Shepherd's Pie Twice Baked Potatoes
Enjoy the comfort of Shepherd's Pie Twice Baked Potatoes, a hearty dish with ground beef, creamy potatoes, and cheese.
Servings: 8 twice baked potatoes
Calories: 385kcal
Ingredients
Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Shepherd's Pie Filling
- 1 pound ground beef
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup canned corn, drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Mashed Potato Mixture
- ¼ cup heavy whipping cream
- 3 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- chopped parsley, for garnish
Instructions
Baked Potatoes
- Preheat oven to 400°F.
- Scrub the potatoes clean and poke each a few times with a fork.
- Rub potatoes with canola oil and sprinkle with kosher salt.
- Place potatoes directly on the oven rack and bake for 1 hour, or until fork-tender.
- Remove from oven and let cool slightly.
Filling
- While the potatoes bake, brown the ground beef in a large skillet over medium heat. Drain excess grease.
- Stir in the cream of mushroom soup, corn, garlic powder, onion powder, salt, and pepper.
- Let the mixture simmer on low until heated through and slightly thickened. Set aside.
Assembling & Baking the Twice Baked Potatoes
- Reduce oven temperature to 350°F.
- Use a knife to slice the tops off of each potato lengthwise. Carefully scoop out the center of the potato and place it into a large mixing bowl, leaving a sturdy shell intact. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
- To the bowl of potato flesh, add heavy cream, butter, garlic powder, salt, pepper, and ½ cup of shredded cheese. Mash until smooth and creamy. Taste and adjust seasoning as needed.
- Evenly divide the beef filling among the hollowed-out potato shells, spooning it into the bottom of each one.
- Evenly top each potato with the mashed potato mixture, mounding slightly if needed. Then sprinkle the remaining ½ cup of cheese evenly over all the potatoes.
- Return the filled potatoes to the oven and bake for 15–20 minutes, or until heated through and the cheese is melted. (For a golden, bubbly top, broil for an additional 1–2 minutes.)
- Garnish with parsley. Serve warm.
Nutrition
Serving: 1twice baked potato | Calories: 385kcal