Ground Beef And Corn Topped Potato Skins Recipes

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STEAK, CORN AND POTATOES WITH GARLIC BUTTER



Steak, Corn and Potatoes with Garlic Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
4 tablespoons unsalted butter, at room temperature
4 cloves garlic (1 grated, 3 minced)
1/4 cup chopped fresh parsley
1 tablespoon fresh oregano
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
1 1/2 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
1/4 cup vegetable oil
6 ears of corn, kernels cut off (about 4 1/2 cups)
4 scallions, thinly sliced

Steps:

  • Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
  • Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
  • Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
  • While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
  • Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

POTATO-TOPPED GROUND BEEF SKILLET



Potato-Topped Ground Beef Skillet image

Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

2 pounds lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons herbes de Provence
1-1/4 cups dry red wine or reduced-sodium beef broth
1 can (14-1/2 ounces) reduced-sodium beef broth
1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Parmesan cheese
Minced fresh parsley, optional

Steps:

  • In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

RESTAURANT-STYLE POTATO SKINS



Restaurant-Style Potato Skins image

A wonderful appetizer for you and your family to enjoy.

Provided by Misty

Categories     Appetizers and Snacks     Cheese

Time 37m

Yield 6

Number Of Ingredients 5

6 potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
⅛ cup bacon bits
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
  • Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  • Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  • Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  • Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  • Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 40.9 g, Cholesterol 74.7 mg, Fat 32.8 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 18.5 g, Sodium 361 mg, Sugar 2 g

GROUND BEEF- AND CORN-TOPPED POTATO SKINS



Ground Beef- and Corn-Topped Potato Skins image

Super spuds! Stuffed with meat and lots more, these potatoes are a meal in themselves.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

2 large baking potatoes
1/4 cup chive-and-onion sour cream potato topper (from 12-oz container)
1/2 lb lean (at least 80%) ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen whole kernel corn
1 can (8 oz) tomato sauce
2 green onions, sliced (about 2 tablespoons)
1 plum (Roma) tomato, chopped
Thinly sliced chives, if desired

Steps:

  • Pierce potatoes with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 to 10 minutes, turning after 4 to 5 minutes, until tender. Let stand about 5 minutes until cool enough to handle.
  • Cut potatoes in half lengthwise. Scoop out about 2 tablespoons of pulp from center of each half; place in medium bowl. Reserve potato shells. Mash potato pulp with fork. Stir in sour cream; set aside.
  • Meanwhile, in 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in corn, tomato sauce, onions and tomato. Cook 3 to 4 minutes, stirring occasionally, until hot and bubbly.
  • Spoon beef mixture into potato shells. Top each with about 1/4 cup potato and sour cream mixture. Place on microwavable platter. Microwave uncovered on High 4 to 6 minutes or until thoroughly heated. Serve immediately. Top with chives.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 1/2 g

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 18

8 small russet potatoes (about 3 pounds), washed and dried
1/3 cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1/4 cup milk
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 small jalapeno, finely chopped
2/3 pound ground beef
2 1/2 teaspoons chili powder
Pinch cayenne, pepper
1/4 teaspoon cumin
2 medium tomatoes, chopped
2 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Chopped cooked bacon, for serving
Finely chopped pickled jalapenos, for serving
Cilantro leaves, for serving

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
  • Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
  • Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.

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