There are some cooking tasks that I don't mind. Washing the dishes after baking or making a meal never really bothers me. At least not as much as seeing the dirty dishes on the counter. Kneading bread dough, washing lettuce, chopping onions - all fine in my book. Peeling potatoes, however . . .
Peeling potatoes is my least favorite task. I avoid it at all costs.
In fact, I'm secretly hoping that I can raise my kids to love peeling potatoes so that I will never have to peel another potato again. I'm starting with this one in utero by playing potato peeling sounds directly to my belly and eating lots of mashed potatoes. I'll let you know how it goes. Some parents play Mozart to make their kids smarter. Others are me.
Since I dislike peeling potatoes so much, I find myself collecting recipes where peeling is not required. We have smashed potatoes at our house, and oven fries always have the skin on. I was excited when I ran across a recipe for shepherd's pie baked potatoes on Holly's website and realized I could have shepherd's pie without making mashed potato topping. So many steps cut out, including the peeling! Win. Holly's recipe looked delicious, but due to my husband's non-tomato preference, I knew there was too much tomato soup and sauce in it to fly at our house. Instead, I stole the idea and used a skillet shepherd's pie recipe that I love for the topping.
I love baked potatoes in general, but this is one of my new favorite ways to top them. I like all the veggies in it, and it is just saucy enough to be able to mix in with the baked potato underneath. Beside cutting out a lot of steps and work in making the mashed potatoes for a regular shepherd's pie, using a baked potato also cuts out a lot of butter and cream. I like it when easier recipe alternatives also are better for me. And faster. Which is good because I think we've still got at least a few more years before I can put baby #1 to work peeling them for me.
Shepherd's Pie Baked Potato