Shepherd’s Pie Twice-Baked Potatoes Recipe

Shepherd’s Pie Twice-Baked Potatoes Recipe photo by Taste of Home Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.

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.

When cool enough to handle, cut a thin slice off the top of each potato and discard. 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 paprika.

Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.