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(alternately, bake in the oven at degrees f on a baking sheet until cooked through and fork tender, about hour.) let cool slightly. cut a / -inch-thick slice off the top of each potato. carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, tablespoons butter and teaspoon
the potato bowls on a baking sheet. preheat the oven to degrees f. meanwhile, melt tablespoon butter in a large skillet over medium heat. add the carrots and cook, stirring occasionally, until softened and lightly browned, to minutes. add the beef and cook, breaking it up with a wooden spoon, until cooked...
https://www.foodnetwork.com/recipes/food-network-kitchen/shepherds-pie-potato-bowls-4538897