3. Prepare the Mashed Potato Topping
Scoop Potato Flesh: Once the baked potatoes are cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the fluffy potato flesh into a large bowl, leaving about 1/4 to 1/2 inch of potato inside the skin to form a sturdy shell.
Mash Potatoes: Add the butter, heavy whipping cream, salt, pepper, and about 1/2 cup of the shredded cheese to the scooped-out potato flesh. Mash with a potato masher or fork until smooth and creamy. Adjust the amount of heavy cream to achieve your desired consistency. Taste and adjust seasonings as needed.
4. Assemble and Finish Baking
Fill Potato Shells: Spoon a generous amount of the prepared meat filling into each hollowed-out potato half.
Top with Mashed Potatoes: Carefully spoon the cheesy mashed potato mixture on top of the meat filling, mounding it nicely. You can use a fork to create little peaks for extra crispiness.
Add More Cheese: Sprinkle the remaining shredded cheese over the top of the mashed potato topping.
Final Bake: Place the stuffed potato halves back onto a baking sheet. Bake in the preheated 400°F (200°C) oven for 10-15 minutes, or until the cheese is melted and bubbly and the mashed potato topping is lightly golden.
Serving
Serve your Shepherd’s Pie Baked Potatoes hot, perhaps with a side salad for a complete meal. Enjoy!