These baked potatoes take a simple shepherd's pie and transform it into a one-dish wonder. After tasting the gooey, cheesy, beef stuffed potatoes, you'll probably wish that you'd made more!
This recipe is super easy and totally filling. It is the perfect comfort food for a cool evening and so easy to make! The ingredients are likely in your cupboard, so no need to run to the grocery store to stock up for this recipe. You don't even have to peel the potatoes!
This recipe serves 4-6 people, toss a little garden salad on the side and you've got dinner!
- 4-6 baking potatoes
- 1 pound lean ground beef
- 1/2 medium onion, chopped (about 1/2 cup)
- 1 garlic clove, crushed or minced
- 3/4 cup tomato paste (one 6-ounce can)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables, thawed (carrots, peas, corn and green beans)
- 1 cup (about 4 oz. ) shredded cheddar cheese
Bake the potatoes in the oven at 400 degrees Fahrenheit for about an hour or, until they can be pierced easily with a fork.
If you don't want to use the oven you can cook them in the microwave: each potato for about 10 minutes, rotating after five minutes.
While the potatoes cook, heat a skillet over medium heat, add: ground beef, onion, garlic, a pinch of salt and pepper.
Drain away any grease.
Stir in the tomato paste, Worcestershire sauce, and beef broth
Add vegetables, bring to a simmer and cook until thickened slightly. Season with salt and pepper to taste.
Cut a slit down the length of one potato then another one perpendicular to make an 'X' Squeeze the sides of the sides of the potato to open it up.
Spoon the filling into the potatoes and top with shredded cheese.
Place in oven at 400 degrees Fahrenheit for about 5 minutes until cheese is melted.