Cottage Pie Stuffed Potatoes
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Equipment
- 2 squares aluminum foil
Ingredients
- 2-1/2 pounds russet potatoes 2 very large ones
Beef filling:
- 1/2 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped garlic
- 1 cup frozen peas and carrots thawed
- 1/2 cup chopped onion
- 1/2 teaspoon dried marjoram
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef base Better than bouillon
- 2 tablespoons flour
- 1 cup water
Potato finishes:
- 1/4 cup milk
- 1/4 cup sour cream
- salt and pepper to taste
- 4 tablespoons melted butter
- 1/4 cup Parmesan cheese
- 1/4 teaspoon smoked paprika
Instructions
Potato baking:
- Preheat oven to 375F.
- Poke potatoes with fork then wrap in foil.
- Bake for 2 hours or until tender when tested with a knife. Smaller potatoes probably will need only 75 minutes but the big ones take longer, so allow ample time just in case.
Make filling:
- Brown beef with salt, black pepper, onions, carrots and peas until carrots are tender; drain off excess fat.
- Add in marjoram, Worcestershire, beef base and flour, stirring to coat.
- Add water and cook until it boils and thickens, then remove from heat.
Potato prep:
- Split potatoes in half lengthwise and hollow out centers like canoes using a spoon.
- Mash the potato filling and mix with milk, sour cream, salt and pepper and half the melted butter.
- Fill potato cavities with meat filling, then spread potatoes over the top.
- Top with parmesan, remaining melted butter and paprika.
- Bake at 375F for 25 minutes.
Notes
from the kitchen of palatablepastime.com
Nutrition
Calories: 443kcalCarbohydrates: 32gProtein: 17gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 742mgPotassium: 822mgFiber: 3gSugar: 3gVitamin A: 3906IUVitamin C: 13mgCalcium: 160mgIron: 3mg
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