Sheppard’s Pie Twice Baked Potato

Ingredients:
• 6 large russet potatoes
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 package (16 ounces) frozen mixed vegetables
• 3 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon steak seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 2 teaspoons paprika, divided
• 1/2 cup butter, cubed
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons minced chives
TOPPINGS:
• 1 teaspoon paprika
• 1/2 cup shredded cheddar cheese
• 1 tablespoon minced chives

Directions
• Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.
• In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.
• When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
• In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.
• Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.

Enjoy!