Cheesy Shepherds Pie Potato Skins Food

CHEESY SHEPHERD'S PIE

Steps:

• Heat oven to 375°F.
• Prepare Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
• Add vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with potatoes.
• Bake 20 to 25 min. or until potatoes are heated through and lightly browned.

SHEPHERD'S PIE WITH CHEESY MASHED POTATOES

Steps:

• Cheesy Mashed Potatoes:.
• Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
• Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
• Shepherd's Pie:.
• (Begin preparing while potatoes are boiling).
• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
• Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink about 10 minutes.
• Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

SHEPHERD'S CHEESY PIE

Steps:

• 1. In a large skillet, fry the hamburger until fully cooked. Drain the grease from the hamburger, by spooning out the hamburger onto a plate by using a slotted spoon, and then dumping and discarding grease from skillet. Keep hamburger on plate until further use. Note: Meanwhile, Fill kettle with about 3-4 quarts of water and add the lid. Place kettle on another burner using high heat and bring to a boil while cooking hamburger mixture. This is preparing to make the mash potatoes.
• 2. Add onion to skillet and cook until they are translucent If need oil, add some butter (1 tbsp) to skillet if you wish.
• 3. When the onion is translucent, add the fried hamburger meat to skillet. Stir both onion and hamburger together in the skillet. Add the peas or mixed vegetables stirring them into the hamburger mixture. Set hamburger mixture aside until gravy is made.
• 4. Beef Gravy Steps: Take the Lipton onion packet and put it inside a small 1-quart pan. Add two cups of water and stir. Put the pan over high heat and heat to boiling. Then add two teaspoons of the beef stock concentrate (or two bouillon cubes), and stir. Then turn down to simmer for ten minutes. After ten minutes of simmering, bring the mixture back to boiling. Gradually add 3 Tbsp of corn starch, whisking rapidly as you sprinkle it into the boiling mixture until it is all dissolved (not clumped). Keep stirring until mixture is thicker, like a gravy consistency. Add the beef gravy to the hamburger mixture. Cook hamburger mixture on low for another five minutes. Add lid to skillet when cooking.
• 5. Mashed Potatoes Steps: Wash the potatoes and then peel. Cut potatoes into 2 3-inch sections and place them in the boiling water of kettle (water must be boiling). Add lid onto kettle and turn down to simmer. Simmer for 30 minutes or until soft. Once potatoes are cooked, drain them using a colander. Discard all the remaining water (carefully).
• 6. Add the potatoes to your mixer, or using a masher, mash them (whatever way is best... I use a mixer). After they are completely mashed, add butter. Stir and blend into the potatoes. Gradually add the milk, a little bit at a time, until the potatoes are a fluffy consistency. You may need more milk, in case it is too clumpy. Make sure the potatoes are fluffy and not runny (why a little milk at a time is required). Sprinkle with salt and pepper (to your taste).
• 7. Add the hamburger mixture to a 3 - 4 quart baking dish, spreading it evenly in the dish. Sprinkle 1/2 tsp of pepper (and salt if desired) over the hamburger mixture. Add the mashed potato mixture evenly over top the hamburger mixture. Add the 2-3 cups shredded cheddar cheese evenly over top the mashed potato mixture. (You can also add the shredded Parmesan cheese but is optional.) Bake in oven for 30 minutes on 400 degrees.

CHEESY POTATO PIE

Steps:

• Heat oven to 350°F.
• Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
• Mix potatoes and cheese; spread evenly over meat mixture.
• Bake 12 to 15 min. or until heated through (165°F).

CHEESY POTATO SKINS

Steps:

• Preheat oven to 400°F
• Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.)
• Toss potato skins with oil, paprika, salt and cayenne.
• Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
• Bake until tender and golden, about 25 to 30 minutes.
• Serves 4.

SHEPHERD'S PIE POTATO SKINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they're done.
• Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
• Add the milk, butter and salt to the bowl of potato and mash until smooth. If you'll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
• In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
• Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
• Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
• Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.).
• Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
• In step 2, you don't have to microwave the potatoes if you don't want to- just bake them instead! Rub olive oil, salt and pepper all over the cleaned potatoes. Place potatoes directly on an oven rack and bake at 425 degree Fahrenheit for 40 to 50 minutes until done.

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Bake potatoes 50 minutes or until tender. Let cool.
• Cut each potato in half.
• With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
• Cut each skin half in half again to form quarters.
• Season the skins with salt and pepper and bake for 15 minutes.
• Mash 1 cup potato pulp with a potato masher.
• Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
• With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
• Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

CHEESY BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
• Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
• Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

CHEESY SHEPHERD'S PIE POTATO SKINS

Steps:

• Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
• When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
• Place the potato skins, flesh side down on two parchment-lined baking sheets.
• Reserve the potato flesh for another use.
• Preheat oven to 400°F.
• Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
• Add the ground beef. Cook until browned, breaking up with a wooden spoon.
• Sprinkle the flour over and stir, cooking for 1 minute.
• Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
• Add the peas and carrots and let simmer for 5-7 minutes.
• Season with salt and pepper. Turn heat to low, cover, and keep warm.
• Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
• Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
• Top the cheese with 2 tablespoons of the meat mixture.
• Bake for 7-10 minutes until the cheese is melted.
• Top with a dollop of sour cream and a sprinkle of parsley.