Prep 10 mins
Cook 45 mins
Saw her make this on her TV show and had to give it a go. The recipe was originally intended to use baby potatoes as an appetizer, but I turned it into a main dish, with slight modifications.
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 cup chopped corned beef
- 2 large potatoes, washed and dried
- 1⁄4 cup milk
- 1⁄4 cup sour cream
- 2 tablespoons Dijon mustard
- 1⁄2 cup swiss cheese, grated
- salt and pepper
- 1⁄2 cup Russian salad dressing
- 1 cup drained sauerkraut
- Preheat the oven to 350.
- For the filling, place a large skillet over medium-high heat oil,.
- Add onion and sauté until soft and slightly caramelized, 6-8 minutes.
- Add garlic and corned beef to the skillet and season with salt and pepper.
- Meanwhile, place potatoes into a large pot of salted water and bring up to a boil.
- Let potatoes boil for about 20 minutes,or until tender.
- Drain and let cool.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Scoop out the flesh.
- Be careful not to puncture through the sides or bottom of the potato.
- Mash potato flesh in a large bowl with milk, sour cream, mustard, cheese and onion and mix in the corned beef mixture.
- Season with a bit more salt and pepper to taste.
- Divide the filling among the hollowed-out potatoes and place them onto a baking pan.
- Bake 10-15 minutes, until hot and slightly crispy on top.
- Garnish each potato with a little drained sauerkraut.
- Drizzle with the Thousand Island Dressing.
We enjoyed this dish! Nice flavor, we added the kraut, and used thousand island dressing as directed. I tried boiling the taters as directed, but the skins broke open and the inside was not done, so I tried baking the next ones. Worked great! Made for photo tag. Sorry the pic is not so good, camera troubles and too late at night.