Sheperd's Pie Stuffed Potatoes

I caught a few minutes of the Rachael Ray show yesterday, and her recipe for Shepherd's Pie Stuffed Potatoes looked like something my family would really enjoy, so I'm going to attempt it tonight. Here's my adapted version:

SHEPHERD'S PIE STUFFED POTATOES (adapted from Rachael Ray)
4 russet potatoes, scrubbed clean and wrapped in tinfoil
1 lb. ground beef
1/2 onion, diced
1/2 c. mushrooms, washed and chopped
1/2 c. frozen corn
2 tbsp. butter
2 tbsp. Worcestershire sauce
2 tbsp. French Onion Dip Mix
2 tbsp. flour
1 c. beef broth or water
1/2 c. sour cream
1 tsp. Smoked Spanish Paprika
1/2 c. smoked Gouda cheese, grated

Bake potatoes at 400 F for about 1 hour. Remove from tinfoil and let them cool off before carefully slicing them open and scooping out the insides. While potatoes are baking, brown the beef, onion, and mushrooms in a skillet and drain well. Stir in corn, butter, and Worcestershire sauce. Sprinkle with French Onion dip mix and flour and cook for about a minute. Pour in beef broth and let it simmer until liquid has reduced and thickened. In a separate bowl, mash the reserved insides of the potatoes along with sour cream, smoked paprika, and grated cheese. To assemble, scoop meat mixture into potato skins, then top with a generous helping of mashed potato mixture. Place under the broiler for about 5 minutes.
I made a few changes to Rachael's recipe, not because her's doesn't sound fabulous, but just because I don't want to hear, "What are the red things in my potatoes?" and "Why does the meat taste funny?" My kids aren't ready for bell peppers and dijon mustard in their shepherd's pie just yet!

Update: These were good - very filling - but alot of extra work for the exact same flavour as regular shepherd's pie. Next time, it's all just going in the casserole dish.