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Delicious Shepherd's Pie stuffed baked potatoes topped with cheese and herbs

Shepherd’s Pie Stuffed Baked Potatoes

A hearty combination of shepherd's pie's classic flavors stuffed into fluffy baked potatoes, perfect for a family meal or quick dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 large large russet potatoes Russet potatoes provide the best texture for stuffing.
Filling
  • 1 lb ground chuck You can use turkey or chicken as an alternative.
  • 1 can cream of mushroom soup
  • 1 can corn, drained
  • 1/4 cup heavy whipping cream
  • 2 tbsp butter Plus more for buttering the potatoes.
  • 1-1 1/2 cups shredded cheese Your choice of cheese.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Bake the potatoes until tender, about 60 minutes.
  3. While the potatoes are baking, brown the ground chuck in a skillet and drain the grease.
  4. Add the cream of mushroom soup, drained corn, heavy whipping cream, butter, and your favorite seasonings to the skillet. Simmer until creamy.
Assembly
  1. When the potatoes are done, slice them open and fluff the insides with a fork.
  2. Spoon the creamy filling into each potato until full.
  3. Top each potato with shredded cheese and bake for a few more minutes until the cheese melts.
Serving
  1. Serve the stuffed baked potatoes hot with a green salad or steamed vegetables.
  2. Offer extra toppings like sour cream or chives if desired.

Notes

To store leftovers, let the stuffed potatoes cool completely, then place them in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months. For a lighter version, replace ground chuck with lean turkey or cauliflower for a vegetarian option, and add sautéed vegetables.