Shepherd’s Pie Twice-Baked Potatoes

• large russet potatoes↗6
• olive oil↗2 tablespoons
• ground beef↗1 lb
• medium onion, chopped↗1
• medium green pepper, chopped↗1
• medium sweet red pepper, chopped↗1
• garlic cloves, minced↗4
• (16 ounce) package frozen mixed vegetables1
• Worcestershire sauce↗3 tablespoons
• tomato paste↗1 tablespoon
• steak seasoning1 tablespoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• cayenne pepper↗1 dash
• paprika, divided↗2 teaspoons
• cup butter, cubed↗1⁄2
• cup heavy whipping cream↗3⁄4
• cup sour cream↗1⁄4
• cup shredded monterey jack cheese1
• cup shredded cheddar cheese↗1
• cup shredded parmesan cheese↗1⁄4
• tablespoons minced chives2
• TOPPINGS
• teaspoon paprika↗1
• cup shredded cheddar cheese↗1⁄2
• tablespoon minced chives1

Step-by-step instructions

1. 1

   Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.

2. 2

   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.

3. 3

   When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

4. 4

   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.

5. 5

   Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.