Name: Stuffed Baked Potatoes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: British
Ingredients: 4 large russet potatoes; 1 tablespoon olive oil; ½ teaspoon salt; 1 pound ground beef or ground lamb; 1 small onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 1 cup beef broth; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; Salt & black pepper, to taste; ¾ cup frozen peas; ½ cup milk; 2 tablespoons butter; ¼ teaspoon garlic powder; Salt & black pepper, to taste; ½ cup shredded cheddar cheese (optional)

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Introduction

Shepherd’s Pie Baked in russet potatoes is a comforting twist on the classic dish, combining hearty meat filling with creamy mashed potato topping served right in the potato skins. Perfect for a family dinner, this recipe delivers rich flavors and a satisfying texture in every bite.

The image shows four stuffed potato skins placed on a wooden serving board with a natural brown color and wood grain texture. Each potato skin has three layers: a crispy golden-brown outer shell, a creamy white mashed potato filling in the middle, and finely shredded bright orange cheese melted on top, garnished with small green herbs. The wooden board rests on a white marbled surface, next to a striped blue and white cloth napkin. A woman's hand is reaching towards the top left potato skin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes
1 tablespoon olive oil
½ teaspoon salt
1 pound ground beef or ground lamb
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt & black pepper, to taste
¾ cup frozen peas
½ cup milk
2 tablespoons butter
¼ teaspoon garlic powder
½ cup shredded cheddar cheese (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Scrub the russet potatoes, pat them dry, and prick each potato a few times with a fork. Rub the potatoes with olive oil and salt, then place them directly on the oven rack or on a baking sheet. Bake for 45-50 minutes, or until tender when pierced with a fork.
Step 2: While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
Step 3: Stir in the diced onion, carrots, and minced garlic. Cook for 5 minutes until the vegetables soften.
Step 4: Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
Step 5: Pour in the beef broth and simmer the mixture for about 10 minutes until it thickens slightly.
Step 6: Stir in the frozen peas, then remove the skillet from heat.
Step 7: Once potatoes are baked and cool enough to handle, carefully slice off the top third of each potato. Scoop out most of the fluffy potato flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.
Step 8: Mash the scooped-out potato with milk, butter, garlic powder, salt, and black pepper until smooth. Stir in shredded cheddar cheese if desired.
Step 9: Spoon the meat and vegetable filling into each hollowed potato shell, then top with a generous scoop of the mashed potato mixture. Optionally, sprinkle extra cheese on top.
Step 10: Place the stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes until the tops are lightly golden. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute the meat with lentils or a plant-based mince.
Use sweet potatoes instead of russets for a slightly sweeter flavor and vibrant color.
Add herbs like parsley or chives to the mashed potatoes for a fresh note.
Incorporate some grated Parmesan along with cheddar for a more complex cheese topping.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy top. Avoid microwaving to keep the potato skin from becoming soggy.

How to Serve

Four twice-baked potato halves sit on a wooden board with visible grain. Each potato half is topped with a golden, slightly crispy layer of melted cheese mixed with orange shredded cheese. A sprinkling of green herbs is scattered on top, adding small dots of color. The inside potato filling beneath the cheese looks soft and creamy, with a pale yellow color. The wood board rests on a white marbled surface, and a striped cloth is partially visible near the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the meat filling a day ahead and refrigerate it. Just reheat it gently before stuffing the baked potatoes.

What if I don’t have Worcestershire sauce?

You can substitute with soy sauce or omit it altogether, though Worcestershire adds a unique depth of flavor to the filling.