Preheat your oven to 400°F (200°C).
Prick each Russet potato several times with a fork. Rub with olive oil and sprinkle with kosher salt.
Place directly on the oven rack or a baking sheet and bake for 45–60 minutes, or until fork-tender.
Step 3 — Make the Mashed Potato Filling:
Once baked and cool enough to handle, slice each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a small border inside the skins.
Mash the scooped-out potato with butter, salt, pepper, nutmeg, and milk, until creamy. Stir in the cheddar cheeseand parmesan (if using). Adjust texture with extra milk if needed.
Step 4 — Assemble the Baked Potatoes:
Fill each hollowed-out potato skin with a generous spoonful of the Shepherd’s Pie filling.
Baking tools
Pipe or spoon the mashed potato mixture on top.
Sprinkle with additional cheddar cheese and bake at 375°F (190°C) for 10–15 minutes, until the tops are golden and heated through.
Step 5 — Garnish & Serve:
Sprinkle with fresh chives or parsley and chili flakes (if desired).
Serve hot with a side salad or on their own as a hearty meal.
Storage & Make-Ahead Tips:
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