first class cheesy shepherd’s pie potato skins vest

cheesy shepherd’s pie potato skins

yummy
Holidays

CHEESY SHEPHERD’S PIE POTATO SKINS

"These crispy potato skins are packed with the classic shepherd’s pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream."

Ingredients

  • 10small idaho potatoes, washed and dried
  • olive oil
  • 1⁄2small yellow onion, diced
  • 2garlic cloves, minced
  • 1⁄2teaspoon thyme
  • 1⁄2lb ground beef
  • 1tablespoon flour
  • 1⁄2cup beef broth
  • 1⁄2tablespoon Worcestershire sauce
  • 1 1⁄4cups frozen peas and carrots, thawed
  • salt
  • pepper
  • vegetable oil, for brushing
  • 1cup shredded white cheddar cheese
  • sour cream, for garnish
  • chopped parsley, for garnish

Direction

  1. Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
  2. When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
  3. Place the potato skins, flesh side down on two parchment-lined baking sheets.
  4. Reserve the potato flesh for another use.
  5. Preheat oven to 400°F.
  6. Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
  7. Add the ground beef. Cook until browned, breaking up with a wooden spoon.
  8. Sprinkle the flour over and stir, cooking for 1 minute.
  9. Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
  10. Add the peas and carrots and let simmer for 5-7 minutes.
  11. Season with salt and pepper. Turn heat to low, cover, and keep warm.
  12. Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
  13. Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
  14. Top the cheese with 2 tablespoons of the meat mixture.
  15. Bake for 7-10 minutes until the cheese is melted.
  16. Top with a dollop of sour cream and a sprinkle of parsley.