Shepherd’s Pie Twice-baked Potatoes

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 large russet potatoes
• 2 tablespoons olive oil
• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 (16 ounce) package frozen mixed vegetables
• 3 tablespoons worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon steak seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 dash cayenne pepper
• 2 teaspoons 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 tablespoons minced chives
• 1 teaspoon paprika
• 1/2 cup shredded cheddar cheese
• 1 tablespoon minced chives

Recipe

• 1 scrub and pierce potatoes; rub with oil. bake at 375° 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 and 1 teaspoon 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 a baking sheet. bake at 375° for 20 minutes. sprinkle with cheese; bake 5 minutes longer or until melted. sprinkle with chives.