I think the title of this recipe, twice-baked shepherd's pie potatoes, is pretty self-explanatory, but that isn't going to stop me from both going on and on about the deliciousness of it, or wondering WHY given all the other ways I have made twice baked potatoes, it took me so long to stuff them with shepherd's pie filling. Because after all, traditional shepherd's pie is a meat and vegetable filling topped with mashed potatoes. Usually cooked in a casserole or a skillet...but here is the beauty part. We are tossing that casserole aside in favor of stuffing the potato skin full of the filling instead. That very same potato that we scooped out the insides out of to make mashed potatoes. Which we are going top our potatoes with. Can you handle how perfect and efficient all of this is??? Let's make it!