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Stuffed Baked Potatoes Recipe

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4.9 from 62 reviews

This Shepherd’s Pie Baked recipe transforms classic shepherd’s pie flavors into a delicious stuffed baked potato dish. Perfectly baked russet potatoes are hollowed out and filled with a savory ground beef and vegetable mixture, topped with creamy mashed potatoes and melted cheddar cheese for a comforting and hearty meal.

Ingredients

Scale

Potatoes

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Filling

  • 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

Mashed Potato Topping

  • ½ cup milk
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder
  • Salt & black pepper, to taste
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the potatoes and final assembly.
  2. Prepare Potatoes: Scrub the russet potatoes thoroughly, pat them dry, and puncture each potato several times with a fork to allow steam to escape during baking.
  3. Season & Bake Potatoes: Rub each potato with olive oil and sprinkle with salt to help crisp the skin. Place them directly on the oven rack or on a baking sheet and bake for 45-50 minutes until they are fork-tender.
  4. Cook Meat Filling: While potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
  5. Add Vegetables and Seasonings: Stir in the diced onion, carrots, and minced garlic and cook for about 5 minutes until softened. Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper, stirring well to combine.
  6. Simmer Filling: Pour in the beef broth and let the mixture simmer for 10 minutes until it thickens slightly. Stir in the frozen peas and remove from heat.
  7. Prepare Mashed Potato Topping: When the potatoes are done baking and cool enough to handle, slice off the top third of each potato. Carefully scoop out most of the fluffy potato into a bowl, leaving a thin layer inside the skins.
  8. Mash Potatoes: Mash the scooped-out potato with milk, butter, garlic powder, salt, and black pepper until smooth and creamy. If using, stir in the shredded cheddar cheese for extra richness.
  9. Assemble Stuffed Potatoes: Spoon the savory meat filling into each hollowed baked potato shell, then top with a generous scoop of the creamy mashed potatoes. Optionally, sprinkle extra shredded cheese on top for a golden finish.
  10. Bake to Finish: Place the stuffed potatoes on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until the mashed potato tops are lightly golden and heated through.
  11. Serve: Remove from the oven and serve warm for a comforting, classic shepherd’s pie experience with a twist.

Notes

  • You can substitute ground lamb for ground beef for a more authentic shepherd’s pie flavor.
  • Make sure to leave a thin layer of potato inside the skins to help the potatoes hold their shape when stuffed.
  • For a vegetarian option, replace the meat with lentils or a mix of mushrooms and vegetables.
  • Use sharp cheddar cheese for a more pronounced cheesy flavor in the mashed potato topping.
  • Leftover stuffed potatoes can be reheated in the oven to maintain the crispy potato skin texture.

Keywords: Shepherd’s Pie, Baked Potato, Ground Beef, Comfort Food, British Recipe, Stuffed Potatoes, Mashed Potato Topping

Find it online: https://liamjayne.com/stuffed-baked-potatoes-recipe/