This recipe is easy and flexible. Plus, you can make the meat filling while the potatoes are baking and can have a hearty dinner on the table in no time! Click here for more recipes like this from A Kitchen Addiction.
- 4 large baking potatoes, scrubbed and pierced with a fork
- 1/4 cup plain Greek yogurt or reduced-fat sour cream
- 1 tablespoon chopped chives
- 1 lb 93% lean ground beef
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1/2 of a medium-sized onion, coarsely chopped
- 2 garlic cloves, minced
- 1 (12 ounce) can no salt added kernel corn
- 1 (6 ounce) can no salt added tomato sauce
- 3/4 cup salsa
- Shredded reduced-fat cheddar cheese, optional
Preheat oven to 375. Place potatoes in a shallow baking dish and bake for 30-40 minutes or until skin is crispy and center is tender when pierced with a fork. Let stand about 5 minutes or until cool enough to handle.
Cut potatoes in half lengthwise. Scoop out insides, leaving about 1/4 inch on the sides to support the skins. Reserve skins. Place the scooped out potato in a medium-sized bowl. Mash in 1/4 tsp salt, yogurt, and chives. Set aside.
Meanwhile, in a skillet, cook beef, salt, pepper, onion, and garlic over medium-high heat. Stir frequently until beef is thoroughly cooked. Drain off excess fat and rinse with hot water in colander.
Return beef mixture to skillet. Stir in corn, tomato sauce, and salsa. Cook for 3-4 minutes, stirring occasionally, until hot and bubbly.
Spoon beef mixture evenly into potato skins. Top each with mashed potatoes. Sprinkle with cheese. Return to oven and bake until thoroughly heated and cheese is melted.