Shepherd's Pie Potato Boats

INSTRUCTIONS

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Scrub the potatoes thoroughly under cold running water to remove any dirt.
3. 3 Pierce the potatoes several times with a fork to allow steam to escape while baking.
4. 4 Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
5. 5 Once baked, allow the potatoes to cool slightly before handling.
6. 6 In a skillet over medium heat, cook the ground beef until browned and cooked through.
7. 7 Add diced onion and peas to the skillet and cook until the onions are translucent and the peas are tender.
8. 8 Stir in the FlavorGod Ketchup Seasoning, ensuring it's evenly distributed throughout the beef mixture.
9. 9 Season the mixture with FlavorGod Himalayan Salt & Pink Peppercorn to taste.
10. 10 Add diced yellow pepper to the skillet, cooking for an additional 2-3 minutes until the pepper is slightly softened.
11. 11 Remove the skillet from heat and set aside.
12. 12 Once the potatoes have cooled slightly, slice them in half lengthwise.
13. 13 Using a spoon, carefully scoop out the flesh from each potato half, leaving a thin layer of potato inside the skin to create a boat-like shape.
14. 14 Place the scooped potato flesh into a mixing bowl. Add butter and FlavorGod Ranch Seasoning, then mash until smooth and well combined.
15. 15 Divide the beef and vegetable mixture evenly among the potato boats, pressing gently to pack the filling.
16. 16 Top each boat with a generous sprinkle of shredded cheese.
17. 17 Preheat your oven to 400°F (200°C).
18. 18 Place the filled potato boats on a baking sheet lined with parchment paper or aluminum foil.
19. 19 Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the tops are lightly golden brown.
20. 20 Once baked, remove the potato boats from the oven and allow them to cool slightly before serving.
21. 21 Garnish with fresh herbs, if desired, and enjoy!