When you see potatoes this size they are just asking to be stuffed or twice baked or turned into some kind of potato boat. So I decided to go with a comfort food with a twist. How about a roasted garlic Shepards pie potato boat? Yes, please.
- 2 Large Potatoes
- A bag of frozen summer corn
- 1 full head of roasted garlic
- Springdell ground beef
- Beef stock
- Salt and pepper to taste
- Cheese to sprinkle on top
Start by baking the potatoes. Be careful because these guys hold a lot of heat! Slice them in half the long way and let them cool. At the same time the potatoes are in the oven you can roast up a full head of garlic as well. Yummy!
While everything is cooling, brown up a package or Springdell ground beef. Drain the meat and add your salt and pepper to paste.
This party is about to happen….squeeze all of the roasted garlic into the coked ground beef. Try this without your mouth watering…I challenge you.
Next add the frozen corn and let it slowly warm up in the pan.
Add in about a 1/2 cup of beef stock. This just helps all of the flavors come together in the pan, it also forms a nice sauce for the filling.
The potatoes should be nice and cooled now so go ahead and scoop out the middles, leaving a layer of potato inside the shell.
Generously stuff the potato shells with the shepards pie filling.
I sprinkled some of the loose potato on top and then added, of course, cheese. Place in the oven to heat throughout.
During the last few minutes switch the oven over to broil and brown up the cheese. Serve and enjoy. This was a great meal, really warm and comforting.