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Transform the classic Shepherd’s Pie into a fun, individualized meal with these loaded baked potatoes! Featuring a savory ground chuck filling with corn and a creamy mushroom sauce, topped with fluffy, cheesy mashed potatoes, this dish is pure comfort in every bite.
Ingredients:
For the Baked Potatoes
| Ingredient | Quantity |
| Large Russet potatoes | 4-6 (or enough for desired servings) |
| Butter | 2-3 tablespoons |
| Heavy whipping cream | 1/4 – 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Shredded cheese | 1/2 – 1 cup (plus more for topping) |
For the Meat Filling
| Ingredient | Quantity |
| Ground chuck | 1 pound |
| Can cream of mushroom soup | 1 (10.5 oz) |
| Can of corn (drained) | 1 (15 oz) |
| Season blend | 1-2 teaspoons |
| Garlic Parmesan dry seasoning | 1 teaspoon (or to taste) |
| “Slap Ya Mama” seasoning | 1/2 teaspoon (or to taste) |
| Salt | To taste |
| Pepper | To taste |
How to Make Shepherd’s Pie Baked Potato
1. Prepare the Baked Potatoes
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep Potatoes: Scrub the potatoes clean. Prick each potato several times with a fork.
- Bake Potatoes: Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 60-90 minutes, or until they are very tender when squeezed or pierced with a fork. Baking time will vary greatly depending on potato size.
- Cool Slightly: Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle.
2. Prepare the Meat Filling
- Brown Ground Chuck: While the potatoes are baking, brown the ground chuck in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add Seasonings: Stir in the season blend, garlic Parmesan dry seasoning, “Slap Ya Mama” seasoning, salt, and pepper. Cook for another 1-2 minutes, stirring to combine the seasonings with the meat.
- Combine with Soup and Corn: Reduce heat to medium-low. Stir in the can of cream of mushroom soup and the drained can of corn. Simmer gently for 5-7 minutes, allowing the flavors to meld. Keep warm.
3. Prepare the Mashed Potato Topping
- Scoop Potato Flesh: Once the baked potatoes are cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the fluffy potato flesh into a large bowl, leaving about 1/4 to 1/2 inch of potato inside the skin to form a sturdy shell.
- Mash Potatoes: Add the butter, heavy whipping cream, salt, pepper, and about 1/2 cup of the shredded cheese to the scooped-out potato flesh. Mash with a potato masher or fork until smooth and creamy. Adjust the amount of heavy cream to achieve your desired consistency. Taste and adjust seasonings as needed.
4. Assemble and Finish Baking
- Fill Potato Shells: Spoon a generous amount of the prepared meat filling into each hollowed-out potato half.
- Top with Mashed Potatoes: Carefully spoon the cheesy mashed potato mixture on top of the meat filling, mounding it nicely. You can use a fork to create little peaks for extra crispiness.
- Add More Cheese: Sprinkle the remaining shredded cheese over the top of the mashed potato topping.
- Final Bake: Place the stuffed potato halves back onto a baking sheet. Bake in the preheated 400°F (200°C) oven for 10-15 minutes, or until the cheese is melted and bubbly and the mashed potato topping is lightly golden.
Serving
Serve your Shepherd’s Pie Baked Potatoes hot, perhaps with a side salad for a complete meal. Enjoy!