Twice Baked Shepherd’s Potatoes
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Shepherds Pie is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth, using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
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Bon Appétit ! Life is Good !
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Twice Baked Shepherd’s Potatoes
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Twice Baked Shepherd’s Potatoes
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- in a 400F oven, bake 2 large russet potatoes until cooked through, remove from oven, cut -off the tops, remove the flesh, discard the empty tops
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- saute 1 cup sliced onions, 1/2 cup diced bell peppers and 1 cup ground beef in 4 oz whole butter
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- when onions are translucent and all meat is seperated, add 1 cup tomato sauce, 1/2 tsp garlic paste and kosher salt and cayenne pepper to taste
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- simmer until most of the liquid has evaporated
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- coarsely break-up the potato flesh, add the meat sauce, 2 tblsp fres-grated asiago cheese, 1/2 tsp sriracha, 1 eggyolk and kosher salt to taste
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- mix until all ingredients are incorporated but make sure the potatoes remain coarse
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- fill the stuffing into the half-shells
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- sprinkle generously with asiago cheese, bake in a 350F oven until the to is golden crisp
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- serves 2 appetizers or one main course; serve with greens on the side
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- Twice Baked Shepherd’s Potatoes
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- Twice Baked Shepherd’s Potatoes
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- Twice Baked Shepherd’s Potatoes
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