MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shepherd's Pie Baked Potatoes
Categories: Potatoes, Vegetables, Beef, Chilies, Dairy
Yield: 6 servings

6 lg Russet potatoes
2 tb Olive oil
1 lb Ground beef
1 md Onion; chopped
1 md Bell pepper; chopped
1 md Red bell pepper; chopped
4 cl Garlic; minced
16 oz Bag frozen mixed vegetables
3 tb Worcestershire sauce
1 tb Tomato paste
1 tb Steak seasoning
1/4 ts Salt
1/8 ts Pepper
ds Cayenne pepper
2 ts Paprika; divided
1/2 c Butter; in cubes
3/4 c Heavy whipping cream
1/4 c Sour cream
1 c Shredded Monterey Jack
- cheese
1 c Shredded Cheddar cheese
1/4 c Shredded Parmesan cheese
2 tb Minced chives

MMMMM--------------------------TOPPINGS-------------------------------
1/2 c Shredded Cheddar cheese
1 tb Minced chives
1 ts Paprika

Scrub and pierce potatoes; rub with oil. Bake @
375ºF/190ºC until tender, about 1 hour.

In a large skillet, cook and crumble the beef with
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.

When potatoes are cool enough to handle, cut a thin
slice off the top of each and discard tops. Scoop out
the pulp, leaving thin shells.

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 1 teaspoon paprika.

Place on a baking sheet. Bake @ 375ºF/190ºC for 20
minutes. Sprinkle with cheese; bake until melted, about
5 minutes longer. Sprinkle with chives and paprika.

Cyndy Gerken, Naples, Florida

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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