Lark’s Recipe: Shepherd’s Pie Stuffing Spud

by

How could anyone go wrong with this?

I just love making a whole meal in an individual sized serving!

Shepard’s Pie Stuffed Spud
4 Lg. Baker Potato’s
1 lb. Extra Lean Ground Beef~cooked
1 (15 oz.) Cut Green Beans~drained
2 (8oz.) Tomato Sauce~ garlic, basil style
4 oz. Sour cream
2 C. Sharp Cheddar Cheese

Preheat oven to 400
Bake potato’s for 1 hour or until cooked through.
Cut tops off potato’s length wise, scoop out?innards of potatoes.
Place in a bowl and add in the?sour cream and cheese, set aside.
In a small sauce pan heat up the meat,?tomato sauce, green beans.
Fill each potato with the meat mixture.
Heat in oven again for another 5 minutes.
Serve along side the creamy, cheese potato filling.

Now that’s a HOT potato!

Lark

Author & Creator of:

http://www.larkscountryheart.com/
http://www.countrycooksacrossamerica.com/