4 medium russet potatoes

1 tablespoon olive oil

1 (8oz) can no salt added tomato sauce

8 oz. 93% ground beef

1 cup frozen corn, thawed

1 tablespoon chili powder

1/4 cup shredded cheddar cheese

1 teaspoon smoked paprika

1/4 cup chopped cilantro

salt and pepper to taste

Prick the potatoes with a fork. Place in a microwave-safe dish and microwave for 5 minutes. Turn potatoes over and microwave for an additional 5-8 minutes until fork - tender. In a 10-inch skillet, heat the oil on medium-high. Add the beef and cook 5 minutes, until browned, breaking up with back of spoon. Stir in the tomato sauce, corn, chili powder, and paprika. Cook 3 minutes until beef is cooked. Season with salt and pepper to taste. Halve potatoes lengthwise and scrape and fluff insides with fork. Season with salt. Spoon beef mixture over potatoe halves. Sprinkle with the cheddar and garnish with the cilantro. Serves 4.