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Loaded Shepherd’s Pie Twice Baked Potatoes

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These ultimate comfort food potatoes combine the best of shepherd’s pie and twice baked potatoes: crispy potato skins stuffed with savory beef and veggie filling, topped with creamy mashed potatoes and bubbling cheddar cheese. Perfect for cozy dinners, meal prep, or feeding a crowd.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed
  • Olive oil (for rubbing skins)
  • Salt (to season skins)
  • 1 lb ground beef (or lamb for traditional flavor)
  • 1 small onion, finely diced
  • 2 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme, chopped)
  • 1/2 tsp dried rosemary (optional)
  • Salt and black pepper, to taste
  • 1/2 cup beef or chicken broth
  • Potato flesh scooped from baked potatoes
  • 1/4 cup whole milk (or unsweetened non-dairy milk)
  • 2 tbsp unsalted butter
  • 2 tbsp sour cream
  • 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
  • Salt and black pepper, to taste
  • Chopped fresh parsley or chives (optional, for garnish)
  • Additional cheese, if desired (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and rub each with olive oil and a sprinkle of salt. Place directly on oven rack or baking sheet. Bake for 50-60 minutes until skins are crisp and a fork slides in easily.
  2. While potatoes bake, heat a large skillet over medium-high. Add ground beef and cook, breaking apart, until browned (5-7 minutes). Drain excess fat if needed.
  3. Add diced onion and carrots to skillet. Stir and cook 3-4 minutes until soft. Add garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook 2 more minutes.
  4. Pour in broth and simmer 5-6 minutes until veggies are tender and mixture is thick. Add peas at the end, just to heat through.
  5. Let baked potatoes cool about 10 minutes. Slice lengthwise and gently scoop out flesh, leaving about 1/4 inch of potato attached to the skin.
  6. In a bowl, mash potato flesh with milk, butter, sour cream, salt, pepper, and 1/2 cup cheddar cheese. Mix until creamy but not runny. Taste and adjust seasoning.
  7. Place potato skins on a baking sheet. Spoon in a layer of shepherd’s pie filling (about 1/4 cup per half), then top with mashed potatoes, smoothing to cover. Sprinkle extra cheddar on top.
  8. Return potatoes to oven at 400°F (200°C) for 15-20 minutes until tops are golden and cheese bubbles. For a crispy crust, broil for 2-3 minutes at the end, watching closely.
  9. Let cool 5 minutes before serving. Garnish with fresh parsley or chives. Serve hot and enjoy!

Notes

For vegetarian, use lentils or plant-based meat and vegetable broth. For dairy-free, use non-dairy milk, vegan butter, and cheese. Bake potatoes and make filling ahead for easy assembly. Broil at the end for a golden, crispy cheese crust. Use similar-sized potatoes for even cooking. If potato skins tear, layer everything in a baking dish for a casserole version.

Nutrition

Keywords: shepherd's pie, twice baked potatoes, comfort food, loaded potatoes, ground beef, cheddar, easy dinner, meal prep, gluten-free option, family meal

Find it online: https://bitematrix.com/loaded-shepherds-pie-twice-baked-potatoes-easy-ultimate-comfort-food-recipe/