Twice Baked Cabbage and Corned Beef Potatoes

READY IN: 1hr 50mins
Recipe by Kittencal@recipezazz

These twice-baked potatoes are to die for!

Top Review by sugarpea

I think I will always make an extra corned beef on St. Pat's Day and make this our traditional meal for March 18 from now on. I used buttermilk and skipped the butter and cheese. We didn't miss them as corned beef is very rich on its own. We both loved this meal.

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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