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Twice-baked Russet potatoes overflowing with seasoned ground beef, sweet corn, and melted cheddar cheese.

Cheesy Beef and Corn Stuffed Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 4 large Russet potatoes
  • 1 lb ground beef (85/15 lean)
  • 1 cup sweet corn kernels, drained
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1/4 cup sour cream
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp sliced green onions

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes, pierce with a fork, rub with olive oil and salt, and bake for 60 minutes or until fork-tender.
  3. While potatoes bake, brown ground beef in a skillet over medium-high heat until fully cooked, draining excess fat.
  4. Add diced onion and garlic to the skillet and sauté for 4-5 minutes until translucent.
  5. Stir in the corn, paprika, cumin, salt, and pepper; cook for 3 minutes then remove from heat.
  6. Slice baked potatoes in half lengthwise and scoop out the centers into a mixing bowl, leaving a 1/4-inch thick shell.
  7. Mash the potato centers and combine with the beef and corn mixture, sour cream, and 1/2 cup of the cheddar cheese.
  8. Spoon the filling back into the potato shells and place on a baking sheet.
  9. Top with the remaining 1/2 cup of cheddar cheese.
  10. Bake for 10-15 minutes until the cheese is melted and bubbly.
  11. Garnish with sliced green onions and serve warm.