Shepherd’S Pie Twice-Baked Potatoes - cooking recipe

Ingredients

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

Preparation

Scrub and pierce potatoes; rub with oil. Bake at 375\u00b0 for 1 hour or until tender.
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.
When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
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.
Place on a baking sheet. Bake at 375\u00b0 for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.