1. Bake the potatoes:
Preheat your oven to 200°C (400°F).
Wash the potatoes and pierce them several times with a fork.
Rub them lightly with olive oil and bake for 45–60 minutes, until tender.
Let them cool slightly, then cut each potato in half lengthwise.
2. Prepare the filling:
Scoop out most of the potato flesh into a bowl, leaving a thin layer inside the skin to hold its shape.
Mash the potato flesh with butter, milk, salt, and pepper. Set aside.
3. Cook the beef mixture:
In a skillet, heat a bit of olive oil.
Add chopped onion and cook until soft.
Add the ground beef and cook until browned.
Stir in the corn and season with salt and pepper.
Add half of the grated cheddar and mix until melted.
4. Assemble:
Fill each potato skin with the beef-corn mixture.
Top with the mashed potatoes and sprinkle with grated cheese.
5. Bake again:
Place the stuffed potatoes back in the oven and bake at 200°C (400°F) for about 10–15 minutes, until the cheese is melted and golden brown.
