Prepare the Baked Potatoes:

Preheat oven to 425°F (220°C).

Pierce potatoes with a fork. Rub with olive oil and sprinkle with kosher salt.

Place directly on center rack. Bake for 50–60 minutes until a knife easily pierces through.

Let cool slightly. Slice off the top and scoop out the flesh, leaving about ⅙ to ¼ inch wall to maintain structure.

Mash scooped-out potato with butter, salt, pepper, nutmeg, and cheddar cheese. Add milk gradually to reach a slightly firm mashed consistency. Re-season to taste.

Assemble the Dish:

Spoon the shepherd’s pie filling into the hollowed-out potato shells.

Top with mashed potato mixture.

Sprinkle with extra cheddar and parmesan cheese.

Return to the oven and bake until heated through and golden on top (about 10–15 minutes).

Garnish with chives or parsley and optional chili flakes.

Notes

For best results, use lean ground beef to avoid excess grease.

The beef filling freezes well. Store in airtight containers for up to 3 months.

You can substitute other vegetables such as corn or mushrooms based on preference.

This recipe scales easily—just prepare more potatoes and filling for a larger group.

Conclusion

Combining the hearty satisfaction of shepherd’s pie with the convenience of baked potatoes, this recipe delivers big flavor in an individual serving. Perfect for weeknight dinners or prepping ahead for busy days, it’s a meal that’s sure to please every time.

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