Two comfort foods in one! Beneath the layer of creamy, whipped potatoes is a rich beef —or plant-based protein—and vegetable filling. This is no side dish! The baked potato shell makes a perfect vessel for a hearty shepherd's pie filling. You can easily mix up the ingredients to include your favorites, the possibilities are endless!
Makes Four | Adapted from the Food Network Recipe
4 Russet potatoes, 8oz. each, washed and scrubbed
6 Tablespoons Organic Valley unsalted butter
1/2 cup Organic Valley whole milk
1/4 cup Tillamook cultured sour cream
1/4 cup chopped fresh chives
3 small carrots, diced
16 oz. Painted Hills ground beef
13 oz. Field Roast plant-based Field Burgers, crumbled
2 tablespoons Portlandia Foods Worcestershire sauce
1 tablespoon Muir Glen tomato paste
2 teaspoons fresh thyme leaves, chopped
Preheat oven to 400°F.
Prick the potatoes with a fork and brush with one tablespoon butter, melted. Bake in the preheated oven for one hour or until fork tender. Let cool enough to touch.
Cut a 1/4 inch slice horizontally off the top. Carefully scoop out the flesh into a large bowl. Place the shell into a 13x9 inch glass pan. Repeat with the other three potatoes.
Mash the flesh with the milk, sour cream, 4 tablespoons of butter, and 1 teaspoon of salt. Fold in the chives.
Melt remaining tablespoon of butter in a large skillet over medium heat. Add the carrots and cook until softened, 5-6 minutes. Add the beef and crumble, or add the plant-based burger crumbles, and cook until browned or heated through, about four minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup of water and bring to a boil. Reduce heat and cook until the liquid becomes sauce-like, about 2 minutes. Stir in the peas and heat through, about 2 minutes more.
Spoon the vegetable mixture into the potato shells. Spoon or pipe the mashed potatoes on top. Bake at 400°F until the potatoes start to brown, about 20 minutes.