Description
Shepherd’s Pie Stuffed Baked Potatoes transform a classic comfort dish into a satisfying meal by loading fluffy baked potatoes with savory ground beef, hearty mixed vegetables, and melted cheddar cheese. This easy-to-make dinner combines tender potatoes with a rich, tomato-infused meat filling, perfect for a cozy family dinner.
Ingredients
Scale
Main Ingredients
- 4 baking potatoes, scrubbed clean
- 1 pound lean ground beef
- ½ cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper to taste
- 6 oz. tomato paste (3/4 cup)
- ¼ cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake the Potatoes. Preheat the oven to 400 degrees Fahrenheit. Place the baking potatoes directly on the oven rack and bake for about 1 hour, or until they can be easily pierced with a fork. Alternatively, microwave the potatoes for about 10 minutes, turning them once after 5 minutes.
- Cook the Meat Mixture. While the potatoes bake, heat a skillet over medium heat. Add the ground beef, chopped onion, minced garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until the beef is browned and cooked through, approximately 8-10 minutes. Drain any excess grease.
- Add Flavorings and Vegetables. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add the frozen mixed vegetables and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 8-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Potatoes for Stuffing. Cut a slit down the length of each potato, then another cut perpendicular to the first to make an “X.” Gently squeeze the sides to open the potato, and place them in a glass baking dish ready for stuffing.
- Fill and Top with Cheese. Spoon the meat and vegetable filling evenly into each opened potato. Sprinkle the shredded cheddar cheese over the top of each filled potato.
- Melt the Cheese. Return the stuffed potatoes to the oven at 400 degrees Fahrenheit and bake for about 5 minutes until the cheese is melted and bubbly. Alternatively, place under the broiler for 2 to 3 minutes to brown the cheese lightly. Serve hot.
Notes
- For a faster version, you can microwave the potatoes instead of baking.
- Use lean ground beef to reduce grease and fat content.
- Feel free to swap mixed vegetables for fresh diced vegetables if available.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- To make it vegetarian, substitute the ground beef with plant-based meat alternatives and use vegetable broth.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 65 mg
