Twice Baked Cabbage and Corned Beef Potatoes

“These twice-baked potatoes are to die for!”
READY IN:
1hr 50mins
YIELD:
8 potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375°F.
  2. Prick the potatoes with a fork on both sides, then set on a baking sheet.
  3. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
  4. While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
  5. When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
  6. Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
  7. Mash the flesh with a potato masher, then season with salt and pepper.
  8. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
  9. Spoon/mound the mixture into the potato shells.
  10. Drizzle with remaining 1/4 cup melted butter.
  11. Increase the oven temperature to 425°F.
  12. Place on a baking sheet and bake for about 15 minutes.
  13. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).

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