Ingredients: |
Ingredients: 6 Large Russet Potatoes
2 Tbsp 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 Pkg (16oz) Frozen Mixed Vegetables
3 Tbsp Worcestershire Sauce
1 Tbsp Tomato Paste
1 Tbsp Steak Seasoning
1/4 Tsp Salt
1/4 Tsp Pepper
Dash Cayenne Pepper
2 Tsp 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 Tbsp Minced Chives
Toppings:
1/2 Cup Shredded Cheddar Cheese
1 Tbsp Minced Chives
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Directions: |
Directions:1 - Scrub and pierce potatoes, rub with oil. Bake at 375 degrees 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 pepper and 1 Tsp 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 baking sheet. Bake at 375 degrees for 20 minutes. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted. Sprinkle with chives and serve! |
This recipe for Shepherd's Pie Twice Baked Potatoes is from