Shepherd's PIe Twice-Baked Potatoes

his spin on stuffed potatoes makes for a filling meal. Serve with a green salad alongside it, and satisfaction is guaranteed even for hearty appetites. Ingredients 6 large russet potatoes 2 tablespoons olive oil 1 pound ground beef 1 medium onion, chopped 1 medium green pepper, chopped 1 medium sweet red pepper, chopped 4 garlic cloves, minced 1 package (16 ounces) frozen mixed vegetables 3 tablespoons Worcestershire sauce 1 tablespoon tomato paste 1 tablespoon steak seasoning 1/4 teaspoon salt 1/8 teaspoon pepper Dash cayenne pepper 2 teaspoons paprika, divided 1/2 cup butter, cubed 3/4 cup heavy whipping cream 1/4 cup sour cream 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese 2 tablespoons minced chives TOPPINGS: 1 teaspoon paprika 1/2 cup shredded cheddar cheese 1 tablespoon minced chives Directions Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender. In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings. Nutritional Facts 1 stuffed potato equals 986 calories, 56 g fat (32 g saturated fat), 183 mg cholesterol, 1,066 mg sodium, 86 g carbohydrate, 11 g fiber, 37 g protein.