Shepherd's Pie Potato Skins
Imagine a classic shepherd's pie, except in a baked potato skin instead of a pie or ramekin. Easy!
Equipment
- Baking Sheet
- Potato Masher
- Piping Bag Optional
- Skillet
Ingredients
- 2 Lbs Russet Potatoes About four large taters.
- 4 Tbsp Butter
- ⅓ Cup Heavy Cream
- ½ Cup Grated Parmesan
- ½ Tsp Salt
- ½ Tsp Garlic Powder
- 1 Onion
- 1 Lb Ground Beef
- 2 Tsp Parsley
- 1 Tsp Rosemary
- 1 Tsp Thyme
- ½ Tsp Salt
- ¼ Tsp Pepper
- 1 Tbsp Worcestershire Sauce
- 3 Cloves Garlic
- 2 Tbsp Flour
- 1 Tbsp Tomato Paste
- 1 Cup Beef Broth
- ¼ Cup Bacon Bits
Instructions
- Preheat your oven to 425℉. Wash and dry your potatoes.2 Lbs Russet Potatoes
- Poke each potato all over with a fork and place on your baking sheet. Bake for 45-60 minutes, until soft and easily pierced with a fork or knife.
- While the potatoes are cooking, bake your bacon bits. I chop a few slices of bacon into small bits and cook them that way, stirring continually so they cook evenly.
- In your skillet (either after the bacon, draining most of the grease, or in a separate skillet with a bit of oil), cook your onion until translucent.1 Onion
- Add in the beef, parsley, rosemary, thyme, salt, and pepper, stir, and cook until the meat is browned.1 Lb Ground Beef, 2 Tsp Parsley, 1 Tsp Rosemary, 1 Tsp Thyme, ½ Tsp Salt, ¼ Tsp Pepper
- Add in the Worcestershire sauce and garlic, and cook for another couple of minutes to let the garlic become aromatic.1 Tbsp Worcestershire Sauce, 3 Cloves Garlic
- Add in the flour and tomato paste. Stir to combine and make sure no clumps of flour remain.2 Tbsp Flour, 1 Tbsp Tomato Paste
- Finally, add the broth, bacon, and any other fillings you want to use, like frozen veggies. Bring this all to a boil, then simmer for about 5 minutes, stirring occasionally. Then, set it aside while you prep your potatoes.1 Cup Beef Broth, ¼ Cup Bacon Bits
- Cut the potatoes in half lengthwise. Carefully scoop out the insides, but be sure not to tear the skins.
- Mash the scooped-out potato with a masher (or fork). Add in the butter, heavy cream, salt, Parmesan, and garlic powder. Mix this all together until it's creamy, and adjust spices to taste.4 Tbsp Butter, ⅓ Cup Heavy Cream, ½ Cup Grated Parmesan, ½ Tsp Salt, ½ Tsp Garlic Powder
- Spoon meat filling into each potato skin, the pipe or scoop potato mix over the top. Bake this at 350℉ for another 15-20 minutes to heat it all through, then enjoy!