Recipe: Appetizing Shepherd's Pie Twice Baked Potatoes

Shepherd's Pie Twice Baked Potatoes. Scrub and pierce potatoes; rub with oil. In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Rub potatoes with olive oil and season with salt and pepper.

While butter & cream would definitely work as well, I find that the sour cream really takes these potatoes up a notch. Because, sour cream Since shepherd's pie is topped with mashed potatoes, it made perfect sense to make twice baked potatoes. The meat filling is similar to my Guinness shepherd's pie recipe but without the beer. You can have Shepherd's Pie Twice Baked Potatoes using 20 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Shepherd's Pie Twice Baked Potatoes

1. Prepare of For the Beef Part.
2. You need 1 lb of ground beef.
3. You need 1/2-1 of carrot, minced (I used 1/2).
4. It's 1/2 of medium sized onion, minced.
5. You need 2 tbsp of chili powder.
6. It's 1/2 tbsp of adobo seasoning.
7. You need to taste of salt and pepper.
8. You need of For the Potatoes.
9. Prepare 4 of large Russet Potatoes.
10. It's 2 tbsp of garlic powder.
11. Prepare 2 tbsp of sour cream.
12. Prepare 2 tbsp of chicken broth.
13. You need 1 cup of cheddar cheese, divided.
14. You need 2 tbsp of milk.
15. Prepare 1 tbsp of flour.
16. You need 1 tbsp of butter, melted.
17. You need of Optional.
18. You need of Optional Gravies/Sauces to serve with!.
19. You need of Beef Gravy.
20. It's of Mushroom Gravy.

The best kind of potato to use for twice baked potatoes is Idaho Russet Burbank potatoes because they are high in starch with a fluffy interior. In the meantime, place a large skillet over medium-high heat with the olive oil. Scrub and pierce potatoes; rub with oil. In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain.

Shepherd's Pie Twice Baked Potatoes step by step

1. Preheat oven to 425°. Wash potatoes well..
2. Bake potatoes for 45-50 minutes, or until they can be easily stabbed with a fork. (I actually was running late on getting dinner started and have a Potato Express handy, so I used that and microwaved for 5 minutes).
3. While the potatoes are baking, mince the onion and carrot. Brown the ground beef, and add the veggies, chili powder, adobo seasoning, and salt and pepper. Stir fry until veggies are tender. (Whoops, forgot to take a picture of the beef!).
4. Once potatoes are done baking, carefully cut and outline around the top, pull up the skin, and use a spoon to scoop as much potato out as possible. Be careful not to burn yourself!.
5. Add the milk, sour cream, chicken broth, garlic powder, and half of the cheese to the potato innards and mash them. Add more milk if you'd like them creamier..
6. Stir the beef mixture into the mashed potatoes until well mixed. Set aside..
7. In a small bowl or cup, melt the butter. Add the flour and any additional spices (I added extra adobo) and stir to make a thick paste. Spread this paste into the bottom of and sides of the potatoes..
8. Stuff the potatoes with the beef mixture, and pile it on top too!.
9. Add remaining cheese and bake for 10inutes, or until cheese has melted..
10. Enjoy! We ate ours with a bit of sour cream on the side. I had Mac n cheese with mine, because I'll never say no to Mac n cheese! :).
11. .

Take twice-baked potatoes and add a wintertime fave - shepherd's pie - and you come up with this tasty meal! It's my revamp of a recipe that was in our newspaper a couple of years ago and we love it. Make it your own by varying the ingredients to fit your taste. I did and my family loves it! Pierce the potatoes with a fork in a few spots.

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