There is a ton of potato skins recipe, but this one is truly unique and delicious! It's a perfect combination of potato skins and Shepherd's pie. You can get best of both world. This recipe will leave all the family satisfied and asking for more. Simply follow the steps below to make this delicious meal at home.
Baked Potato Mash
- 4 large russet potatoes (must be clean)
- ¼ to ½ cup of whole milk
- 2-½ of tablespoons butter
- ½ teaspoon of kosher salt
- 1 tablespoon of olive oil
- ½ medium onion (finely diced)
- 8 ounces of lean ground beef
- 2 tablespoons flour
- 1 cup of your favourite beef broth
- 2 teaspoons Worcestershire sauce
- 1-½ teaspoons salt
- ¾ teaspoon black pepper
- 1-½ cups frozen vegetables (carrots, peas)
- Start by preheating the oven to 350 degrees Fahrenheit.
- Make small holes into the potatoes with a fork and microwave on high for 5 minutes. (You can also bake them instead). Rotate and cook another 5 minutes. Test with a knife to make sure they are cooked.
- Cut the tops off the potatoes, then scoop the insides of the potato in a mixing bowl and leave a ¼-inch piece around the skin.
- Add the milk, butter and salt to the mixing bowl of potatoes and mash everything until its smooth. If you wish to pipe the potatoes, place the mixture into a piping bag fitted with a large star tip and leave aside for later.
- In a pan, heat the oil on medium-high heat, then add the onion and sauté until they are translucent.
- Add the ground beef and cook until it browned and cooked through. You want small pieces of meat.
- Sprinkle the flour over the beef and stir well to combine. Add in the beef broth, Worcestershire sauce, salt, pepper and the frozen veggies to the pan. Bring to simmer and cook until the sauce has thickened. Remove from the heat.
- Fill each of the potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. You may have extra mashed potatoes.
- Bake for 15 to 20 minutes, the tops of the potatoes have to start to brown.