<\/p>\n
Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these
\nCottage Pie Baked Potatoes.<\/p>\n
Ingredients –
\nPotato Ingredients:<\/p>\n
\u25a2 3 pounds Yukon gold or Russet potatoes about 8 large potatoes
\n\u25a2 2 tablespoons olive oil
\n\u25a2 1\u00bd teaspoons kosher salt divided, adjust to taste
\n\u25a2 \u00bc cup butter room temperature
\n\u25a2 \u00bc cup milk
\n\u25a2 \u00bd teaspoon freshly ground pepper adjust to taste
\n\u25a2 2 cups freshly shredded cheddar cheese divided<\/p>\n
Filling Ingredients:<\/p>\n
\u25a2 2 pounds ground beef
\n\u25a2 3 tablespoons all purpose flour
\n\u25a2 1 small yellow onion diced into \u00bc-inch pieces, about \u00be cup
\n\u25a2 3 medium carrots diced into \u00bc\u2033 pieces, about 1 cup
\n\u25a2 4 large cloves of garlic minced
\n\u25a2 1 teaspoon kosher salt adjust to taste
\n\u25a2 \u00bd teaspoon freshly ground black pepper adjust to taste
\n\u25a2 \u00bd teaspoon dried parsley
\n\u25a2 \u00bd teaspoon dried thyme
\n\u25a2 \u00bd teaspoon dried basil
\n\u25a2 14 ounces petite diced tomatoes
\n\u25a2 1-2 tablespoons Worcestershire Sauce
\n\u25a2 \u00bc cup water or beef broth only as needed
\n\u25a2 \u00bd cup frozen peas
\n\u25a2 1 tablespoon fresh Italian parsley for serving<\/p>\n
Instructions-
\nPotato Instructions:<\/p>\n
Preheat the oven to 400\u00b0F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
\nDrizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
\nBake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
\nRemove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about \u00be of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
\nPlace the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, \u00bd teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and\/or pepper, then set aside.<\/p>\n
Filling Instructions-<\/p>\n
While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
\nAdd the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and \u00bd teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
\nAdd the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
\nStir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
\nSprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.<\/p>\n
**Notes
\nIf your potatoes are on the smaller side, you\u2019ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes<\/p>\n
Nutrition-
\nCalories: 583kcal \u00b7 Carbohydrates: 42g \u00b7 Protein: 35g \u00b7 Fat: 31g \u00b7 Saturated Fat: 14g \u00b7 Polyunsaturated Fat: 2g \u00b7 Monounsaturated Fat: 11g \u00b7 Trans Fat: 1g \u00b7 Cholesterol: 118mg \u00b7 Sodium: 1155mg \u00b7 Potassium: 1403mg \u00b7 Fiber: 6g \u00b7 Sugar: 6g \u00b7 Vitamin A: 4521IU \u00b7 Vitamin C: 45mg \u00b7 Calcium: 282mg \u00b7 Iron: 5mg<\/p>\n
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