4 russet (baking) potatoes, scrubbed
½ cup whole milk, divided
¾ tsp salt, divided
2 Tbsp unsalted butter
1 onion, diced
½ lb(s) ground beef
1 clove garlic, minced
2 tsp apple cider vinegar
⅛ tsp ground black pepper
⅛ tsp ground cloves
1 cup fresh or frozen corn niblets
¼ cup finely chopped fresh parsley, more for serving
⅛ tsp smoked or mild paprika
1. Preheat oven to 400ºF. Line potatoes on a baking sheet, prick with a knife in a few placed and bake for 45 minutes to 1 hour, or until tender throughout when pierced with a knife. Cool to room temperature.
2. Halve potatoes lengthwise, and scoop out most of flesh. Add flesh to a food processor or bowl to mash. Blend or mash with 1/4 cup milk and 1/4 tsp salt. Reserve.
3. In a large high-sided skillet or large nonstick pan, heat butter over medium until foamy. Add onions and cook until brown, about 5 minutes. Add beef, garlic, remaining 1/4 tsp salt, pepper and cloves, and cook, breaking up large pieces, until beef is cooked through and brown, about 10 minutes.
4. Remove skillet from heat and stir in remaining 1/4 cup milk and corn niblets.
5. Preheat oven to 350ºF. Add potato skins hollow side up in a 9x13-inch glass or ceramic casserole dish.
6. Divide filling into potato skins and pipe or dollop on potato mixture on top. Sprinkle potatoes with paprika.
7. Bake for 25 to 30 minutes, until filling is bubbling. To brown top, broil briefly (about 2 minutes). Serve warm.
Source and Credits
Recipe courtesy of Allison Day