Description
These Loaded Baked Potatoes with Shepherd’s Pie Filling combine two comfort food favorites into one delicious meal. Crispy baked potatoes are stuffed with a hearty ground beef and vegetable mixture, then topped with creamy mashed potatoes and melted cheese. Perfect for a cozy dinner or meal prep, these stuffed potatoes put a fun twist on classic shepherd’s pie.
Ingredients
Units
Scale
For the Baked Potatoes:
- 6 large russet potatoes
- 1 tbsp olive oil (optional, for crispy skins)
- 1/2 tsp salt
For the Shepherd’s Pie Filling:
- 1 1/2 lbs ground beef (or ground lamb)
- 3/4 cup diced onion
- 3/4 cup diced carrots
- 3/4 cup frozen peas
- 3/4 cup corn kernels
- 1 1/2 tbsp Worcestershire sauce
- 1 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/3 cup beef broth (or water)
For the Mashed Potatoes:
- 3 cups mashed potatoes (from about 6 medium potatoes)
- 1/3 cup butter
- 3/4 cup milk (or cream)
- 1/2 tsp salt
- 1/4 tsp black pepper
For Topping:
- 1 1/2 cups shredded cheddar cheese
- Chopped chives or parsley (optional)
Instructions
-
Bake the Potatoes:
- Preheat oven to 400°F (200°C).
- Scrub potatoes, poke holes with a fork, and rub with olive oil and salt (optional).
- Bake directly on the oven rack or a baking sheet for 50-60 minutes, until fork-tender.
-
Prepare the Shepherd’s Pie Filling:
- In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
- Add onions, carrots, peas, and corn. Cook for about 5 minutes until softened.
- Stir in Worcestershire sauce, garlic powder, thyme, salt, and pepper.
- Pour in beef broth and simmer for 3-5 minutes until slightly thickened.
-
Make the Mashed Potatoes:
- If not using leftovers, peel and boil potatoes until fork-tender.
- Mash with butter, milk, salt, and pepper until smooth.
-
Assemble the Stuffed Potatoes:
- Slice each baked potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato around the skin.
- Mix the scooped-out potato into the mashed potatoes.
- Fill each potato shell with the shepherd’s pie filling.
- Top with mashed potatoes and shredded cheese.
-
Bake Until Golden:
- Place the stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes, until the cheese is melted and slightly golden.
- Garnish with chopped chives or parsley (optional) and serve hot.
Notes
- Make Ahead: Assemble the stuffed potatoes and refrigerate until ready to bake.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze assembled, unbaked potatoes for up to 2 months; bake from frozen at 375°F for 45 minutes.
- Vegetarian Option: Substitute ground beef with lentils or plant-based meat and use vegetable broth.
- Cheese Variations: Try gruyere, mozzarella, or gouda for a different flavor twist.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 80mg