|
|
Preparation time
25 minutes
Total time:
50 minutes
|
Ingredients
-
2 large red or russet potatoes, scrubbed clean
-
1/4 lb (115 g) lean ground beef
-
1 tsp (5 ml) vegetable oil
-
2 tbsp (30 ml) water
-
1 tsp (5 ml) Worcestershire sauce
-
1/2 tsp onion powder
-
1/4 cup (60 ml) milk
-
1 tbsp butter
-
1/2 cup (125 ml) cream style corn
-
Paprika, to taste
|
Directions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- Using a fork, prick the potatoes all over. Place on a plate. Cook in the microwave oven for 8 minutes or until tender, turning them over halfway through. Let rest for 5 minutes.
- Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil until just starting to brown, breaking the meat up with a wooden spoon. Season with salt and pepper. Add the water, Worcestershire sauce and onion powder. Mix well. Remove from the heat.
- Cut the potatoes in half lengthwise. Slightly trim the rounded base of each potato half to stabilize them. Place the potatoes on the baking sheet.
- Using a spoon, scoop out the potato flesh, leaving about ¼ inch (5 mm) of flesh all around, and place in a bowl. Mash the potato flesh with a fork. Add the milk and butter. Mix well. Season with salt.
- Divide the meat mixture among the hollowed-out potatoes. Top with the creamed corn and the mashed potatoes. Sprinkle with paprika.
- Bake in the oven for 15 minutes or until the mashed potatoes are golden. Serve with ketchup, if desired.
|
|