Shepherd's Pie Twice Baked Potatoes | Idaho Potato Commission

Name: Shepherd's Pie Twice Baked Potatoes | Idaho Potato Commission
Ingredients: 4 large Idaho&reg; potatoes; olive oil; 8 ounces ground beef; &frac12; cup chopped onion; 1 teaspoon salt; 1 garlic clove, minced; &frac34; cup canned tomato sauce (not spaghetti sauce); 2 cups frozen vegetable medley (carrots, peas, corn, and green beans), thawed; &frac12; cup beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon chopped fresh rosemary; 4 tablespoons (2 ounces) unsalted butter, softened; &frac14; cup whole milk; &frac34; cup shredded cheddar cheese; &frac12; teaspoon salt

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- Preheat oven to 425°F. Place potatoes on a baking sheet. - Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. - Bake for 45-60 minutes or until fork-tender. Lower...

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Ingredients

4 large Idaho&reg; potatoes
olive oil
8 ounces ground beef
&frac12; cup chopped onion
1 teaspoon salt
1 garlic clove, minced
&frac34; cup canned tomato sauce (not spaghetti sauce)
2 cups frozen vegetable medley (carrots, peas, corn, and green beans), thawed
&frac12; cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary
4 tablespoons (2 ounces) unsalted butter, softened
&frac14; cup whole milk
&frac34; cup shredded cheddar cheese
&frac12; teaspoon salt

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