“My father was such a big fan of this dish! He went back for thirds and has been asking when I’ll make it again.”

This recipe combines the comforting flavors of shepherd’s pie with the satisfying heartiness of a baked potato. It features a savory ground chuck filling, creamy mushroom sauce, sweet corn, and a cheesy topping, all nestled within a perfectly baked potato.

Shepard’s Pie Baked Potato!

Ingredients::

Instructions:

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly. Prick them several times with a fork. Rub the potatoes with a little oil, salt, and pepper. Bake for approximately 1 hour, or until tender when pierced with a fork.
2. Cook the Ground Chuck: While the potatoes are baking, cook the ground chuck in a skillet over medium-high heat. Season with salt, pepper, and Slap Ya Mama seasoning. Cook until browned, breaking it up with a spoon. Drain any excess grease.
3. Prepare the Filling: Add the cream of mushroom soup, canned corn, heavy whipping cream, and season blend to the skillet with the ground chuck. Stir well and bring to a simmer. Reduce heat and let it simmer for about 5-10 minutes, allowing the sauce to thicken slightly.
4. Assemble the Baked Potatoes: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Carefully slice each potato lengthwise and gently fluff the inside with a fork, mixing in the butter, salt, pepper and garlic parmesan seasoning.
5. Fill the Potatoes: Spoon the ground chuck and corn mixture into the hollowed-out potatoes.
6. Add Cheese: Top each filled potato with shredded cheese.
7. Melt the Cheese: Return the filled potatoes to the oven or place them under a broiler until the cheese is melted and bubbly.
8. Serve: Remove from the oven and let them cool slightly before serving. Enjoy!