts1 stuffed potato: 986 calories, 56g fat (32g saturated fat), 183mg cholesterol, 1066mg sodium, 86g carbohydrate (12g sugars, 11g fiber), 37g protein.
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Aug 22, 2020
One of our best meals in a log time! The recipe takes a bit of time and several steps, but it is so worth it! My husband ate two of these at one time and I used BIG potatoes. I did have a good bit of mashed potatoes left over which will make a delicious side dish for another meal. I highly recommend this recipe!
Jul 16, 2020
just made six of these. I had so many potatoes left over. I will freeze 5 of them and can't wait to have the sixth one. My potatoes were probably over baked, but it still worked.
Jun 30, 2020
I’m giving this recipe 5 stars because it looks delicious. Plus it’s basically Shepherds pie without the crust so it would be easier for me to make. I’m going to give it a try for sure.
Jun 29, 2020
This recipe sounds great! Yes, it does look pretty high in calories and fat; however, if I decide to make this, I'm not going to use low-fat this and low-fat that. I'll make it as is and adjust the rest of my daily calories accordingly. Rather than stuff potatoes with the mixture, I would be inclined to make this as a regular shepherd's pie. But I've been on a quest for a really good-tasting shepherd's pie, and I have a feeling this just might be it! I have every confidence that it is worth the work and the calories!
Jun 29, 2020
No comment left
Jun 23, 2020
I was a little skeptical about this recipe it sounded very complicated but I dove in and made it anyway!! Turns out it was pretty easy and rewardingly DELICIOUS ?? Give these babies a whirl ??
May 31, 2020
Hi JeanneGMinnesota The seasoning is dry like Montreal, in fact that is what I used. You remove from foil before baking, be sure they are sitting up straight so the filling doesn’t leak out. I sometimes prop it up with the leftover foil, if it appears to be a bit of a ‘flopper’ and is resisting sitting up straight. I would love to hear how you like them after you try them!
May 30, 2020
I have 6 of these in the freezer. My taste-testing was only of a little leftover filling and mashed potatoes. I'm looking forward to eating the real thing. We've had a lot of rich meals lately, so I lightened up the mashed topping by using milk and yogurt. The sample tasted good. I have two questions: 1) Is "steak seasoning" a dry spice combination such as McCormick Montreal Steak Seasoning, or a condiment such as A1 or Heinz 57 sauce? 2) When I'm ready to bake these, do I remove them from their foil wrapping?
May 28, 2020
I did make this and it was super easy no matter how many ingredients it has. I mean I use just as many making regular Shepard's Pie. The only thing I recommend is to make sure the potatoes are completely soft after cooking so its easier to get them out of their skin. but overall awesome recipe
Apr 22, 2017
all these prople shooting there mouth off about calories,carbs ,maybe heart atacks, go eat some tufo baybe some tree bark and shut your pie hole go review something you maybe have tried once rather than complaining about whats in something because your some kind of health freek, go review something on the Kraft website idiots