Entree: United States – Twice-Baked Potatoes with Beef and Corn

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) Lean ground beef
- 4 large (about 3 lb (1.36 kg)) Russet potatoes
- 1 small (3 7/8 oz (110 g)) Yellow onion
- 1/2 cup (75 g) Frozen corn
- 1 cup (100 g) Monterey Jack cheese

Show original ingredient measurements

- 1 lb (454 g) Lean ground beef
- 4 large (about 3 lb / 1.36 kg) Russet potatoes
- 1 small (110 g) Yellow onion
- 1/2 cup (75 g) Frozen corn
- 1 cup (100 g) Monterey Jack cheese

Instructions

1. Preheat oven to 400°F (200°C). Scrub Russet potatoes and prick each with a fork; bake whole until tender when pierced, about 45–60 minutes depending on size.
2. While potatoes bake, finely dice the Yellow onion. In a skillet over medium heat, cook Lean ground beef with the diced Yellow onion, breaking up meat, until fully cooked, about 8–10 minutes. Stir in Frozen corn and heat through for 2–3 minutes; remove from heat.
3. When potatoes are cool enough to handle, halve each potato lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
4. Mash the scooped potato flesh lightly and mix it with the beef, corn, and half of the Monterey Jack cheese until combined.
5. Spoon the filling back into the potato shells, mound slightly, and top each with remaining Monterey Jack cheese.
6. Return stuffed potatoes to the oven and bake until cheese is melted and filling is heated through, about 15–20 minutes. Serve hot.