Shepherds Pie Twice Baked Potatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400.

Step 2

Thoroughly clean and dry potatoes. Poke each all over with a fork. Rub with avocado oil and Kinder’s “The Blend” seasoning. Bake on foil lined tray for 1 hour.

Step 3

With 20 minutes left on the potatoes, brown ground beef in a skillet. Drain excess grease. If you would like to add frozen peas and carrots do this now and cook until hot. Stir in mushroom soup, drained corn, Cajun seasoning, onion powder, garlic powder, salt and pepper. Continue cooking on low until potatoes are done.

Step 4

Once fork tender, carefully cut the top ¼ off of each baked potato and set aside. Scoop the middle of each potato out leaving about ¼” around the edges. Put the extra scooped out potato into a large bowl. Peel the skin from the potato tops and add the potatoes to the bowl. Discard the skin you peeled off.

Step 5

Add butter, cream, salt, pepper and garlic (to taste) to the bowl with the potatoes and whip until fluffy and smooth. Add more butter or cream as needed.

Step 6

Fill each scooped out potato with the ground beef mixture level with the top of the potato. Cover each potato with the mashed potato and sprinkle with cheddar cheese.

Step 7

Return potatoes to the oven and bake for 10 minutes at 350 or until cheese is melted. Broil to make tips bubbly if desired. Sprinkle with parsley and serve.

Step 8

There will be leftover beef filling and mashed potatoes. In a freezer and oven safe dish place the remaining beef mixture covered with the remaining mashed potatoes and you’ll have a small shepherds pie for another night!