Ingredients

The following ingredients have 6 Servings
  • 6 large russet potatoes
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 package (16 ounces) frozen mixed vegetables
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon steak seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 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:
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon minced chives
  • 1 teaspoon paprika

Instruction

  • Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook and crumble the beef with 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 potatoes are cool enough to handle, cut a thin slice off the top of each and discard tops. 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 1 teaspoon paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.