Tuesday, November 3, 2009

Twice Baked Stuffed Potatoes (with a Mexincan influence)

I was thinking about Shepherd's Pie the other day unsure as to whether my kids would like it or not. As a child, it was one of my favorites, a casserole filled with hamburger meat that was topped off with mashed potatoes. I was liking the meat and potato combination and wanted to create something similar, but with a flavor that all would like, all while keeping the dish fairly healthy. Well, I guess it was a success because Christopher wants one for his afternoon snack tomorrow and Daddy wants me to make this again. Done with smaller potatoes, this would make a great, fun and easy appetizer or dish to serve at a party.


1 to 1.5 lbs of lean hamburger meat
1 8 oz can of tomato paste
1/2 cup of picante sauce or salsa
1 can (15 oz) of red or black beans, optional
1/2 cup of sour cream, I used low fat
1/2 cup (approximately) of shredded cheddar cheese -- we used 2%
1 packet of taco seasoning or my home made taco seasoning recipe
1/2 cup of milk -- I used 1%
5-6 small to medium baking potatoes (use small if making appetizers for a party)

In a saute pan brown meat well and add seasonings. Once meat is browned, use a spatula or spoon to break it apart. Add beans, tomato paste and salsa. Mix well and continue to stir over low heat. Add sour cream. Keep on low heat until potatoes are done.

Using a fork, poke holes in the potatoes. Place in microwave for 4 minutes and then place in oven, preheated to 425, for 30 to 45 minutes. Repeat steps until all potatoes are in the oven.

After 30 - 45 minutes remove potatoes. Do not turn off oven! Using a sharp knife, carefully cut each potato in half lengthwise. The skins should be very hard and crispy. They will serve as an edible bowl.

Scoop out the insides of all the potatoes and place in a mixing bowl. Add cheese and milk and salt to taste. Using a hand-held mixer, beat potatoes until light and airy. You are making mashed potatoes.

Scoop a generous amount of the meat filling into the potato. The cavity should be completely filled. Repeat until all potatoes are filled. Add a healthy scoop of the potato mixture to the top and place in the oven under the broiler setting for about 5 minutes until nicely golden brown.

Serve immediately!


Natasha in Oz said...

We love Shepherd's or Cottage pie at our place but we also LOVE Mexican food so this looks like it will be a hit!
Best wishes, NM.

Dee Stephens said...

Making this tonight! We had tacos last night so this is a great way to use up the leftovers but still have something different!