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Ground Beef- and Corn-Topped Potato Skins

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By Betty Crocker Kitchens
Updated Jan 31, 2010
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Super spuds! Stuffed with meat and lots more, these potatoes are a meal in themselves.

Ground Beef- and Corn-Topped Potato Skins

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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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

  • Step 
    1
    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. Let stand about 5 minutes until cool enough to handle.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Spoon beef mixture into potato shells. Top each with about 1/4 cup potato and sour cream mixture. Place on microwavable platter. Microwave uncovered on High 4 to 6 minutes or until thoroughly heated. Serve immediately. Top with chives.

Nutrition

290 Calories
10g Total Fat
14g Protein
36g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
21%
Trans Fat
1/2g
Cholesterol
45mg
15%
Sodium
630mg
26%
Potassium
890mg
25%
Total Carbohydrate
36g
12%
Dietary Fiber
4g
15%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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