Ground Beef- and Corn-Topped Potato Skins

Name: Ground Beef- and Corn-Topped Potato Skins
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges baking potatoes; 227 grams can tomato sauce; 59 milliliters chive-and-onion sour cream potato topper (from 12-oz container); 237 milliliters Green Giant® Niblets® frozen whole kernel corn; 2 Tbsps green onions, sliced (about; 227 grams lean (at least 80%) ground beef; 0 teaspoons pepper; 1 plum (Roma) tomato, chopped; 1 teaspoons salt

Need a gluten free hor d'oeuvre? Ground Beef- and Corn-Topped Potato Skins could be a great recipe to try. This recipe serves 4. One portion of this dish contains roughly 17g of protein, 7g of fat, and a total of 247 calories. Head to the store and pick up baking potatoes, ground beef, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Pierce potatoes with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 to 10 minutes, turning after 4 to 5 minutes, until tender.

Ingredients you will need

Potato

Equipment you will use

Paper Towels

Microwave

Oven

Let stand about 5 minutes until cool enough to handle.

Cut potatoes in half lengthwise. Scoop out about 2 tablespoons of pulp from center of each half; place in medium bowl. Reserve potato shells. Mash potato pulp with fork. Stir in sour cream; set aside.

Ingredients you will need

Sour Cream

Potato

Pasta Shells

Equipment you will use

Bowl

Meanwhile, in 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in corn, tomato sauce, onions and tomato. Cook 3 to 4 minutes, stirring occasionally, until hot and bubbly.

Ingredients you will need

Salt And Pepper