SHEPHERD'S PIE BAKED POTATO
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! The next time I make these tasty taters, I'm going to toss a few cooked peas on top of the meat mixture (under the potatoes) and make it a true shepherd's pie supper!
Provided by Dianna
Categories 100+ Everyday Cooking Recipes
Time 1h55m
Yield 6
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Prick potatoes several times with a fork. Place onto the prepared baking sheet; drizzle with olive oil.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 60 to 75 minutes.
- While the potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add mushrooms, bell pepper, and onion; saute until onion is translucent, about 5 minutes. Add garlic and cook for 2 to 3 minutes more. Add ground beef and sausage; cook, breaking up into small pieces, until browned and crumbly, 5 to 7 minutes. Stir in summer savory and steak seasoning.
- Push meat mixture to the sides of the skillet; melt butter in the center. Add flour to the melted butter; whisk to combine and cook for 1 minute. Whisk in beef stock, Worcestershire sauce, soy sauce, and mustard. Season with salt and pepper; simmer until thickened, 3 to 5 minutes.
- Remove potatoes from the oven. Allow to cool slightly, about 10 minutes. Slice each potato in half lengthwise. Scoop the flesh into a large bowl, saving the potato shells. Add 3/4 cup Gouda cheese, green onions, sour cream, paprika, salt, and pepper to the potato flesh; mash well to combine. Allow to sit for 5 minutes so flavors can meld.
- Place the potato shells on the aluminum-foil lined baking sheet. Fill the shells with the meat mixture, then top with the potato mixture. Sprinkle with remaining Gouda.
- Bake until cheese is melted and potato mixture is golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 710.8 calories, Carbohydrate 78.9 g, Cholesterol 86.1 mg, Fat 32.5 g, Fiber 11 g, Protein 28.6 g, SaturatedFat 14.4 g, Sodium 1224.6 mg, Sugar 7.8 g
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Riley Astra
[email protected]I would make this recipe again, but I would make a few changes. I would add more seasoning and I would cook the potato for a little longer.
orwin benjamin
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Ibrahim Nagy
[email protected]This dish was a bit too time-consuming for me. I would have liked a recipe that was quicker to make.
MD ASHEK
[email protected]I followed the recipe exactly, but my potato didn't come out cooked all the way. I had to put it back in the oven for an extra 15 minutes.
Prakash Sunar
[email protected]This recipe was a little too bland for my taste. I would have liked it more if it had more seasoning.
Yogesh Bhatt
[email protected]I'm not a big fan of shepherd's pie, but this recipe changed my mind. It was so flavorful and the potato was the perfect addition.
MD roni Mia
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Shannon Porter
[email protected]This dish was so delicious and comforting. It's perfect for a cold winter night.
Dipika Dhami
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. It turned out great!
Vanessa Welcome
[email protected]This shepherd's pie baked potato was a hit with my family! The flavors were perfect and the potato was cooked to perfection. I will definitely be making this again.