Shepherd’s Pie Baked Potato

Why I Love This Recipe

I love how this recipe transforms simple ingredients into something totally crave-worthy. The seasoned ground beef and creamy mushroom filling pair perfectly with the soft baked potato, and that bubbly melted cheese on top seals the deal. It’s hearty, budget-friendly, and great for customizing with whatever I have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (baked and hollowed out)

• 1 lb ground chuck

• 1 can cream of mushroom soup

• 1 can corn, drained

• Heavy whipping cream (to taste)

• Salt (to taste)

• Pepper (to taste)

• “Slap Ya Mama” seasoning (or your preferred blend)

• Shredded cheddar cheese (or any melting cheese)

• Butter (to taste)

• All-purpose seasoning blend (to taste)

• Garlic Parmesan dry seasoning (optional)

Directions

1. Prepare the Potatoes: I bake the potatoes until they’re tender, then let them cool slightly. I carefully cut off the tops and scoop out the centers, leaving just enough potato around the edges to hold their shape. I set the scooped-out potato aside for another use (like mashed potato cakes or soup).

2. Cook the Ground Chuck: In a skillet over medium heat, I cook the ground chuck until it’s browned. I drain any excess fat if needed.

3. Prepare the Filling: I stir in the cream of mushroom soup, drained corn, and a splash of heavy cream. I let the mixture simmer until heated through. I season it with salt, pepper, “Slap Ya Mama” seasoning, and garlic Parmesan seasoning if I’m using it. If the filling feels too thick, I add a bit more cream to loosen it up.

4. Stuff the Potatoes: I fill each hollowed-out potato generously with the beef and corn mixture.

5. Top and Bake: I top each potato with a generous amount of shredded cheddar cheese and a small pat of butter. I return them to a 375°F oven for 5–10 minutes, just until the cheese is melted and bubbly.

6. Serve: I serve them hot, garnished with a sprinkle of extra seasoning or chopped parsley if I want a little color.

Servings and timing

This recipe makes about 4 stuffed baked potatoes, depending on the size of the potatoes used. It takes around 45–50 minutes total, including baking and prep.

Variations

Sometimes I mix the scooped-out potato back into the filling to make it even heartier. I’ve also used ground turkey or leftover shredded beef instead of ground chuck. If I want extra veggies, I add peas or diced carrots to the skillet. And for a spicy twist, I use pepper jack cheese or add hot sauce to the filling.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven at 350°F until warmed through, or in the microwave in short intervals. To keep the cheese from overcooking, I cover the potatoes loosely with foil when reheating in the oven.

FAQs

Can I make these ahead of time?

Yes, I assemble the potatoes ahead and store them covered in the fridge. When I’m ready to serve, I bake them until hot and the cheese is melted.

What’s the best potato for this recipe?

I usually use large russet potatoes—they’re sturdy, fluffy inside, and hold their shape well after baking and hollowing.

Can I freeze them?

I don’t recommend freezing the whole baked potatoes, as the texture can get grainy. But the filling freezes well if I want to prep it in advance.

What can I use instead of cream of mushroom soup?

I’ve used cream of chicken or cream of celery soup with great results. A homemade béchamel also works if I want to skip the canned version.

How can I make this vegetarian?

I swap the ground chuck for plant-based crumbles or lentils and use a cream of mushroom base. It still tastes hearty and satisfying without the meat.

Conclusion

This Shepherd’s Pie Baked Potato is one of my favorite comfort food mashups. It’s warm, filling, and full of flavor, with just the right mix of creamy, cheesy, and savory. Whether I’m making a cozy dinner for two or feeding a small crowd, this twist on a classic is always a winner.

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