Description
These Shepherd’s Pie Stuffed Baked Potatoes transform classic shepherd’s pie flavors into a comforting and hearty baked potato meal. Fluffy baked potatoes filled with savory ground beef, vegetables, tomato paste, and topped with melted cheddar cheese make an easy and satisfying dinner perfect for any night of the week.
Ingredients
Units
Scale
Potatoes
- 4 baking potatoes, scrubbed clean
Filling
- 1 pound lean ground beef
- 1/2 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)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake the potatoes: Preheat your oven to 400 degrees Fahrenheit. Place the 4 baking potatoes directly on the oven rack and bake for about 1 hour, or until they can be easily pierced with a fork. You can alternatively microwave the potatoes for about 10 minutes, turning halfway through, if you're short on time.
- Prepare the filling: While the potatoes bake, heat a skillet over medium heat. Add 1 pound of lean ground beef, ½ cup chopped onion, 1 minced garlic clove, and a pinch of salt and pepper. Cook, breaking up the meat with a spatula, until the beef is browned. Drain any excess grease.
- Add tomato paste and seasonings: Stir in 6 oz. of tomato paste, ¼ cup Worcestershire sauce, and 1 ½ cups beef broth. Mix well to combine.
- Cook the vegetables: Add 2 cups of frozen mixed vegetables to the skillet. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Adjust seasoning with salt and pepper to taste.
- Prepare the potatoes for stuffing: Once baked, cut a slit lengthwise down each potato and then another slit perpendicular to form an “X”. Squeeze the sides gently to open the potato and place it standing up in a glass baking dish. Repeat with all potatoes.
- Stuff and top potatoes: Spoon the beef and vegetable filling evenly into each opened potato. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of each stuffed potato.
- Melt the cheese: Return the baking dish to the 400 degrees Fahrenheit oven for about 5 minutes, or place under the broiler for 2 to 3 minutes, until the cheese is melted and lightly browned. Serve warm.
Notes
- To save time, you can microwave the potatoes instead of baking them in the oven.
- Use low-sodium beef broth and Worcestershire sauce for a lower sodium option.
- Swap ground beef with ground turkey or plant-based protein to make it lighter or vegetarian-friendly.
- You can add fresh herbs like thyme or parsley to the filling for an extra flavor boost.
- If you like a creamier texture, mash a bit of the potato flesh before stuffing.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
