Ground Beef- and Corn-Topped Potato Skins

Ingredients

• 2 large baking potatoes 
• 8 oz tomato sauce canned
• 0.3 cup approx cream cheese spread sour (from 12-oz container)
• 4 servings chives thinly sliced
• 1 cup corn whole frozen
• 2 tablespoons spring onion sliced
• 0.5 lb ground beef 80% lean (at least )
• 0.3 teaspoon pepper 
• 1  plum tomatoes chopped (Roma)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• microwave

Directions

1. 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.
2. Let stand about 5 minutes until cool enough to handle.
3. 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.
4. 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.
5. Spoon beef mixture into potato shells. Top each with about 1/4 cup potato and sour cream mixture.
6. Place on microwavable platter. Microwave uncovered on High 4 to 6 minutes or until thoroughly heated.
7. Serve immediately. Top with chives.