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Ground Beef- and Corn-Topped Potato Skins
Ground Beef- and Corn-Topped Potato Skins
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Prep Time:
25 minutes
Total Time:
25 minutes
Meaty, flavorful stuffed potatoes - a satisfying meal in one dish!
Ingredients:
  • 2 large baking potatoes
  • 1/4 cup chive-and-onion sour cream potato topper (from 12-oz container)
  • 1/2 lb lean (at least 80%) ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen whole kernel corn
  • 1 can (8 oz) tomato sauce
  • 2 green onions, sliced (about 2 tablespoons)
  • 1 plum (Roma) tomato, chopped
  • Thinly sliced chives, if desired
Instructions:
  • Pierce the potatoes with a fork and place them on a paper towel in the microwave. Microwave on High for 8 to 10 minutes, flipping halfway through, until they are tender. Allow them to cool for about 5 minutes before handling.
  • Halve the potatoes lengthwise and carefully scoop out 2 tablespoons of pulp from each half, placing it into a medium bowl. Keep the potato shells for later use. Mash the potato pulp with a fork and mix in the sour cream, then set aside.
  • In a wide skillet, sauté the seasoned beef over medium-high heat for 5 to 7 minutes until fully cooked; drain any excess fat. Add corn, tomato sauce, onions, and tomato, then cook for an additional 3 to 4 minutes until heated through and bubbly.
  • Fill potato shells with flavorful beef mixture and generously spoon 1/4 cup of creamy potato and sour cream topping over each one. Arrange on a microwave-safe platter and heat uncovered on High for 4 to 6 minutes or until piping hot. Serve promptly and garnish with fresh chives for a finishing touch.

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