MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shepherd's Pie Baked Potatoes
Categories: Potatoes, Vegetables, Beef, Chilies, Dairy
Yield: 6 Servings
6 lg Russet potatoes
2 tb Olive oil
1 lb Ground beef
1 md Onion; chopped
1 md Bell pepper; chopped
1 md Red bell pepper; chopped
4 cl Garlic; minced
16 oz Bag frozen mixed vegetables
3 tb Worcestershire sauce
1 tb Tomato paste
1 tb Steak seasoning
1/4 ts Salt
1/8 ts Pepper
1 ds Cayenne pepper
2 ts Paprika; divided
1/2 c Butter; in cubes
3/4 c Heavy whipping cream
1/4 c Sour cream
1 c Monterey Jack cheese;
- shredded
1 c Cheddar cheese; shredded
1/4 c Parmesan cheese; shredded
2 tb Chives; minced
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1/2 c Cheddar cheese; shredded
1 tb Chives; minced
1 ts Paprika
Scrub and pierce potatoes; rub with oil. Bake @ 375 F/190 C
until tender, about 1 hour.
In a large skillet, cook and crumble the beef with 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 ts 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 tops. 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 1 ts paprika.
Place on a baking sheet. Bake @ 375 F/190 C for 20 minutes.
Sprinkle with cheese; bake until melted, about 5 minutes longer.
Sprinkle with chives and paprika.
Recipe by Cyndy Gerken, Naples, Florida
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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