Pate Chinois, a popular Québécois dish, is a twice baked potato with a Shepard’s pie filling inside.

– 4 russet potatoes
– 1/2 cup whole milk
– 2 tbsp unsalted butter
– 1 onion
– 200g ground beef
– 1 clove garlic
– 2 tsp apple cider vinegar
– Salt and ground black pepper, to taste
– 1 cup corn niblets
– 1/4 cup fresh parsley

Cooking Instructions:
1. Preheat oven to 200C. Bake pricked potatoes for 45 minutes to 1 hour. Cool to room temperature.
2. Halve potatoes lengthwise and scoop out most of flesh.
3. Mash the potatoes with 1/4 cup milk and 1/4 tsp salt. Set aside.
4. In a large skillet, heat butter over medium. Add onions and cook until brown, about 5 minutes.
5. Add beef, garlic, 1/4 tsp salt, pepper. Cook, breaking up large pieces, until beef is cooked through and brown, about 10 minutes.
6. Stir in remaining 1/4 cup milk and corn niblets.
7. Preheat oven to 175C.
8. Scoop filling into potato skins.
9. Bake for 25 to 30 minutes, until filling is bubbling.
10. If desired, sprinkle with grated cheese and bake for another 5 minutes.
11. Serve warm.