Ingredients
6 large russet potatoes2 tablespoons olive oil1 pound ground beef1 medium onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced1 package (16 ounces) frozen mixed vegetables3 tablespoons Worcestershire sauce1 tablespoon tomato paste1 tablespoon steak seasoning1/4 teaspoon salt1/8 teaspoon pepperDash cayenne pepper2 teaspoons paprika, divided1/2 cup butter, cubed3/4 cup heavy whipping cream1/4 cup sour cream1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese1/4 cup shredded Parmesan cheese2 tablespoons minced chivesTOPPINGS:1/2 cup shredded cheddar cheese1 tablespoon minced chives1 teaspoon paprika
Preparation
Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.
In a large skillet, cook and crumble the beef with 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 potatoes are cool enough to handle, cut a thin slice off the top of each and discard tops. 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 1 teaspoon paprika.
Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.
