Shepherd's Pie Twice Baked Potatoes
Combine the comfort of shepherd's pie and twice-baked potatoes into a delightful dish, perfect for family dinners and gatherings.
Ingredients
Potatoes
- 4 large large potatoes
Filling
- 1 pound ground beef
- 1 cup frozen peas and carrots
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Bake the potatoes until tender, about 45 minutes.
- While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat, then stir in the frozen peas and carrots and cook until heated through.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving a small border.
- In a bowl, mash the potato insides with sour cream, milk, butter, salt, and pepper.
- Fold in the beef mixture and half of the cheese.
- Fill the potato skins with the mixture, top with the remaining cheese, and return them to the oven.
- Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage. To reheat, simply microwave or bake them in the oven until heated through. Choose firm potatoes for baking to avoid them becoming too soft. For a creamier texture, add more sour cream or cheese. Consider adding garlic or onion powder for extra flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 4gSugar: 2g
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