Pub-Inspired Shepherds Potato Skins

USE - Shepherds Potato Skins (3)

Sometimes a new recipe can be inspired by the happy occasion of finding something special on a menu  – and then realizing you already have the main ingredients at home!

Yesterday, as I sipped a frosty cold beer at our local Irish pub (Murphy’s), I spied something called Shepherds Potato Skins – which I’d never heard of in my life.  That sounded pretty darn delicious… potato skins filled with shredded simmered beef, corn (or peas) smothered with melted Cheddar cheese. Yummy!!

Hey, I happen to have some ‘shredded simmered beef’ at home… namely, pot roast which had been simmered in a red wine sauce. And I also have potatoes and I can easily pick up some Cheddar cheese.  But let’s go that extra step… let’s dollop on some sour cream and add a bit o’ chopped green onion. Now we’re talking!    ; o )

Get two meals!!     First make ‘Good Old-Fashioned Yankee Pot Roast with Red Wine & Thyme Gravy’ and then use the leftovers for ‘Pub-Inspired Potato Skins’!!

USE - Good Old-Fashioned Yankee Pot Roast -myyellowfarmhouse.com (2)

Incidentally, I had already ordered regular potato skins – which were AWESOME – before spying the Shepherds Potato Skins on the menu… so I have no idea what they look like or taste like, but I’ll find out next time I go to Murphy’s.   (Don’t you just LOVE Irish pubs??!!)

++ UPDATE – I returned to Murphy’s Pub and tried their Shepherd’s Potato Skins, which weren’t potato skins at all but slices of fried potato with a bit of a mixture of meat, corn and peas sprinkled with cheese.  I like mine MUCH better!!

small red heart

INGREDIENTS & METHOD

  • 4 large baking potatoes, such as Russet
  • 2 tsp. olive oil
  • ¼ tsp salt
  • 2 – 2 1/2 cups leftover shredded meat – such as leftover pot roast or pulled pork
  •      ++  Could also use leftovers from Sloppy Joes etc. etc. 
  • ½ cups frozen peas – cooked
  • 1/2 cup frozen corn – cooked –  OR –  drained canned corn 
  • 2 tsp. tomato paste      ++ Freeze extras in small portions in a freezer bag
  • 1/2  salt
  • 1/4 pepper
  • 1/8 – 1/4 tsp. paprika
  • cooked potato scrapped from potato skins
  • ½ cup sour cream     ++ Plus more to dollop on top right before serving. 
  • 2 Tbs. SOFTENED butter
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs. chopped green onions – top part only       ++ a.k.a spring onions
  •    ++  Plus more to sprinkle on before serving
  • 2 cups shredded SHARP American cheese  ++ I recommend shredding it yourself. I recently learned that ‘stuff’ is added to the ‘already shredded cheese’ to prevent it from clumping.  So now I know why the pre-shredded cheese never tastes as good…
  • Toppings – sour cream & chopped green onions

METHOD

Oven at 350 F

Scrub potatoes thoroughly under running water & dry.  Place potatoes in a medium bowl. Pour on 2 tsp. olive oil and sprinkle on 1/4 tsp. salt. Toss potatoes with olive oil and salt. Pierce potatoes in several places with a fork – which allows the steam to escape.  Place potatoes on the middle rack of oven.  Bake for an hour – or until a knife goes into potatoes easily.  ++  Place a large piece of foil on the bottom rack to catch any drips from the potatoes.

While waiting for the potatoes to bake, mix together the shredded meat, peas, corn, tomato paste, salt, pepper and paprika. Cover and set aside.

In a small bowl mix ½ cup sour cream, 2 Tbs. SOFTENED butter, 1/2 tsp. salt, 1/4 tsp. pepper and 2 Tbs. chopped green onions – top part only.  Cover and set aside.

Once potatoes are cooked, remove from the oven and cut potatoes in half lengthwise.   Scoop out most of the potato, leaving about 1/4’” around the edges of the potato.

++ Leave oven on at 350F !!

Mash the cooked potato you’ve removed from the potato skins with a fork. Add sour cream mixture and blend until well mixed.

Warm up meat and veggies mixture a few minutes in a microwave until heated through. Divide equally among the 8 potato halves.

Divide the potato/sour cream mixture in the same way.  Sprinkle tops with 2 cups shredded cheese.  ++  Don’t worry about being too fancy when you add the potato mixture – it’s sticky!

Bake at 350F – again on the middle rack – f0r 20 – 25 minutes.   ++ They’ll probably be ready in 20 minutes because everything is already hot.  

Dollop on lots of sour cream and sprinkle on some chopped green onion. ++ I suggest enjoying a cold beer in a frosty mug so you can pretend you’re at your favorite pub!!

16 thoughts on “Pub-Inspired Shepherds Potato Skins

  1. What am I to do with you? I make roasts of all kinds just to prepare sandwiches with the leftovers. This little system has done me very well for more years than I care to admit. And now you come along with your shepherds potato skins recipe. Now I’ll have to make a big enough roast so that I can make both, your shepherds skins one night and my sandwiches the next. I hope you’ll think twice before posting another recipe using roast leftovers. Haven’t I suffered enough?
    Wishing you and yours a wonderful Easter together, Cecile.

    • You poor, suffering little guy! (As always, you crack me up!!)
      I wish I did as much cooking for myself as you do… As you know, I’m not very good at keeping myself well-fed. So – I’ll just move in with you & we can eat roasts, and sandwiches… and Shepherds Potato Skins!! ; o )
      Wishing you have a lovely Easter John. What’s on the menu?
      I’m heading out with my son and his family for a buffet. That being said, such bad timing ’cause almost a week ago I started on a ‘cleanse’ and will have to only eat ‘healthy’. (I might have to cheat… to a bit!)

      • You started a cleanse the week before Easter? We really do need to talk, Cecile.
        I’ll be baking a ham today. It’s an annual event. Not so much the baking but seeing whether Max will help himself to it while I’m in another room. He was on a streak of 3 Easters in a row but I foiled his plans for the last two. This is my break even year. It’s probably just my imagination but I’d swear he’s spending more time in the kitchen today than he normally does — and I haven’t even taken the ham out of the fridge yet. Looks like the battle lines are being drawn …
        Buona Pasqua, Cara.

        • Actually, my dear John, I have recently seen a neurologist for the Brain Fog I’ve had for about eight months… I guess I’ll have to blame starting the cleanse the week before Easter, when we had plans for a Big Easter brunch at this really cool restaurant housed in an old train station, on My Brain Fog.
          Max getting into you Easter hams reminds me of when the Bumpess’ hounds got into the Thanksgiving turkey in one my favorite movies “A Christmas Story”. And I’m sure Max somehow DID know the ham was going to be cooked yesterday. Dogs just have a way of knowing!! ; o )
          Joyeux Pâques Cher!!

  2. Without a doubt, your version is waaay better. This recipe is a killer I want this right now 🙂 .. Pinning and sharing on FB with my readers. Thanks for this recipe Cecil.

  3. Sour cream and green onion sounds like a very delicious topping. I love potatoes but I don’t cook them often, because I usually over eat them. You make me want to have potato tomorrow…thanks for sharing!

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