Don’t be fooled. These aren’t ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 large russet potatoes (about 3 pounds)
- 4 tablespoons unsalted butter plus 1 tablespoon melted butter
- 1/4 cup whole milk
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh chives
- 1 small carrot, chopped
- 12 ounces ground beef chuck
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1/3 cup frozen peas, thawed
Instructions
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 480 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 94 mg |
| Sodium | 1186 mg |
Reviews
For just the 2 of us this worked well instead of a big casserole dish. Next time will increase the carrots and add some onion and maybe garlic. My wife does not like peas so adding them just to my portion was easy.
We did like this a lot I. I add onion ,
garlic and beef broth instead of water. I think next time I will add a little more liquid.
garlic and beef broth instead of water. I think next time I will add a little more liquid.
Delicious!
I just love this recipe. I used 3 potatoes and 1/2 pound of burger, otherwise made it as published. Will enjoy this again; it was much easier than I expected.
In my opinion it was just blah. I would not make it again.
It was a little dry but sauce had great flavor! Maybe it was something I did…
I used my families shepards pie recipe and filled potatoes. Awesome!
Super delicious! Used vegetable broth instead of water.
I looks tastes and even sounds good ( that’s the potato love in me)
Nice dish. I used beef broth in place of water. I also used frozen peas and carrots and added onion to the meat mixture. Next time I might thicken the meat sauce with a roux.