Shepherd's Pie Baked Potato (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large russet potatoes
02 - 1 lb ground chuck
03 - 1 can (10.5 oz) cream of mushroom soup
04 - 1 can (15 oz) corn, drained
05 - 1/2 cup heavy whipping cream
06 - 2 tbsp butter
07 - 1 tsp salt (or to taste)
08 - 1/2 tsp black pepper
09 - 1 tsp Slap Ya Mama seasoning (or Cajun seasoning)
10 - 1/2 cup shredded cheese (cheddar or your choice)
11 - 1/2 cup seasoning blend (onions, bell peppers, celery, etc.)
12 - 1 tsp garlic Parmesan dry seasoning

# Instructions:

01 - Preheat oven to 400°F. Pierce potatoes with fork and bake for 50-60 minutes until soft.
02 - Cut open baked potatoes and scoop insides into bowl. Mash with butter, heavy cream, salt, pepper, and seasoning blend. Set aside.
03 - Brown ground chuck in skillet over medium heat. Drain excess fat if needed. Add cream of mushroom soup and mix well.
04 - Stir in drained corn, salt, pepper, Cajun seasoning, and garlic Parmesan seasoning. Simmer for a few minutes.
05 - Spoon beef mixture into mashed potatoes, mixing gently. Refill potato skins with mixture.
06 - Sprinkle shredded cheese on top. Broil for 2-3 minutes until cheese is melted and bubbly.
07 - Serve hot and enjoy!

# Notes:

01 - Can use ground turkey for lighter version
02 - Add peas and carrots for traditional flavor
03 - Try different cheeses for variety

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