Ingredients
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4 medium russet potatoes
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1 tbsp olive oil
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8 oz 93% lean ground beef
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1 (8 oz) can no-salt-added tomato sauce
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1 cup frozen corn, thawed
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1 tbsp chili powder
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1 tsp smoked paprika
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1/4 cup shredded reduced-fat Cheddar
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1/4 cup chopped cilantro
Steps
1
With a fork, prick the potatoes all over. Place in a microwave-safe dish. Cover with vented plastic and microwave 5 min. Using tongs or a fork, carefully turn potatoes over and continue microwaving 5–8 min., until fork-tender.
2
Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Add the beef and cook 5 min., until browned, breaking up with back of spoon. Stir in the tomato sauce, corn, chili powder, and paprika. Cook 3 min., until beef is cooked. Season with salt and pepper to taste.
3
Halve potatoes lengthwise and scrape and fluff insides with fork. Season with salt. Spoon beef mixture over potato halves. Sprinkle with the Cheddar and garnish with the cilantro.
