Shepherd’s Pie stuffed Potatoes

Once again back to the Rachel Ray’s Look and Cook book, I think this has been our most used cookbook this month.  This is at least recipe number 2 or 3 from this book, our first one was the awesome Artichoke and Spinach Mac and Cheese.

The weather last week was awful for Spring with quite a chill in the air like a cool crisp fall morning. So that meant a toss up on what to make except it had to be something warm and comfy of course. I asked the hubby what he was in the mood for and of course got the “ It’s 8 in the morning how can I think dinner??” So I broke out the Look and Cook book because like the title says you can look and then cook, aka it has pictures. I started to flip thru it and bam, he stopped me at this recipe, well the picture of it. And voila dinner recipe is chosen. Of course you know we changed it up a bit, this time because well that’s what we do. Hubby doesn’t like mushrooms, so out they went, and we’re off beef, so sub in Turkey, and we ended up going for a more traditional shepherds pie sub in corn and peas**. These were so delicious that we ate them right away and then I gave some to my parents so I didn't get a melted cheese picture but you get the idea. Of course got this recipe got the wheels turning.. You could stuff potatoes with so many things.. Check out my Shrimp Stuffed Potatoes here

So here is our version of Rachel’s Shepard's Pie Potatoes recipe.

Shepard's Pie Potatoes 

Items Needed:

Skillet

Baking Sheet

• 8 Russet Potatoes, scrubbed clean
• 3 tbsp EVOO
• salt

• 1 lbs ground turkey
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1/4 c ketchup more to taste
• garlic powder
• salt
• pepper
• 1 package Steamfresh frozen corn, prepared according to package directions

• 1/4 c milk
• 2 tbsp margarine 
• 1/4 c sour cream
• 6 slices bacon, cooked and crumbled
• Cheese, shredded 

• Rub potatoes with the EVOO, and sprinkle with salt than place the potatoes on a foil lined cookie sheet, bake for one hour ten minutes. Remove the potatoes and allow them to cool
• When the potatoes are cool enough to work with using a sharp knife carefully cut a thin top slice off each one and scoop out the potato flesh, set aside to whip up later. Place shells back on cookie sheet and set aside 

• In a mixing bowl add the sour cream, milk, and margarine with a hand mixer set on 3 whip the potatoes until a creamy consistency 
• Meanwhile brown the turkey in a large skillet over medium high heat with 2 tbsp EVOO for about 5-6 minutes, breaking up the lumps as it cooks, add the Soy sauce and Worcestershire and cook another minute than add the ketchup. Adding more or less depending on your preference remove from heat and set aside wiping the skillet clean to use for the bacon 

• Heat up the skillet to medium high and cook bacon until just crisp ( dont over cook it will cook more in the oven)
• Fill the potato shells with the turkey and corn mixture and then top with the whipped potatoes and pop back in the oven for 8-10 minute and than remove to put on topping
• Top the potatoes with the bacon then pile on the cheese and put back in the oven until cheese is bubbly 

Heres where we forgot to take a picture of the bubbly cheese.... They looked so yummy.. oh well next time!

** Ok forgot about the peas... time just got away from me and for some reason I left them out.. guess that means we need to make this again since it was so yummy and try it with peas!!