Shepherd’s Pie Baked Potatoes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.

2. 2

   Using a fork, prick the potatoes all over. Place on a plate. Cook in the microwave oven for 8 minutes or until tender, turning them over halfway through. Let rest for 5 minutes.

3. 3

   Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil until just starting to brown, breaking the meat up with a wooden spoon. Season with salt and pepper. Add the water, Worcestershire sauce and onion powder. Mix well. Remove from the heat.

4. 4

   Cut the potatoes in half lengthwise. Slightly trim the rounded base of each potato half to stabilize them. Place the potatoes on the baking sheet.

5. 5

   Using a spoon, scoop out the potato flesh, leaving about ¼ inch (5 mm) of flesh all around, and place in a bowl. Mash the potato flesh with a fork. Add the milk and butter. Mix well. Season with salt.

6. 6

   Divide the meat mixture among the hollowed-out potatoes. Top with the creamed corn and the mashed potatoes. Sprinkle with paprika.

7. 7

   Bake in the oven for 15 minutes or until the mashed potatoes are golden. Serve with ketchup, if desired.