Description
A delicious twist on the classic Shepherd’s Pie, this baked potato version combines seasoned ground beef, creamy mushroom sauce, corn, and melty cheese for the ultimate comfort food.
Ingredients
Units
Scale
- 4 large potatoes
- 1 lb ground chuck
- 1 can cream of mushroom soup
- 1 can corn, drained
- 1/4 cup heavy whipping cream
- 2 tbsp butter
- 1/2 cup shredded cheese (cheddar or preferred blend)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp Slap Ya Mama seasoning
- 1 tsp garlic Parmesan dry seasoning
- 1/2 cup season blend (onions, bell peppers, celery)
Instructions
- Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Wash and dry potatoes, then pierce them with a fork several times.
- Rub with butter and a little salt, then bake for 50-60 minutes or until soft.
- Prepare the Filling
- In a large skillet over medium-high heat, cook ground chuck until browned.
- Add the season blend and cook for 2-3 minutes until softened.
- Stir in the cream of mushroom soup, corn, heavy whipping cream, Slap Ya Mama, garlic Parmesan seasoning, salt, and pepper.
- Simmer for 5 minutes, then remove from heat.
- Assemble the Baked Potatoes
- Cut open each baked potato and fluff the inside with a fork.
- Add a small pat of butter inside each potato.
- Spoon the Shepherd’s Pie filling into each potato.
- Top with shredded cheese.
- Melt the Cheese & Serve
- Return to the oven for 5 minutes or until the cheese melts.
- Serve hot and enjoy!
Notes
- You can swap ground chuck for ground turkey or chicken for a leaner version.
- Add mashed potatoes on top for a more traditional Shepherd’s Pie feel.
- Serve with sour cream or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: ~500
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg